Pineapple Cherry Pie

Recipe Ingredients

		Crust
1 cup	62g / 2.2oz	All-purpose flour
1/8 tablespoon	1.9ml	Salt
4 tablespoons	60ml	Margarine - chilled and cut
1/4 cup	59ml	Low-fat plain yogurt
		Filling
3 cups	711ml	Pineapple chunks in juice - drained
2 cups	125g / 4.4oz	Sweet cherries - frozen
1/3 cup	65g / 2.3oz	Sugar or sugar substitute
2 tablespoons	30ml	Quick cooking tapioca or cornstarch
1/2 teaspoon	2.5ml	Almond extract

Recipe Instructions

To prepare crust, in a large bowl, combine flour and salt. Using a pastry blender or 2 knives, cut margarine into flour mixture until coarse crumbs form. Add yogurt, tossing with a fork, until a soft dough forms. Shape dough into a disk; wrap in plastic and chill for 30 minutes.

Meanwhile, prepare filling: In a large bowl, combine pineapple, cherries, sugar, tapioca, and almond extract. Spoon filling into a 9-inch deep-dish pie plate. Preheat oven to 375*. On a lightly floured surface, roll dough into an 11-inch circle, cut dough into 1-inch strips. Arrange strips in a lattice pattern over the filling.

Fold strips under and press to seal. Bake pie until crust is golden brown and filling bubbles, about 55 minutes. Cool completely.

Source:
Dianne Waller

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