Pineapple cherry pie ii
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | All-purpose flour |
| ⅛ | tablespoon | Salt |
| 4 | tablespoons | Margarine; chilled & cut |
| ¼ | cup | Low-fat plain yogurt |
| 2 | larges | Cans pineapple chunks in juice, drained |
| 1 | Bag Dark sweet cherries; (16 oz) frozen | |
| ½ | cup | Sugar or sugar substitute |
| 3 | tablespoons | Quick cooking tapioca or cornstarch |
| ¾ | teaspoon | Almond extract |
| ½ | cup | Pineapple juice |
Directions
CRUST
FILLING
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 TNT - Prodigy's Recipe Exchange Newsletter by Dianne Waller <dwaller@...> on Sep 20, 1997