Easy Cherry Pie Frozen Cherries Extreme Low Fat
This is a pie that can be made all year long as it is made with frozen cherries, the filling is fat free so enjoy a few pieces without guilt! Make certain to measure the full amounts of each cornstarch and tapioca :)
Steps
Set oven to 425 degrees.
Prepare a glass 8-inch pie plate.
Roll out one pastry into about a 9-1 / 2-inch circle.
Gently fit into bottom of the pie plate.
In a bowl combine the well-drained cherries , 3 / 4 cup sugar , cornstarch and tapioca.
Toss gently to combine.
Spoon the cherry mixture into the pie crust.
Top with remaining pastry.
Press edges of bottom and top pastry together , then trim and flute.
Cut a couple of steam vents in the top pastry.
Brush the top of the crust with half and half cream , then sprinkle with 2-3 teaspoons sugar.
Place the pie on a baking sheet to catch spills.
Bake at 425 degrees for 10 minutes.
Reduce heat to 375 degrees , continue to bake for about 45-50 minutes longer or until crust is golden and the pie is bubbly.
Cool pie on a rack , before slicing.
Ingredients
double crust pie crust, unsweetened cherries, sugar, cornstarch, quick-cooking tapioca, half-and-half cream