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Title: Pineapple Cherry Pie Ii Categories: Pies, Diabetic Yield: 8 Servings -----------------------------------CRUST----------------------------------- 1 c All-purpose flour 1/8 tb Salt 4 tb Margarine; chilled & cut 1/4 c Low-fat plain yogurt ----------------------------------FILLING---------------------------------- 2 lg Cans pineapple chunks in -juice, drained 1 Bag Dark sweet cherries; (16 -oz) frozen 1/2 c Sugar or sugar substitute 3 tb Quick cooking tapioca or -cornstarch 3/4 ts Almond extract 1/2 c Pineapple juice 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 |