Yield: 8 servings
|1¾ cup||All-purpose flour|
|1 teaspoon||Equal® sweetener|
|5 tablespoons||Margarine; cut into pieces|
|5 tablespoons||Ice water|
|18 teaspoons||Equal® sweetener; divided (or 60 packets equal sweetener)|
|3 packs||Frozen cherries; thawed (16 oz each, unsweetened pitted tart cherries)|
|3 tablespoons||Cornstarch; divided|
|2 tablespoons||All-purpose flour; divided|
|⅛ teaspoon||Ground nutmeg|
|6 drops||Red food coloring; optional|
DOUBLE PIE CRUST
Pie crust: Combine flour, sugar, and salt in medium bowl; cut in margarine until mixture resembles coarse crumbs. Add water, a tbsp at a time, mixing with fork until dough forms.
Roll ½ of the pastry on lightly floured surface into circle 1½" larger than inverted 9" pie pan. Ease pastry into pan.
Drain cherries, reserving ¾ cup cherry juice. Mix remaining 17 tsp equal, 1 tbsp cornstarch, 1 tbsp flour, reserved cherry juice, nutmeg, and food color in small saucepan; heat to boiling, whisking constantly. Boil, whisking constantly, until thickened, about 1 minute.
Sprinkle remaining 2 tbsp cornstarch and 1 tbsp flour over cherries and toss; stir cherry juice mixture into cherries. Spoon cherry mixture into pastry.
Roll remaining pastry on lightly floured surface to ⅛" thickness; cut into ½" strips. Lay pastry strips across top of pie and weave into lattice design. Trim ends of strips; fold edge of lower pastry over ends of strips and seal and flute edge. Bake pie at 425 until pastry is golden and pie is bubbly, 35 to 45 minutes; cover edge of pastry with aluminum foil if necessary to prevent excessive browning. Cool on wire rack.
Per serving = 287 calories, 7 gm fat, 0 mg cholesterol, 218 mg sodium, 51 gm carbohydrate, 1 gm fiber, 4 gm protein Exchanges:1 fruit, 2 bread, 1 fat Posted to EAT-LF Digest by "carolreu@..." <carolreu@...> on Nov 22, 1999, converted by MM_Buster v2.0l.