The Best Cherry Pie Photo
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

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