Lattice-Topped Deep Dish Cherry Pie
Bake Time 40 to 50 minutes
Prep Time 15 minutes
Makes 9 servings
|2||cans (14-1/2 ounces each) pitted red tart cherries in water|
|1/2||cup granular sucralose-based sugar substitute|
|3||tablespoons quick-cooking tapioca|
|1/4||teaspoon almond extract|
|3/4||cup all-purpose flour|
|2||to 3 tablespoons cold water|
- Preheat oven to 375°F. Drain 1 can of cherries. Combine drained cherries, can of cherries with juice, sugar substitute, tapioca and almond extract in large bowl. Let stand while preparing crust.
- Combine flour and salt in small bowl. Cut in shortening until mixture resembles fine crumbs. Add water, 1 tablespoon at a time, stirring just until dough is moistened. Form dough into ball. Roll dough into 9x8-inch rectangle on lightly floured surface. Cut into nine 8x1-inch strips.
- Spoon cherry mixture into 13x9-inch baking dish. Place 4 pastry strips horizontally over cherry mixture. Weave remaining 5 pastry strips vertically across horizontal strips. Pinch strips at ends to seal. Bake 40 to 50 minutes or until fruit is bubbly and pastry is light brown. Remove to wire rack; cool slightly. To serve, spoon into bowls.
|Serving Size:||2/3 cup pie|
|Saturated Fat||1 g|
|Total Fat||4 g|
|Calories from Fat||29 %|
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