Title: Patched Cherry Pie
Categories: Diabetic, Lowfat, Pies
Yield: 8 servings

------------------------------DOUBLE PIE CRUST------------------------------
1 3/4 c All-purpose flour
1 ts Equal® sweetener
1/2 ts Salt
5 tb Margarine; cut into pieces
5 tb Ice water

--------------------------------PIE FILLING--------------------------------
18 ts Equal® sweetener; divided
-(or 60 packets equal
-sweetener)
3 pk Frozen cherries; thawed (16
-oz each, unsweetened pitted
-tart cherries)
3 tb Cornstarch; divided
2 tb All-purpose flour; divided
1/8 ts Ground nutmeg
6 dr Red food coloring; optional

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 1/2 of the pastry on lightly floured surface into circle 1 1/2" larger
than inverted 9" pie pan. Ease pastry into pan.

Drain cherries, reserving 3/4 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 1/8" thickness; cut
into 1/2" 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@interl.net" on
Nov 22, 1999, converted by MM_Buster v2.0l.