Cherry Berry Pan Dowdy

By ldelmas

Ingredients

• 1 single store-bought piecrust
• 2 14.5-ounce cans tart red cherries or 1-pound fresh pitted cherries
• 2 cups fresh raspberries
• 3/4 cup no-calorie granulated sweetener (or 6 tablespoons Truvia Baking Blend)
• 2 tablespoons cornstarch
• 1/4 teaspoon almond extract
• 1 large egg white, beaten
• 2 teaspoons granulated sugar.

Details

Servings 6
Adapted from marlenekoch.com

Preparation

Step 1

3/4 cup no-calorie granulated sweetener (or 6 tablespoons Truvia Baking Blend)

1 large egg white, beaten

1. Preheat oven to 400 F. Coat a 9 x 9-inch glass baking dish with nonstick cooking spray.

2. In a bowl gently toss together cherries, raspberries, no calorie sweetener, cornstarch, and almond extract. Pour into prepared baking dish.

3. On a lightly floured surface roll the piecrust out to a 10-inch square. Using a sharp knife trim down to 9” x 9” –inch square. Cut 9 1-inch thick strips. Place in an alternating basket weave pattern to build a lattice crust on top of the fruit. Brush tops of piecrust with egg white and sprinkle evenly with granulated sugar.