Cherry Pie Filling
|Cherries in water||14 1⁄2 Ounce|
|Quick-cooking tapioca||3 Teaspoon|
|Concentrated acesulfame k||15 Gram (Five 3 Gram Packets)|
|Almond extract||1⁄4 Teaspoon|
|Red food coloring||5 Drop|
|Lemon peel||1 Teaspoon|
Drain the cherries, reserving 1/3 cup (90 mL) of the liquid.
Whisk together all the remaining ingredients, then let the mixture thicken for 15 minutes.
Use a two-crust pastry recipe for the crust or use the phyllo recipe below.
To make a cherry pie with a phyllo dough crust, follow the general instructions for phyllo dough.
Spread out one layer and coat it with non-stick cooking spray.
Top it with a second layer, and spray.
Repeat until there are four layers on top of one another.
Lift the dough onto the fruit in the pie pan.
Coat with non-stick cooking spray.
Use scissors to trim away all but one inch (2.5 cm) around the edge.
Use your fingers to crimp it in to form an edge.
Bake in a preheated 375°F (190°C) oven for 15 minutes.