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    CHERRY PIE (SUGAR FREE)


    Source of Recipe


    lifeclinic.com

    Recipe Link: http://www.lifeclinic.com/whatsnew/cookbook/recipeView.asp?MessageID=952

    List of Ingredients




    Pastry for double crust 9-inch pie
    2 packages (16 ounces each) frozen no-sugar-added pitted cherries
    12-3/4 teaspoons Equal® for Recipes
    ?? or 42 packets Equal® sweetener
    ?? or 1-3/4 cup Equal® Spoonful™
    4 teaspoons all-purpose flour
    4 teaspoons cornstarch
    1/4 teaspoon ground nutmeg
    5 to 7 drops red food color

    Recipe



    Equal® sweetener can be substituted with other sweetener products. Nutrition contents might be different from those listed below.
    Directions:
    Thaw cherries completely in strainer set in bowl; reserve 3/4 cup cherry juice. Mix Equal®, flour, cornstarch and nutmeg in small saucepan; stir in cherry juice and heat to boiling. Boil, stirring constantly, 1 minute. Remove from heat and stir in cherries; stir in food color. Roll half of pastry on floured surface into circle 1 inch larger than
    inverted 9-inch pie pan; ease pastry into pan. Pour cherry mixture into pastry. Roll remaining pastry on floured surface to 1/8-inch thickness; cut into 10 to 12 strips, 1/2 inch wide. Arrange pastry strips over filling and
    weave into lattice design. Trim ends of lattice strips; fold edge of lower crust over ends of lattice strips. Seal and flute edge. Bake in preheated 425oF oven until pastry is browned, 35 to 40 minutes. Cool on wire rack.
    Yield: Makes 8 servings.

 

 

 

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