DIABETIC CHERRY PIE RECIPES RECIPES

Steps:

• 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.

Steps:

• Pie: Drain cherries well, reserving 1 cup liquid.
• Set cherries aside and combine 1 cup liquid and cornstarch.
• Cook and stir over moderate heat until thickened and transparent and the starchy taste is gone.
• Remove from heat and add splenda blend, almond extract and cherries.
• Cool to room temperature.
• Spread filling evenly in crust.
• Let set at least 1 hour.
• Topping: Combine dry milk and water.
• Beat at high speed for 4 minutes.
• Add lemon juice to whipped milk
• Beat at high speed for 4 minutes.
• Add the splenda blend while it is being beaten.
• Add vanilla
• refrigerate until ready to serve
• Just before serving, spread whipped topping on pie.