"Lite" cherry pie filling reduces calories.
- 1 cup all-purpose flour
- 1 tsp grated lemon peel
- 1 tsp baking powder
- 3 Tbsp chilled margarine, cut into small pieces
- 2 Tbsp cold water
- 2 cans (20oz each) "lite" cherry pie filling
- 1/2 tsp grated lemon peel
- 1/2 tsp ground cinnamon
- 1 egg white, lightly beaten
- 1 tsp firmly packed dark brown sugar
To prepare crust, in a medium bowl, combine flour, lemon peel, and baking powder. Mix well.
Using a pastry blender or 2 knives, cut margarine into flour mixture until coarse crumbs form. Add water, 1 Tbsp at a time, tossing with a fork until a dough forms. Shape dough into a ball, wrap in plastic wrap, and chill for 30 minutes.
Preheat oven to 375 deg. To prepare filling, in a medium bowl, combine pie filling, lemon peel, and cinnamon. Spoon filling into an 8" oven-proof skillet.
On a floured surface, using a floured rolling pin, roll dough into a 9" circle. Cut dough into 3/4" wide strips. Twist and arrange strips in a lattice pattern over filling. Brush with beaten egg white. Sprinkle with brown sugar.
Bake until golden, about 30 minutes. Place on a wire rack for 10 minutes. Serve warm.