How to Make a Delicious Cherry Pie with Pastry to Cure any Diabetics
Diabetics can enjoy pie too. Here is a diabetic pie recipe for Cherry Pie and Pie Pastry that is very tasty and is sure to satify your diabetic "sweet tooth".
CHERRY PIE
Crust:
3/4 cup ice water
1 tsp white vinegar
2 cups all-purpose flour, divided
3 tbsp SPLENDA granular
7 tbsp good quality vegetable shortening
Filling:
2 cans tart red cherries in water; drain but reserve liquid
1/4 cup cornstarch
2/3 cup SPLENDA granular
1/4 tsp almond extract
2 tsp fresh lemon juice
3-4 drops red food coloring, optional
CRUST: Mix ice water and vinegar together in a cup. Place half the flour in a bowl and add water mixture gradually, using a wire whisk. Mix well. In a seperate bowl, combine remaining flour and SPLENDA. Add shortening. Using a pastry cutter or two knifes cut in shortening until mixture is crumbly. Gradually add the water-flour mixture, adding just enough to make dough bind together. Divide dough in half and gently pat each half into a circle on a floured work surface. Cover circles separately with plastic wrap and chill for 30 minutes. Meanwhile, make filling.
FILLING: Drain cherry liquid through a sieve into a medium-sized saucepan. Mix cornstarch and SPLENDA together in a small bowl. Pour into the saucepan and stir well. Add almond extract and lemon juice. Stir and cook over medium heat. Simmer 3-4 minutes to thicken the sauce. Remove from heat and add food coloring, if desired. Place cherries in a medium mixing bowl and pour liquid over them. Gently fold with a spatula to mix without mashing cherries. Set aside.
Preheat oven to 375 degrees. Spray a 9-inch pie plate with non-stick cooking spray and set aside.
Roll out 1 dough circle on a floured work surface to 11-inches in diameter. Place in prepared pie pan. Place filling in crust. Roll remaining dough circle into a 10-inch diameter and place on top of filling. Crimp and seal edges. Use a fork to prick the top dough so steam can escape. Brush crust with milk for golden browning and sprinke with some slivered almonds if desired.
Bake pie 50-60 minutes or until filling bubbles and crust is golden. Allow to cool for 1 hour before slicing.
NOTE: A 1/8 piece serving of this pie contains 8 grams of sugar from the fruit. Fruit pies can be "no sugar added" but they are not sugar-free as all fruit contains sugar.
Enjoy!
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