Cherry Crisp/Pie

[Guest guest]

Cherry Crisp/Pie

 

One of my daughters made this today. It was delicious! Tart Cherries are good

at reducing inflammation in our bodies.

 

Enjoy,

Judy

 

Graham Cracker Crust - low calorie

 

Spread 1 T. of soft butter or Smart Balance Light spread, all over a 9 inch pie

plate. Sprinkle over this surface 1/2 c. graham cracker crumbs mixed with 1/2

t. cinnamon and 1 T. sugar.

 

Bake at 5-7 minutes @ 375 degrees. After baking, fill with the following pie

filling.

 

 

Red Tart Cherry Pie Filling

 

2 14.5 oz. cans of Pitted Red Tart Cherries(in water)- found near pie fillings

3 T. cornstarch

1/2 - 3/4 c. sugar(we used 1/2 c. and it was just right to us)

1/4 t. almond extract

 

 

Preheat oven to 400 degrees F. Drain the cherries and reserve the juice from

only one can. In a sauce pan, stir the cherry juice into the combined mixture

of cornstarch and sugar and heat. Cook over med. heat, stirring constantly

until thickened. Remove from heat and gently stir in the cherries and almond

extract. Pour into graham cracker.

 

 

Crumb topping

 

1/2 c. graham cracker crumbs (about 2 large square and 1/2 of another square)

! T. butter or Smart Balance Light spread, melted

1/2 t. cinnamon

1 T. Sugar

 

Mix together and sprinkle over cherry pie filling. Bake for 15-20 minutes,

cover the first 10 minutes with some foil, then uncover and let the crumb

topping crisp up to a nice brown color.

 

Let set for a couple of hours before serving. This allows the filling to

thicken before slicing.