-CRUST-
1 c All-purpose flour
1/8 tb Salt
4 tb Margarine; chilled & cut
1/4 c Low-fat plain yogurt
FILLING
3 c Pineapple chunks in juice;
-drained
2 c Sweet cherries; frozen
1/3 c Sugar or sugar substitute
2 tb Quick cooking tapioca or
-cornstarch
1/2 ts Almond extract
To prepare crust, in a large bowl, combine flour and salt. Using a pastry
blender or 2 knives, cut margarine into flour mixture until coarse crumbs
form. Add yogurt, tossing with a fork, until a soft dough forms. Shape
dough into a disk; wrap in plastic and chill for 30 minutes. Meanwhile,
prepare filling: In a large bowl, combine pineapple, cherries, sugar,
tapioca, and almond extract. Spoon filling into a 9-inch deep-dish pie
plate. Preheat oven to 375*. On a lightly floured surface, roll dough into
an 11-inch circle, cut dough into 1-inch strips. Arrange strips in a
lattice pattern over the filling. Fold strips under and press to seal. Bake
pie until crust is golden brown and filling bubbles, about 55 minutes. Cool
completely.
Yields
8 Servings