1\/2 (15-oz.) package refrigerated pie dough (such as Pillsbury)
\nCooking spray
\n1 large egg white, lightly beaten
\n1 T. sugar
\n4 C. pitted fresh cherries (about 1 3\/4 lb.)
\n1 C. splenda
\n3 T. uncooked quick-cooking tapioca
\n1 T. fresh lemon juice
\n1\/8 tsp. salt
\n2 T. chilled butter, cut into small pieces<\/p>\n
Preheat oven to 375\u00ef\u00bf\u00bd. Cut dough into 8 (9 x 1-inch) strips. Arrange dough strips in a lattice design on a baking sheet coated with cooking spray. Brush dough with egg white, and sprinkle evenly with 1 T. sugar. Bake at 375\u00ef\u00bf\u00bd for 15 minutes or until crust is golden brown. Cool on pan, on a wire rack, 10 minutes. Carefully lift crust using 2 spatulas; cool completely on a wire rack. Combine cherries, 1 C. sugar, tapioca, juice, and salt. Let stand 15 minutes. Spoon the cherry mixture into an 8-inch baking dish coated with cooking spray. Top with butter. Bake at 375\u00ef\u00bf\u00bd for 40 minutes or until hot and bubbly. Place crust on top of cherry mixture.<\/p>\n
Yield: 8 servings
\nCalories: 216
\nFat 10.4g
\nFiber: 1.7g<\/p>\n","protected":false},"excerpt":{"rendered":"
1\/2 (15-oz.) package refrigerated pie dough (such as Pillsbury) Cooking spray 1 large egg white, lightly beaten 1 T. sugar 4 C. pitted fresh cherries (about 1 3\/4 lb.) 1 C. splenda 3 T. uncooked quick-cooking tapioca 1 T. fresh lemon juice 1\/8 tsp. salt 2 T. chilled butter, cut into small pieces Preheat oven to 375\u00ef\u00bf\u00bd. Cut dough into 8 (9 x 1-inch) strips. Arrange dough strips in a lattice design on a baking sheet coated with cooking spray….<\/p>\n