Cherry Knife

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!

About the Author

For more of Linda’s recipes and diabetic information visit http://diabeticenjoyingfood.blogspot.com

Dare No7 / Cherry Knife