Cherry Pie Sweetened With Splenda Recipes

CHERRY PIE - SWEETENED WITH SPLENDA

Steps:

• Pre-heat the oven to 425 degrees Fahrenheit. To prepare the crust: Mix the flour and salt. Fold in the butter until the mixture resembles a coarse meal, then add small amounts of ice water until the dough sticks together and pulls away from the mixing bowl or pastry board. Divide the dough in half - Roll out the first half and press into your 9" diameter pie plate. Hold on to the rest - you'll use it for the lattice crust on top. For the Pie Filling: Combine the cherries, Splenda, flour and salt in a bowl and mix thoroughly. Pour the cherry mixture into the pie shell. Roll out the remaining pie dough and cut your lattice strips. Arrange on top of the cherries witht he edges handing over the side of the pie plate. Fold the ends of the bottom crust over the lattice edges and seal/crinkle. Bake the pie for 10 minutes at 425 degrees, then reduce the heat to 350 degrees Fahrenheit and bake for an additional 30-40 minutes, or until crust is nice and golden. About ten minutes before you pull the pie out of the oven, beat the egg in a small bowl and use a pastry brush to brush the beaten egg onto the crust to give it a shine. Let it cool before serving. Serving suggestion: This pie would be good with creme fraiche as a garnish, or old-fashioned vanilla or butter pecan ice cream. that kind of defeats the purpose of making it with Splenda, but my family enjoyed it that way.

CHERRY CHEESE PIE I

Steps:

• In a medium mixing bowl, beat together softened cream cheese and sugar until light and fluffy. Fold in whipped topping and blend until mixture is smooth. Spread into graham cracker crust and spoon pie filling over top. Cover with plastic wrap and chill 2 hours before serving.

CHERRY PIE FILLING

Steps:

• Place cherries into a saucepan over medium heat, and cover the pan; heat cherries until they release their juice and come to a simmer, 10 to 15 minutes. Stir often.
• In a bowl, whisk the sugar with cornstarch until smooth; pour the mixture into the hot cherries and juice, and thoroughly combine. Return to low heat, bring to a simmer, and cook until the filling has thickened, about 2 minutes; remove from heat, let cool, and use as pie filling.

CHERRY PIE IV

Steps:

• In a large bowl, combine flour and salt. Cut in the cold shortening until pea-sized (you may use the paddle of a stand mixer for this step, or pulse in a food processor, then transfer to a bowl). Stir in water until mixture forms a ball. Divide dough in half and shape into balls. Wrap in plastic and refrigerate for at least 1 hour or overnight.
• On a lightly floured work surface, roll out half the dough to fit a 9-inch pie plate. Place bottom crust in pie plate, loosely cover with plastic, and refrigerate.
• Whisk together sugar and cornstarch in a saucepan; add cherries and toss to coat. Let stand for about 10 minutes to draw out the cherry juices.
• Preheat oven to 475 degrees F (245 degrees C). Place a baking sheet in the oven to preheat.
• Bring cherry filling to a boil over medium heat, stirring constantly. Lower the heat and simmer for 1 minute or until the juices thicken and become translucent (filling will thicken further as it cools). Remove from heat and stir in the butter and almond extract. Mix thoroughly and allow to cool to room temperature.
• Roll out second crust and cut into lattice strips or decorative shapes. When filling is cool, pour into bottom pie shell. Cover filling with top crust or cutouts and crimp edges.
• Reduce oven to 375 degrees F (190 degrees C) and place pie on hot baking sheet.
• Bake in the preheated oven until crust is golden brown and filling is bubbly, 45 to 55 minutes. Let pie cool and set several hours before slicing.

SWEET CHERRY PIE

Steps:

• In a bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until a ball forms. Divide dough in half so that one ball is slightly larger than the other. Roll out larger ball to fit a 7-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge. , For filling, combine sugar with cornstarch in a microwave-safe bowl. Drain cherries and reserve 2 tablespoons juice. Stir in cherries; reserved juice, lemon juice and almond extract. Microwave on high for 2-3 minutes until mixture comes to a boil and is thickened, stirring occasionally. Pour into crust. Dot with butter., Roll out remaining pastry to fit top of pie. Place over filling. Flute edges. Cut slits in pastry. , Bake at 400° for 15 minutes. Reduce heat to 350° and bake 25-30 minutes longer or until golden brown. Cool on a wire rack.

CHERRY LATTICE PIE (DIABETIC)

Steps:

• For Crust: Combine flour and salt in medium bowl; cut in margarine with pastry blender until mixture resembles coarse crumbs.
• Mix in water, 1 tablespoon at a time, stirring lightly with fork after each addition until dough is formed.
• Wrap and refrigerate until ready to use.
• For Pie: Thaw cherries completely in strainer set in bowl; reserve 3/4 cup cherry juice.
• Mix Equal® or Splenda®, flour, cornstarch and nutmeg in small saucepan; stir in cherry juice and heat to boiling.
• Boil, stirring constantly, 1 minute.
• Remove from heat and stir in cherries; stir in food color.
• Roll half of pastry on floured surface into circle 1 inch larger than inverted 9-inch pie pan; ease pastry into pan.
• Pour cherry mixture into pastry.
• Roll remaining pastry on floured surface to 1/8-inch thickness; cut into 10 to 12 strips, 1/2 inch wide.
• Arrange pastry strips over filling and weave into lattice design.
• Trim ends of lattice strips; fold edge of lower crust over ends of lattice strips.
• Seal and flute edge.
• Bake in preheated 425ºF (220ºC) oven until pastry is browned, 35 to 40 minutes.
• Cool on wire rack.

SOUR CHERRY PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Press one of the pie crusts into a 9 inch pie plate. Stir together the cherries, tapioca, sugar, and almond extract in a bowl. Let the mixture stand for 3 to 5 minutes. Meanwhile, cut the other pie crust into 1/2 inch strips to make a lattice top. Pour the cherry mixture into the pie shell. Lay the strips across the pie in a lattice pattern, and pinch the edges to seal.
• Bake in the preheated oven 40 to 50 minutes until the crust is golden brown. Allow to cool before serving.

SOUR-CHERRY STREUSEL PIE

Steps:

• Roll out pie crust disk on floured surface to 13 1/2-inch round. Transfer to 9-inch glass pie dish. Trim overhang to 1 inch. Fold edges under. Crimp, forming high rim (about 1/2 inch above sides of dish). Chill at least 30 minutes and up to 1 day.
• For streusel:
• Mix first 5 ingredients in bowl. Add melted butter and vanilla; rub in with fingertips until small clumps form. (Can be made 4 hours ahead. Cover; let stand at room temperature.)
• For filling:
• Position rack in center of oven; preheat to 375°F. Place foil-lined baking sheet in bottom of oven to catch spills. Mix first 4 ingredients in large bowl. Add cherries; toss to coat. Let stand until cherries begin to release juice, stirring occasionally, about 10 minutes. Transfer filling to chilled crust, mounding in center. Sprinkle streusel over, covering completely and pressing to adhere.
• Bake pie 20 minutes. Tent loosely with foil. Bake until filling bubbles thickly and streusel is golden, about 1 hour 10 minutes longer. Cool on rack.

SUGARLESS CHERRY PIE

Steps:

• Place thawed, undrained cherries with juice concentrate, water and almond extract in a bowl and sprinkle with tapioca. Stir together and let stand for 15 minutes.
• Prepare pie crust and line a pie plate.
• Place the cherrie mixture in the pie crust.
• Place butter slices on top of the cherries if desired.
• Cover with top pie crust and flute edges.
• Sprinkle with cinnamon if desired.
• Bake at 375 degrees for 40 minutes or until crust is slightly brown and filling is bubbly.
• Enjoy!