Cherry Lattice Pie (Diabetic) Recipe

Name: Cherry Lattice Pie (Diabetic)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For pie; 2 (16 ounce) packages no-sugar-added frozen cherries, pitted; 1 3/4 cups equal spoonful artificial sweetener or 1 3/4 cups Splenda sugar substitute (can also use 12+3/4 teaspoons Equal(R) for Recipes or 42 packets Equal(R) sweetener); 4 teaspoons all-purpose flour; 4 teaspoons cornstarch; 1/4 teaspoon ground nutmeg; 5 -7 drops red food coloring; For Crust; 2 1/2 cups all-purpose flour; 1/2 teaspoon salt; 8 tablespoons cold margarine, cut into pieces; 10 -11 tablespoons ice water

Servings: persons

For pie
2 (16 ounce) packages no-sugar-added frozen cherries, pitted
1 3/4 cups equal spoonful artificial sweetener or 1 3/4 cups Splenda sugar substitute (can also use 12+3/4 teaspoons Equal(R) for Recipes or 42 packets Equal(R) sweetener)
4 teaspoons all-purpose flour
4 teaspoons cornstarch
1/4 teaspoon ground nutmeg
5 -7 drops red food coloring
For Crust
2 1/2 cups all-purpose flour
1/2 teaspoon salt
8 tablespoons cold margarine, cut into pieces
10 -11 tablespoons ice water

1
For Crust: Combine flour and salt in medium bowl; cut in margarine with pastry blender until mixture resembles coarse crumbs.
2
Mix in water, 1 tablespoon at a time, stirring lightly with fork after each addition until dough is formed.
3
Wrap and refrigerate until ready to use.
4
For Pie: Thaw cherries completely in strainer set in bowl; reserve 3/4 cup cherry juice.
5
Mix Equal(R) or Splenda(R), flour, cornstarch and nutmeg in small saucepan; stir in cherry juice and heat to boiling.
6
Boil, stirring constantly, 1 minute.
7
Remove from heat and stir in cherries; stir in food color.
8
Roll half of pastry on floured surface into circle 1 inch larger than inverted 9-inch pie pan; ease pastry into pan.
9
Pour cherry mixture into pastry.
10
Roll remaining pastry on floured surface to 1/8-inch thickness; cut into 10 to 12 strips, 1/2 inch wide.
11
Arrange pastry strips over filling and weave into lattice design.
12
Trim ends of lattice strips; fold edge of lower crust over ends of lattice strips.
13
Seal and flute edge.
14
Bake in preheated 425u00b0F (220u00b0C) oven until pastry is browned, 35 to 40 minutes.
15
Cool on wire rack.

842

kcal

Calories

Fat

203

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: For pie, 2 (16 ounce) packages no-sugar-added frozen cherries, pitted, 1 3/4 cups equal spoonful artificial sweetener or 1 3/4 cups Splenda sugar substitute (can also use 12+3/4 teaspoons Equal(R) for Recipes or 42 packets Equal(R) sweetener), 4 teaspoons all-purpose flour, and more.

Yes, Cherry Lattice Pie (Diabetic) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cherry Lattice Pie (Diabetic)

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