Deep-Dish Cherry Pie

Name: Deep-Dish Cherry Pie
Ingredients: 1 1/2 cups all-purpose flour; 1 1/2 tablespoons measures-like-sugar calorie-free sweetener; 1/4 teaspoon salt; 6 tablespoons vegetable shortening; 6 tablespoons ice water; 3/4 teaspoon cider vinegar; 4 (16-ounce) cans tart cherries in water; 1/2 cup measures-like-sugar calorie-free sweetener; 1/3 cup cornstarch; 1 teaspoon ground cinnamon; 1/2 teaspoon almond extract

11 ingredients

4 steps

Ingredients

1 1/2 cups all-purpose flour
1 1/2 tablespoons measures-like-sugar calorie-free sweetener
1/4 teaspoon salt
6 tablespoons vegetable shortening
6 tablespoons ice water
3/4 teaspoon cider vinegar
4 (16-ounce) cans tart cherries in water
1/2 cup measures-like-sugar calorie-free sweetener
1/3 cup cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon almond extract

Directions

1

Preheat oven to 400°.
2

Combine flour, 1 1/2 tablespoons sweetener, and salt. Cut in shortening until mixture resembles coarse meal. Add ice water and vinegar; toss with a fork until moist. Shape into a ball. Roll into a 14-inch circle on a lightly floured surface. Place dough in a 10-inch pieplate; press against bottom and sides of plate. Flute edges.
3

Drain cherries, reserving 1 1/4 cups liquid. Set cherries aside. Combine reserved cherry liquid, 1/2 cup sweetener, and cornstarch in a saucepan; stir well. Cook over medium heat until very thick, stirring constantly. Stir in cherries, cinnamon, and almond extract.
4

Pour mixture into pastry shell. Shield pastry with foil, and bake at 400° for 20 minutes. Reduce heat to 375°; bake, unshielded, 25 to 30 minutes or until hot and bubbly. Serve warm or at room temperature.