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Cherry Pie Filling

Diabetic.Foodie's picture
  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.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 318 Calories from Fat 7

% Daily Value*

Total Fat 0.84 g1.3%

Saturated Fat 0.16 g0.79%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 0.55 mg0.02%

Total Carbohydrates 80 g26.7%

Dietary Fiber 9.3 g37.2%

Sugars 53.5 g

Protein 4 g8.9%

Vitamin A 5.3% Vitamin C 58.7%

Calcium 6.3% Iron 9.8%

*Based on a 2000 Calorie diet

Cherry Pie Filling Recipe