Low Fat Cherry Pie Recipe

Ingredients

***CRUST***

1 large egg

2 teaspoons fresh lemon juice

1/2 cup low-fat cottage cheese

1/3 cup canola oil

2 tablespoons granulated sugar

1 teaspoon pure vanilla extract

1/2 teaspoon salt

2 cups all-purpose flour

2 tablespoons cold butter, cut into 4 pieces

***FILLING & GLAZE***

5 cups sour cherries, pitted

--about 2 pounds

3/4 cup granulated sugar, plus 2 teaspoons

3 tablespoons cornstarch

2 tablespoons fresh lemon juice

1/4 teaspoon pure almond extract

1 tablespoon low-fat milk

Method

TO MAKE CRUST: 1.

In a glass measuring cup, blend egg and lemon juice with a fork.

2.In a food processor, combine cottage cheese, oil, sugar, vanilla and salt; process until smooth and creamy, stopping once to scrape down the sides of the workbowl.

Add flour and butter; pulse about 6 times, just until butter is in pea- size pieces.

Add egg mixture and pulse just until dough begins to clump together.

(Do not let it form a ball.)

Turn dough out onto a lightly floured surface.

Divide into 2 pieces, one slightly larger than the other.

Form each piece into a disc, wrap in plastic wrap and refrigerate for at least 20 minutes and up to 2 days.

3.Lightly oil a 9-inch pie pan or coat it with nonstick spray.

On a lightly floured surface, roll the larger piece of dough into a 12-inch circle.

Roll dough over rolling pin, then unroll into prepared pan.

Gently press dough into bottom and sides of pan.

With scissors, trim excess pastry, leaving a 3/4-inch overhang.

Cover with plastic wrap and refrigerate until needed.

4.On a lightly floured surface, roll the smaller piece of dough into an 11-inch circle.

Roll dough over rolling pin, then unroll onto a sheet of parchment or wax paper.

Using a pastry wheel, preferably serrated, or a sharp knife, cut dough into 1/2-inch-wide strips.

Carefully transfer paper to a baking sheet.

Cover with plastic wrap and refrigerate until needed.

TO MAKE FILLING & BAKE PIE: 1.

Position oven rack in lower third of oven; preheat to 425°F.

2.In a large bowl, toss cherries with 3/4 cup sugar, cornstarch, lemon juice and almond extract.

Spoon into crust.

3.Weave pastry strips about 1/2 inch apart to form a lattice over the filling.

Trim strips at edge of pie pan.

Turn overhanging pastry up over rim; press to seal and decoratively flute edges.

Brush milk over lattice top and sprinkle with remaining 2 teaspoons sugar.

4.Set pie on a baking sheet and bake for 20 minutes.

Cover edges of crust with aluminum foil to prevent over-browning.

Reduce oven temperature to 375° and bake for 40 to 50 minutes longer, or until crust is golden and juices are bubbling.

Cool on a wire rack.

Makes 8 servings, 315 calories per serving; 5 grams protein; 10 grams fat (2.

2 grams saturated fat); 53 grams carbohydrate; 175 mg sodium; 26 mg cholesterol; 2 grams fiber.

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