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Cherry pie, sugar-free


What you need:

Pastry for 2-crust pie (or prepared crust such as Pillsbury’s refrigerated pie crust)
1 egg
4 cups fresh pitted sour cherries
1 1/2 tablespoons of all-purpose flour
1/4 teaspoon of salt
2 teaspoons of lemon juice
1/4 teaspoon of almond extract
2 tablespoons butter cut into small cubes
1 cup of Agave Nectar

What you do:
1) Preheat Oven to 425 Degrees Fahrenheit.
2) Combine 1 egg and 1 Tablespoon of water to make an egg glaze.
3) In 9-inch glass pie pan, place 1 piece of pastry. Brush the whole pastry over with the egg glaze. Keep the pie crust in the refrigerator while you make this filling.
In a bowl, combine cherries, flour, salt, agave, and extract. Stir and let the mixture stand for 5 minutes.
4) Spoon the mixture into the prepared crust. Evenly spread out the butter cubes on top. Use the egg glaze to moisten the rim of the pie.
5) Roll-out the second pastry on a flat surface until it is 1/8-inch thick. Cut it into 1/2 inch strips. Lay the strips across the top (Like in the picture) and make sure that the pastries are pinched together at the edges. Brush the top crust with the egg glaze.
6) Bake for 20 minutes. Put foil around the crust edges to protect from burning, Bake for 20 more minutes. Cool and slice into 6 equal pieces.

Nutrition Info:

Servings: 6;
Calories 126;
Total fat: 6.1 grams;
Saturated fat: 3.1 g
Polyunsaturated fat: .4 g
Monounsaturated fat: 1.5 g
Cholesterol: 42.2 g
Sodium: 135 mg
Potassium: 198 mg
Carbohydrates: 17 g
Fiber: 1.7 g
Sugar: 8.9 g
Protein: 2.5 g



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