Title: Fruit Sweet and Sugar Free - Fresh Cherry Pie
Categories: Diabetic Dessert
Yield: 8 Servings
| CRUST |
| 1 | | Basic pie crust, bottom |
| 3/4 | | Inch wide lattice strips |
| | | Egg wash for pies and tarts |
| FILLING |
| 6 | c | Fresh dark sweet cherries |
| 1 2/3 | tb | Cornstarch |
| 3/4 | c | Fruit sweetener |
| 1 | tb | Fresh lemon juice |
| 1/2 | ts | Vanilla extract |
| 1/4 | ts | Almond extract |
Prepare the bottom crust according to the directions. The lattice strips
can be cut in advance and refrigerated, covered with plastic. Remove them
10 minutes before they are needed for ease in handling. Preheat the oven to
350 degrees. Pit the cherries. In a medium size bowl, mix all filling
ingredients, except the pitted cherries. Toss the cherries in the mixture
to coat them evenly. Pile the cherry into the unbaked crust. Prepare the
egg wash and brush it onto the rim of the crust. Top the pie with
interwoven lattice strips. Trim from the edge of the pie any pastry
extending beyond the edge of the pie pan, and seal by pressing lightly with
the tines of a fork. Brush the lattice top with egg wash. To bake the pie,
place it on a baking sheet in the preheated oven, directly on the oven
floor of a gas oven or on the lowest shelf of an electric oven. Bake at 350
for one to one and one quarter hours, until the crust is golden and the
filling is bubbling to within three inches of the center of the pie. Cool
the pie before cutting and serving.