Pineapple Cherry Pie Ii

8 Servings

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Pineapple Cherry Pie Ii Ingredients

CRUST	2 lg Cans pineapple chunks in
1 c All-purpose flour	1 Bag Dark sweet cherries; (16
1/8 tb Salt	1/2 c Sugar or sugar substitute
4 tb Margarine; chilled & cut	3 tb Quick cooking tapioca or
1/4 c Low-fat plain yogurt	3/4 ts Almond extract
FILLING	1/2 c Pineapple juice

Instructions for Pineapple Cherry Pie Ii

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. Recipe by: Dianne Waller Posted to TNT - Prodigys Recipe Exchange Newsletter by Dianne Waller on Sep 20, 1997

Main Ingredient: PieCuisine: Uncategorized