Cherry Lattice Pie (Diabetic)

Recipe by Steve P.
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READY IN: 1hr
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For Crust: Combine flour and salt in medium bowl; cut in margarine with pastry blender until mixture resembles coarse crumbs.
  • Mix in water, 1 tablespoon at a time, stirring lightly with fork after each addition until dough is formed.
  • Wrap and refrigerate until ready to use.
  • For Pie: Thaw cherries completely in strainer set in bowl; reserve 3/4 cup cherry juice.
  • Mix Equal® or Splenda®, 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 (220ºC) oven until pastry is browned, 35 to 40 minutes.
  • Cool on wire rack.
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