Title: Pineapple Cherry Pie
Categories: Diabetic Pudding
Yield: 8 Servings

		Crust:
1	c	All-purpose flour
1/8	tb	Salt
4	tb	Margarine; chilled & cut
1/4	c	Low-fat plain yogurt
		Filling:
3	c	Pineapple chunks in juice; drained
2	c	Sweet cherries; frozen
1/3	c	Sugar or sugar substitute
2	tb	Quick cooking tapioca or cornstarch
1/2	ts	Almond extract

To prepare crust, in a large bowl, combine flour and salt. Using a pastry blender or 2 knives, cut margarine into flour mixture until coarse crumbs form. Add yogurt, tossing with a fork, until a soft dough forms. Shape dough into a disk; wrap in plastic and chill for 30 minutes. Meanwhile, prepare filling: In a large bowl, combine pineapple, cherries, sugar, tapioca, and almond extract. Spoon filling into a 9-inch deep-dish pie plate. Preheat oven to 375*. On a lightly floured surface, roll dough into an 11-inch circle, cut dough into 1-inch strips. Arrange strips in a lattice pattern over the filling. Fold strips under and press to seal. Bake pie until crust is golden brown and filling bubbles, about 55 minutes. Cool completely.

Posted to MM-Recipes Digest V4 #9

Recipe by: Dianne Waller

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