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Cherry Lattice Pie Recipe

Cherry Lattice Pie Recipe

8 servings



Double Pie Crust

3 packages frozen no-sugar-added pitted tart cherries, thawed

17 teaspoons Equal sweetener

3 tablespoons cornstarch, divided

2 tablespoons flour, divided

1/8 teaspoon ground nutmeg

6-8 drops red food color


Make Double Pie Crust, using 9-inch pie pan.


Drain cherries, reserving 3/4 cup cherry juice. Mix Equal sweetener, 1 tablespoons cornstarch, 1 tablespoons flour, reserved cherry juice, nutmeg, and food color in small saucepan, heat to boiling, whisking until thickened, about 1 minute. Sprinkle remaining 2 tablespoons cornstarch and 1 tablespoon flour over cherries and toss, stir cherry juice mixture into cherries. Spoon cherry mixture into pastry.


Roll remaining pastry on lightly floured surface to 1/8 inch thickness, cut into 1/2-inch strips. Lay pastry strips across top of pie and weave into lattice design. Trim ends of strips, fold edge of lower pastry over ends of strips and seal and flute edge. Bake at 425 degrees until pastry is golden and pie is bubbly, 35 to 45 minutes, cover edge of pastry with aluminum foil if necessary to prevent excessive browning. Cool on wire rack.

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