Cherry Pie Filling Recipe
Do not fear when you have to impress a crowd. This Cherry Pie Filling recipe is a lifesaver. When following Diabetic diet definitely try this Cherry Pie Filling recipe. This Cherry Pie Filling makes a compelling Dessert for most party meals. This is the best recipe of Fruits I have ever made. I am sure both of us will be in agreement that this Cherry Pie Filling is truly scrumptious.
Ingredients
2 cherries, in water (14.5 oz.)
3 tsp quick-cooking tapioca
5 pkts. Concentrated acesulfame-K
1/4 tsp almond extract
5 drops red food coloring
1 tsp lemon peel
Directions
Drain the cherries, reserving 1/3 cup (90 mL) of the liquid.
Whisk together all the remaining ingredients, then let the mixture thicken for 15 minutes.
Use a two-crust pastry recipe for the crust or use the phyllo recipe below.
To make a cherry pie with a phyllo dough crust, follow the general instructions for phyllo dough.
Spread out one layer and coat it with non-stick cooking spray.
Top it with a second layer, and spray.
Repeat until there are four layers on top of one another.
Lift the dough onto the fruit in the pie pan.
Coat with non-stick cooking spray.
Use scissors to trim away all but one inch (2.5 cm) around the edge.
Use your fingers to crimp it in to form an edge.
Bake in a preheated 375°F (190°C) oven for 15 minutes.
Whisk together all the remaining ingredients, then let the mixture thicken for 15 minutes.
Use a two-crust pastry recipe for the crust or use the phyllo recipe below.
To make a cherry pie with a phyllo dough crust, follow the general instructions for phyllo dough.
Spread out one layer and coat it with non-stick cooking spray.
Top it with a second layer, and spray.
Repeat until there are four layers on top of one another.
Lift the dough onto the fruit in the pie pan.
Coat with non-stick cooking spray.
Use scissors to trim away all but one inch (2.5 cm) around the edge.
Use your fingers to crimp it in to form an edge.
Bake in a preheated 375°F (190°C) oven for 15 minutes.
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