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Cherry Pie


Cherry Pie


  • Pastry for double crust 9-inch pie
  • 2 packages (16 ounces each) frozen no-sugar-added pitted cherries
  • 12-3/4 teaspoons Equal® for Recipes
       or 42 packets Equal® sweetener
       or 1-3/4 cup Equal® Spoonful™
  • 4 teaspoons all-purpose flour
  • 4 teaspoons cornstarch
  • 1/4 teaspoon ground nutmeg
  • 5 to 7 drops red food color



  1. Thaw cherries completely in strainer set in bowl; reserve 3/4 cup cherry juice. Mix Equal®, flour, cornstarch and nutmeg in small saucepan; stir in cherry juice and heat to boiling. Boil, stirring constantly, 1 minute. Remove from heat and stir in cherries; stir in food color.
  2. Roll half of pastry on floured surface into circle 1 inch larger than inverted 9-inch pie pan; ease pastry into pan. Pour cherry mixture into pastry. Roll remaining pastry on floured surface to 1/8-inch thickness; cut into 10 to 12 strips, 1/2 inch wide. Arrange pastry strips over filling and weave into lattice design. Trim ends of lattice strips; fold edge of lower crust over ends of lattice strips. Seal and flute edge.
  3. Bake in preheated 425oF oven until pastry is browned, 35 to 40 minutes. Cool on wire rack.
Yield: Makes 8 servings
Nutritional Information:
Calories 241
Protein 3 g
Total Carbohydrates 37 g
Total Fat 11 g
Cholesterol 10 mg
Sodium 122 mg
Food Exchanges: 1 fruit, 1-1/2 bread, 2 fat
39% calorie reduction from traditional recipe