Low Fat Cherry Pie Recipe

Low fat dishes can be difficult to find but recipes like Cherry Pie are ideal for midweek healthy eating. If you like Low Fat food then we have more recipes including ingredients pie / cherry.

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Cherry Pie Ingredients

Low Fat Cherry Pie

  • ***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
  • 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.
  • 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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