Lattice Cherry Pie

Scrumptious guilt-free cherry pie.

Nutritional Breakdown
Protein: 2.7%
Fat: 38.7%
Carbohydrate: 58.6%
Totals Per Serving
Calories: 374
Protein: 2.6g
Carbohydrate: 56.8g
Fat: 16.7g
Cholesterol: 44mg
Sodium: 169mg

Crust:
2 cups all-purpose flour
1/2 cup whole wheat flour
1/4 teaspoon salt
14 Tablespoons cold unsalted butter, cut into chunks
6 to 7 Tablespoons cold water
1 egg, beaten or ¼ cup liquid egg substitute (optional)
Filling:
2 16-ounce cans pitted tart red cherries
1-1/4 cups sugar
1/4 cup cornstarch
2 Tablespoons maraschino cherry juice
2 Tablespoons unsalted butter
2 to 3 drops almond extract

Crust: Mix together flour and salt. Cut in the butter with a pastry cutter until the pieces are the size of small peas. Sprinkle in the water one tablespoon at a time, stirring with a fork, until all flour is slightly moistened and dough holds together. Form the dough into two balls, one slightly larger than the other. Flatten into disks, wrap and chill. Filling:Drain cherries, reserving one cup of liquid. In a large saucepan, whisk together sugar and cornstarch. Over medium high heat, slowly stir in the reserved cherry juice until smooth, and bring to a boil stirring constantly till thickened and bubbly. Gently stir in the cherries and maraschino juice, and bring mixture back to a boil. Remove from heat and stir in butter and almond extract. Cool slightly.
Roll out the chilled dough and line a nine-inch pie plate with the larger circle of pastry. Fill with the cherry mixture. Cut the remaining circle of pastry into 12 strips and weave a lattice top. Crimp edges. Brush with egg wash if using. Cover edge of pie with foil. Bake in a 375; degree oven for 25 minutes. Remove foil. Bake 25 to 30 more minutes, or until crust is golden.