Cherry Pie with Fructose as Sugar

by

James K. Sayre

1997

Preheat the oven to 450°F.

Make crust with:

1/2 cup whole wheat flour,

1/2 cup wheat germ,

one cup of white flour,

one teaspoon salt,

2/3 cup of shortening,

2 tablespoons of canola margarine,

4 tablespoons of cold water.

Mix all dry ingredients together, then add the shortening, margarine and water. Affix crust mixture to the bottom and sides of a pie tin.

Cherry filling:

five cups of fresh ripe cherries,

1 and 1/3 cups of fructose (fruit sugar),

3 tablespoons of tapioca,

a tablespoon of cherry liqueur is optional.

Halve the cherries and remove their pits; this will reduce the total volume to about four cups. add the fructose and tapioca. Stir ingredients together.

When the oven has reached temperature, pour the cherry mixture into the lined pie pan and place it in the oven.

Bake pie at 450°F for a good ten minutes, then turn the oven down to 350°F and bake for an additional 40 minutes. The cherry pie may take a different baking time depending on your oven. Serve when cool. Enjoy a small piece with a glass of low-fat milk. Then refrigerate.

Alternative cherry filling:

2 cups canned cooked cherries, with juice without sugar

1 cup fructose sugar

2 tablespoons tapioca

Proceed as above.

End.

Questions? Comments? Suggestions? Please feel free to Email the author at sayresayre@yahoo;com. sayresayre@yahoo.com

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Contact author James K. Sayre at sayresayre@yahoo.com. Author's Email: sayresayre@yahoo.com

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Web page last updated on 7 May 2003.