Cherry Lattice Pie
Diabetic-friendly, reduced-fat and low-sugar cherry lattice pie.
2 (16-ounce each) packages 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
Pastry for double crust (9-inch) pie
- 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 425°F (220°C) oven until pastry is browned, 35 to 40 minutes. Cool on wire rack.
Makes 8 servings.
Nutritional Information Per Serving (1/4 of recipe): 330 cal., 5 g pro., 51 g carbo., 12 g fat, 0 mg chol., 269 mg sodium.
Food Exchanges: 1 1/2 Fruit, 2 Bread, 2 1/2 Fat.
Recipe provided courtesy of Merisant Corporation ® and the NutraSweet Company, makers of Equal®.