Fresh Tart Cherry Pie Recipe
Ingredients
Unbaked double crust
1/2 cup granulated fructose
1/3 cup all-purpose flour
1/4 cup granulated sugar
1 qt. pitted tart cherries
2 or 3 almond extract drops
2 tsp low-calorie margarine
Directions
Combine fructose, flour, and sugar replacement in a large bowl.
Add cherries and almond extract.
Toss to coat.
Transfer cherry mixture to bottom of 9 inch (23 cm) pastry-lined pie pan.
Dot with margarine.
Adjust top crust, flute or pinch edges, and cut slits in top to allow steam to escape.
Bake at 425°F (220°C) for 40 to 50 minutes or until lightly browned.
Add cherries and almond extract.
Toss to coat.
Transfer cherry mixture to bottom of 9 inch (23 cm) pastry-lined pie pan.
Dot with margarine.
Adjust top crust, flute or pinch edges, and cut slits in top to allow steam to escape.
Bake at 425°F (220°C) for 40 to 50 minutes or until lightly browned.
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