Pineapple cherry pie

Yield: 8 Servings

Measure Ingredient
1 cup All-purpose flour
⅛ tablespoon Salt
4 tablespoons Margarine; chilled & cut
¼ cup Low-fat plain yogurt
3 cups Pineapple chunks in juice; drained
2 cups Sweet cherries; frozen
⅓ cup Sugar or sugar substitute
2 tablespoons Quick cooking tapioca or cornstarch
½ teaspoon Almond extract



To prepare crust, in a large bowl, combine flour and salt. Using a pastry blender or 2 knives, cut margarine into flour mixture until coarse crumbs form. Add yogurt, tossing with a fork, until a soft dough forms. Shape dough into a disk; wrap in plastic and chill for 30 minutes. Meanwhile, prepare filling: In a large bowl, combine pineapple, cherries, sugar, tapioca, and almond extract. Spoon filling into a 9-inch deep-dish pie plate. Preheat oven to 375*. On a lightly floured surface, roll dough into an 11-inch circle, cut dough into 1-inch strips. Arrange strips in a lattice pattern over the filling. Fold strips under and press to seal. Bake pie until crust is golden brown and filling bubbles, about 55 minutes. Cool completely.

Recipe by: Dianne Waller Posted to MC-Recipe Digest V1 #746 by Dianne Waller <dwaller@...> on Aug 17, 1997

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