INGREDIENTS

INSTRUCTIONS

Pie crust: Combine flour, sugar, and salt in medium bowl; cut in
margarine until mixture resembles coarse crumbs. Add water, a tbsp at
a time, mixing with fork until dough forms.  Roll 1/2 of the pastry on
lightly floured surface into circle 1 1/2"  larger than inverted 9" pie
pan. Ease pastry into pan.  Drain cherries, reserving 3/4 cup cherry
juice. Mix remaining 17 tsp  equal, 1 tbsp cornstarch, 1 tbsp flour,
reserved cherry juice,  nutmeg, and food color in small saucepan; heat
to boiling, whisking  constantly. Boil, whisking constantly, until
thickened, about 1  minute.  Sprinkle remaining 2 tbsp cornstarch and 1
tbsp flour over cherries  and toss; stir cherry juice mixture into
cherries. Spoon cherry  mixture into pastry.  Roll remaining pastry on
lightly floured surface to 1/8" thickness;  cut into 1/2" strips. Lay
pastry strips across top of pie and weave  into lattice design. Trim
ends of strips; fold edge of lower pastry  over ends of strips and seal
and flute edge.  Bake pie at 425 until pastry is golden and pie is
bubbly, 35 to 45  minutes; cover edge of pastry with aluminum foil if
necessary to  prevent excessive browning. Cool on wire rack.  Per
serving = 287 calories, 7 gm fat, 0 mg cholesterol, 218 mg  sodium, 51
gm carbohydrate, 1 gm fiber, 4 gm protein Exchanges:1  fruit, 2 bread,
1 fat  Posted to EAT-LF Digest by "carolreu@interl.net"
<carolreu@interl.net> on Nov 22, 1999, converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 186
Calories From Fat: 65
Total Fat: 7.4g
Cholesterol: 0mg
Sodium: 230.3mg
Potassium: 51.6mg
Carbohydrates: 26.4g
Fiber: <1g
Sugar: 1.3g
Protein: 3.1g