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Creamy Cappuccino Frozen Dessert
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The Best Cherry Pie
Yield: Makes 8 servings
Ingredients:
Reduced-Fat Pie Pastry (recipe)
2
bags (12 ounces each) frozen no-sugar-added cherries, thawed and well drained
3/4
cup plus 2 teaspoons sugar, divided
1
tablespoon plus 1-1/2 teaspoons cornstarch
1
tablespoon plus 1-1/2 teaspoons quick-cooking tapioca
1
teaspoon fat-free (skim) milk
Preparation:
1.
Preheat oven to 425°F.
2.
Roll 2/3 of pie pastry on lightly floured surface to 9-1/2-inch circle. Gently press pastry into 8-inch pie pan.
3.
Combine cherries, 3/4 cup sugar, cornstarch and tapioca in large bowl. Spoon cherry mixture into pastry. Roll remaining pastry into circle large enough to fit top of pie; trim off any excess pastry. Cover pie with crust. Press edges of top and bottom crust together; trim and flute. Cut steam vents in top of pie; brush with milk and sprinkle with remaining 2 teaspoons sugar.
4.
Bake 10 minutes. Reduce heat to 375°F; bake 45 to 50 minutes or until pie is bubbly and crust is golden. (Cover edge of crust with foil, if necessary, to prevent burning.) Cool on wire rack; serve warm.
Nutritional Information:
| Serving Size: | |
| Sodium | 89 mg |
| Protein | 4 g |
| Fiber | 2 g |
| Carbohydrate | 58 g |
| Saturated Fat | 3 g |
| Total Fat | 12 g |
| Calories from Fat | 30 % |
| Calories | 349 |
Dietary Exchange:
| Fat | 2 |
| Fruit | 1 |
| Starch | 3 |
This recipe appears in:
Pies & Tarts
