Diabetic Cherry Pie
|Unbaked pie shell||9 Inch|
|Unsweetened cherries||2 Cup (32 tbs)|
|Soft margarine||1⁄4 Cup (4 tbs)|
|Sugar substitute||1⁄2 Cup (8 tbs)|
|Evaporated milk||1⁄4 Cup (4 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
|Granulated sugar replacement||2 Teaspoon|
Drain cherries; pout into unbaked pie shell. Cream margarine, flour, and
sugar replacement. Add egg yolks and beat until smooth. Add evaporated
milk and vanilla extract. Pour over cherries. Bake at 450F for 10 minutes.
Reduce heat. Bake at 350F for 30 minutes.
Whip egg whites until soft peaks form. Add granulated sugar replacement;
whip until thick and stiff. Top pie filling with meringue, carefully
sealing edges. Bake at 350F for 12-15 minutes, or until delicately brown.