The Best Cherry Pie
Makes 8 servings
|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|
- Preheat oven to 425°F.
- Roll 2/3 of pie pastry on lightly floured surface to 9-1/2-inch circle. Gently press pastry into 8-inch pie pan.
- 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.
- 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.
|Saturated Fat||3 g|
|Total Fat||12 g|
|Calories from Fat||30 %|
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