pastry for a 2-crust pie (made without sugar)
2 cans (15-oz each) pitted tart cherries
1 cup Splenda Granulated
3 tbsp cornstarch
2 tsp flour
2 tsp lemon juice
1/4 tsp vanilla extract
1/4 tsp almond extract or flavoring
3 to 4 drops liquid red food coloring, optional
pinch of salt
Preheat oven to 425 degrees.
Make an egg wash by beating 1 egg with 1 tablespoon of water.
Line a 9-inch pie plate with pastry; brush entire bottom and sides of crust with egg wash. Reserve remaining egg wash. Refrigerate until ready to fill.
Drain the cherries; reserve the juice and set cherries aside.
In a 2-quart saucepan combine the Splenda, cornstarch, flour, and reserved cherry juice. Cook mixture over medium heat, stirring constantly, until mixture comes to a slow boil. Cook for 1 minute; remove from heat.
Add the lemon juice, vanilla extract, almond extract, food coloring - if using, and salt; stir to combine well. Fold in the cherries and pour into the chilled crust. Top pie with a top crust or lattice crust strips, turning edges under and crimping to seal. Brush top crust with remaining egg wash and cut air slits in top if using a solid crust.
Use a pie shield or cover edges with a loose foil rim to prevent edge of crust from getting too brown. Bake at 425 degrees for approximately a half hour or until crust is golden and filling is bubbly.
WELCOME TO DIABETIC ENJOYING FOOD
I have chosen this name for this blog because it truly states my story. I am a type II diabetic who most certainly enjoys food. When I was diagnosed with diabetes several years ago, my blood sugar level was over 400. With some oral medications, a lot of research and some trial and error, I have found that unlike my ancestors I truly can continue to enjoy food. I hope this blog will help you to also enjoy food and be healthy. Some recipes are my originals and some I have collected.