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The Best Cherry Pie


The Best Cherry Pie

The Best Cherry Pie

Yield

Makes 8 servings

Ingredients

Reduced-Fat Pie Pastry
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

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

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