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 MC-Recipe Digest V1 #746 by Dianne Waller
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|Serving Size: 1 Serving (41g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 4 (4%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0.9mg||0 %|
|Sodium 210mg||7 %|
|Potassium 59.6mg||2 %|
|Total Carbohydrate 22.1g||7 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 21.6g|
|Protein 2.4g||3 %|
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Calories per serving: 102
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