The best delicious Pineapple Cherry Pie Ii recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Pineapple Cherry Pie Ii recipe today!
Hello my friends, this Pineapple Cherry Pie Ii recipe will not disappoint, I promise! Made with simple ingredients, our Pineapple Cherry Pie Ii is amazingly delicious, and addictive, everyone will be asking for more Pineapple Cherry Pie Ii.
What Makes This Pineapple Cherry Pie Ii Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Pineapple Cherry Pie Ii.
Ready to make this Pineapple Cherry Pie Ii Recipe? Let’s do it!
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-CRUST-
1 c All-purpose flour
1/8 tb Salt
4 tb Margarine; chilled & cut
1/4 c Low-fat plain yogurt
FILLING
2 lg Cans pineapple chunks in
-juice, drained
1 Bag Dark sweet cherries; (16
-oz) frozen
1/2 c Sugar or sugar substitute
3 tb Quick cooking tapioca or
-cornstarch
3/4 ts Almond extract
1/2 c Pineapple juice
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
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