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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
  1. Heat oven to 450°F.
  2. Follow package directions for bringing pie crust to room temperature in the microwave.
  3. 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.
  4. In a small bowl, combine ¼ tsp cinnamon with 1 tbsp sugar and set aside.
  5. 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. 
  6. Continue to boil 1-2 minutes or until thickened, scraping bottom and sides of the skillet. Remove from heat and stir in extract.
  7. Remove pie crust, coat with cooking spray, and sprinkle with cinnamon sugar. Place crust on top of fruit in skillet to serve.

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  

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Health and Wellness Tip

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