EASY CHERRY PIE (FROZEN CHERRIES/EXTREME LOW FAT)

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Easy Cherry Pie (Frozen Cherries/Extreme Low Fat) image

This is a pie that can be made all year long as it is made with frozen cherries, the filling is fat free so enjoy a few pieces without guilt! make certain to measure the full amounts of each cornstarch and tapioca :)

Provided by @MakeItYours

Number Of Ingredients 9

double crust pie crust (to fit an 8-inch pie pan, see my Kittencal's No-Fail Buttery Flaky Pie Pastry/Crust or use your own favorite pastry recipe)
1 (12 ounce) bag frozen unsweetened cherries (thawed and very well drained)
3/4 cup sugar
1 tablespoon cornstarch, plus
1 1/2 teaspoons cornstarch
1 tablespoon quick-cooking tapioca, plus
2 teaspoons quick-cooking tapioca
1 teaspoon half-and-half cream
2 -3 teaspoons sugar

Steps:

  • Set oven to 425 degrees.
  • Prepare a glass 8-inch pie plate.
  • Roll out one pastry into about a 9-1/2-inch circle.
  • Gently fit into bottom of the pie plate.
  • In a bowl combine the well-drained cherries, 3/4 cup sugar, cornstarch and tapioca; toss gently to combine.
  • Spoon the cherry mixture into the pie crust.
  • Top with remaining pastry.
  • Press edges of bottom and top pastry together, then trim and flute.
  • Cut a couple of steam vents in the top pastry.
  • Brush the top of the crust with half and half cream, then sprinkle with 2-3 teaspoons sugar.
  • Place the pie on a baking sheet to catch spills.
  • Bake at 425 degrees for 10 minutes.
  • Reduce heat to 375 degrees, continue to bake for about 45-50 minutes longer or until crust is golden and the pie is bubbly (cover edges with foil if necessary to prevent browning).
  • Cool pie on a rack, before slicing.

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