Recipe - Pineapple Cherry Pie Ii

CRUST
1 cup Allpurpose flour
1/8 tablespoon Salt
4 tablespoon Margarine; chilled & cut
One fourth cup Lowfat plain yogurt

FILLING
2 lg Cans pineapple chunks in
juice, drained
1 Bag Dark sweet cherries; (16
oz) frozen
One half cup Sugar or sugar substitute
3 tablespoon Quick cooking tapioca or
cornstarch
Three fourths teaspoon Almond extract
One half cup 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 9inch deepdish pie
plate. Preheat oven to 375*. On a lightly floured surface, roll dough into
an 11inch circle, cut dough into 1inch 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.

Recipe by: Dianne Waller

Posted to TNT Prodigy's Recipe Exchange Newsletter by Dianne Waller
dwaller@frontier.gulf.net on Sep 20, 1997