Easy Lattice-Topped Cherry Pie Recipe | Simple Baking

Lattice-Topped Deep Dish Cherry Pie

Bake Time 40 to 50 minutes
Prep Time 15 minutes

YIELD Makes 9 servings

INGREDIENTS

2 cans (14-1/2 ounces each) pitted red tart cherries in water 1/2 cup granular sucralose-based sugar substitute 3 tablespoons quick-cooking tapioca 1/4 teaspoon almond extract 3/4 cup all-purpose flour 1/4 teaspoon salt 3 tablespoons shortening 2 to 3 tablespoons cold water

PREPARATION:

1. Preheat oven to 375°F. Drain 1 can of cherries. Combine drained cherries, can of cherries with juice, sugar substitute, tapioca and almond extract in large bowl. Let stand while preparing crust.
2. Combine flour and salt in small bowl. Cut in shortening until mixture resembles fine crumbs. Add water, 1 tablespoon at a time, stirring just until dough is moistened. Form dough into ball. Roll dough into 9x8-inch rectangle on lightly floured surface. Cut into nine 8x1-inch strips.
3. Spoon cherry mixture into 13x9-inch baking dish. Place 4 pastry strips horizontally over cherry mixture. Weave remaining 5 pastry strips vertically across horizontal strips. Pinch strips at ends to seal. Bake 40 to 50 minutes or until fruit is bubbly and pastry is light brown. Remove to wire rack; cool slightly. To serve, spoon into bowls.

This recipe appears in: Pies & Tarts NUTRITIONAL INFORMATION: Serving Size: 2/3 cup pie Fiber 1 g Carbohydrate 21 g Saturated Fat 1 g Total Fat 4 g Calories from Fat 29 % Calories 126 Protein 2 g Sodium 72 mg DIETARY EXCHANGE: Fat 1 Fruit 1 Starch 1/2