Easy & Delicious Cherry Pie Recipe | Reduced-Fat & Simple

The Best Cherry Pie

YIELD Makes 8 servings

INGREDIENTS

Reduced-Fat Pie Pastry (recipe) 2 bags (12 ounces each) frozen no-sugar-added cherries, thawed and well drained 3/4 cup plus 2 teaspoons sugar, divided 1 tablespoon plus 1-1/2 teaspoons cornstarch 1 tablespoon plus 1-1/2 teaspoons quick-cooking tapioca 1 teaspoon fat-free (skim) milk

PREPARATION:

1. Preheat oven to 425°F.
2. Roll 2/3 of pie pastry on lightly floured surface to 9-1/2-inch circle. Gently press pastry into 8-inch pie pan.
3. Combine cherries, 3/4 cup sugar, cornstarch and tapioca in large bowl. Spoon cherry mixture into pastry. Roll remaining pastry into circle large enough to fit top of pie; trim off any excess pastry. Cover pie with crust. Press edges of top and bottom crust together; trim and flute. Cut steam vents in top of pie; brush with milk and sprinkle with remaining 2 teaspoons sugar.
4. Bake 10 minutes. Reduce heat to 375°F; bake 45 to 50 minutes or until pie is bubbly and crust is golden. (Cover edge of crust with foil, if necessary, to prevent burning.) Cool on wire rack; serve warm.

This recipe appears in: Pies & Tarts NUTRITIONAL INFORMATION: Sodium 89 mg Protein 4 g Fiber 2 g Carbohydrate 58 g Saturated Fat 3 g Total Fat 12 g Calories from Fat 30 % Calories 349 DIETARY EXCHANGE: Fat 2 Fruit 1 Starch 3