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Cherry Pie
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Ingredients:
- Pastry for double crust 9-inch pie
- 2 packages (16 ounces each) frozen no-sugar-added pitted cherries
- 12-3/4 teaspoons Equal® for Recipes
or 42 packets Equal® sweetener
or 1-3/4 cup Equal® Spoonful™
- 4 teaspoons all-purpose flour
- 4 teaspoons cornstarch
- 1/4 teaspoon ground nutmeg
- 5 to 7 drops red food color
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Equal® sweetener can be substituted with other sweetener products. Nutrition contents might be different from those listed below.
Directions:
- Thaw cherries completely in strainer set in bowl; reserve 3/4 cup cherry juice. Mix Equal®, flour, cornstarch and nutmeg in small saucepan; stir in cherry juice and heat to boiling. Boil, stirring constantly, 1 minute. Remove from heat and stir in cherries; stir in food color.
- Roll half of pastry on floured surface into circle 1 inch larger than inverted 9-inch pie pan; ease pastry into pan. Pour cherry mixture into pastry. Roll remaining pastry on floured surface to 1/8-inch thickness; cut into 10 to 12 strips, 1/2 inch wide. Arrange pastry strips over filling and weave into lattice design. Trim ends of lattice strips; fold edge of lower crust over ends of lattice strips. Seal and flute edge.
- Bake in preheated 425oF oven until pastry is browned, 35 to 40 minutes. Cool on wire rack.
Yield: Makes 8 servings.
Nutritional Information:
Each serving
provides: |
amount per serving |
| Calories |
241 |
| Protein |
3 g |
| Total Carbohydrates |
37 g |
| Total Fat |
11 g |
| Cholesterol |
10 mg |
| Sodium |
122 mg |
| Food Exchanges: |
1 fruit, 1-1/2 bread, 2 fat
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| 39% calorie reduction from traditional recipe |
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Source: With permission from Merisant/Equal Company. Equal® sweetener is a registered trademark of the Merisant Company.
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