Recipe Details

Cherry and Toasted Almond Pie

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Number of Servings: 4

Serving Size: 1 slice

This delicious pie makes the effort of pitting fresh cherries worth it. Tie on an apron to protect your clothing from the juices and prepare for a treat!

Name: Amount:
Filling
granular no-calorie sweetener 0.50 cup
cornstarch 0.25 cup
of salt
lbs (about 6 cups) fresh sweet cherries, pitted or 6 cups unsweetened frozen cherries, thawed 2
almond extract 0.50 tsp
Crust
all-purpose flour 1 cup
salt 0.50 tsp
baking powder 0.50 tsp
baking soda 0.25 tsp
canola oil 0.25 cup
Tbsps reduced-fat sour cream 3
Topping
Tbsps slivered almonds 2
1:

Preheat the oven to 400°F.

 2:

Combine the no-calorie sweetener, cornstarch, and salt in a large bowl and stir to mix well.

 3:

Add the cherries and toss to coat. Sprinkle cherry mixture with the extract and toss to coat.

 4:

Set aside.

 5:

Coat a 9-in glass pie plate with cooking spray and set aside.

 6:

Combine the flour, salt, baking powder, and baking soda in a medium bowl. Combine the oil and sour cream in a small bowl and whisk until well mixed. Add the oil mixture to the flour mixture and stir until a stiff dough forms.

 7:

Shape dough into a disk and place between two sheets of waxed paper.

 8:

Roll dough to a 12-in diameter circle. Remove top layer of waxed paper and place dough, with waxed paper facing up, into prepared pan. Starting from edge of dough, gently remove waxed paper. Fit dough into prepared pie plate, folding edges under.

 9:

Spoon the cherry mixture into crust and bake 20 minutes. Remove pie from oven and adjust oven temperature to 350°F. Cover pie loosely with foil and immediately return to oven. Bake 25 to 30 minutes longer or until fruit is bubbly.

 10:

Maintain oven temperature.

 11:

Place the almonds in a small baking pan and bake at 350°F until lightly toasted, 6 to 8 minutes. Set the almonds aside to cool.

 12:

Cool pie 1 hour on a wire rack before slicing. Sprinkle with almonds just before serving. Serve slightly warm or at room temperature.
Nutritional Information (per serving)
Calories 232
Calories from Fat 86
Total Fat 9g
Saturated Fat 1g
Cholesterol 2mg
Sodium 231mg
Potassium n/a
Carbohydrates 35g
Dietary Fiber 3g
Sugars 17g
Protein 4g
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a
Folic Acid n/a
Dietary Exchange 2 1/2 Carbohydrate 1 1/2 Fat
For More Recipes:
Big Book of Diabetic Desserts, The book cover

Big Book of Diabetic Desserts, The

Jackie Mills, MS, RD

This first-ever collection of guilty pleasures from the American Diabetes Association and author Jackie Mills proves that people with diabetes never have to say no to dessert again. Packed with familiar favorites and some delicious new surprises, The Big Book of Diabetic Desserts has over 150 tantalizing treats that will satisfy any sweet tooth.