Double Berry Pie
Preparation time: 10 minutes
Servings: 10
- 1 refrigerated pie crust
- ½ cup & 1 tbsp sugar
- ½ tsp ground cinnamon, divided
- 1 16-oz can tart pitted cherries with liquid or 12-oz bag frozen raspberries
- 2 cups frozen blueberries
- 3 tbsp cornstarch
- ½ tsp vanilla or ¼ tsp almond extract
- Heat oven to 450°F.
- Follow package directions for bringing pie crust to room temperature in the microwave.
- Place pie crust on a nonstick baking sheet. Using a fork, pierce the pie crust in several places to prevent puffing and bake 7-8 minutes or until lightly golden.
- In a small bowl, combine ¼ tsp cinnamon with 1 tbsp sugar and set aside.
- Meanwhile, place cherries and liquid, blueberries, ½ cup sugar, cornstarch, and ¼ tsp cinnamon in a 12-inch skillet over high heat. Gently stir with a rubber spatula until cornstarch completely dissolves. Bring to a boil, stirring frequently.
- Continue to boil 1-2 minutes or until thickened, scraping bottom and sides of the skillet. Remove from heat and stir in extract.
- Remove pie crust, coat with cooking spray, and sprinkle with cinnamon sugar. Place crust on top of fruit in skillet to serve.
Exchanges
Carbohydrate: 2
Fat: 1
Nutritional Information
Serving size: 1 piece
| Calories | 177 |
| Calories from Fat | 52 |
| Total Fat | 6 g |
| Saturated Fat | 2 g |
| Cholesterol | 4 mg |
| Sodium | 83 mg |
| Total Carbohydrate | 31 g |
| Dietary Fiber | 1 g |
| Sugars | 16 g |
| Protein | 1 g |
Recipe courtesy of: Last Minute Meals for People with Diabetes