Easy Cherry Pie (Frozen Cherries/Extreme Low Fat)

1. 1

   Set oven to 425 degrees.

2. 2

   Prepare a glass 8-inch pie plate.

3. 3

   Roll out one pastry into about a 9-1/2-inch circle.

4. 4

   Gently fit into bottom of the pie plate.

5. 5

   In a bowl combine the well-drained cherries, 3/4 cup sugar, cornstarch and tapioca; toss gently to combine.

6. 6

   Spoon the cherry mixture into the pie crust.

7. 7

   Top with remaining pastry.

8. 8

   Press edges of bottom and top pastry together, then trim and flute.

9. 9

   Cut a couple of steam vents in the top pastry.

10. 10

    Brush the top of the crust with half and half cream, then sprinkle with 2-3 teaspoons sugar.

11. 11

    Place the pie on a baking sheet to catch spills.

12. 12

    Bake at 425 degrees for 10 minutes.

13. 13

    Reduce heat to 375 degrees, continue to bake for about 45-50 minutes longer or until crust is golden and the pie is bubbly (cover edges with foil if necessary to prevent browning).

14. 14

    Cool pie on a rack, before slicing.

* Per serving · 4 servings · Values may vary.

No additional tips available.