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Dessert-Bar Apple-Cherry Pie















Low Cholesterol, Trans-fat Free, Good source of fiber


10 ounces cherries
1 cup sugar
3 tablespoons tapioca, quick-cooking
4 cups apples
peeled, sliced
2 tablespoons butter
or margarine
2 teaspoons sugar
teaspoon nutmeg
2 cups all-purpose flour
½ teaspoon salt
cup vegetable shortening
6 tablespoons water


Thaw the frozen cherries; do not drain off the juice.

In a large mixing bowl, combine 1 cup sugar and the tapioca.

Add the undrained cherries and the apples, tossing to coat.

Let stand for 20 minutes, stirring occasionally.

Pastry: Preheat the oven to 375℉ (190℃).

In a mixing bowl, stir together the flour and salt.

Cut in the shortening until the pieces are the size of small peas.

Sprinkle the water, one tablespoon at a time, over part of the flour; toss gently with a fork.

Push to the side of the bowl.

Repeat until all is moistened.

Divide the dough in half. Form each half into a ball.

For the bottom crust, on a lightly floured surface, flatten one ball of dough and roll into a 12-inch circle.

Line a 9-inch pie plate with the pastry.

Trim the pastry to the edge of the pie plate.

Roll out the remaining pastry for the top crust; cut into strips for a lattice crust or cut slits for the steam to escape.

Spoon the filling into the pie crust; dot with the butter or margarine.

Add the top crust, trimming 1-inch beyond the edge of the pie plate.

Fold until the edge.

Seal and flute. Brush the top crust with milk. Sprinkle with 2 teaspoons sugar and the nutmeg.

Cover the edge of the pie with foil to prevent overbrowning.

Bake for 25 minutes. Remove the foil and return to the oven for 20 to 25 minutes more, or until the crust is golden and the filling is bubbly.

Cool on a wire rack.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 299g (10.5 oz)
Amount per Serving
Calories 56410% of calories from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 342mg 14%
Total Carbohydrate 41g 41%
Dietary Fiber 4g 16%
Sugars g
Protein 15g
Vitamin A 5% Vitamin C 13%
Calcium 2% Iron 18%
* based on a 2,000 calorie diet How is this calculated?


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