This pie is based on a variation of the Apple Custard Pie Recipe in Mollie Katzen's Moosewood Cookbook. I love the fresh cherries that are available this time of year, but if you can't get cherries or want to try a different fruit, you can also make this pie with Granny Smith apples or peaches. I have to admit that I really wished I had a cherry pitter when I was making this!
Cherry Custard Pie (Makes 6 servings)
1 unbaked Sweet Potato Pie Crust
2 cups fresh cherries, pitted and halved (or thinly-sliced apples or peaches)
4 eggs (lower-fat variation: 2 eggs and 2 egg whites)
1 cup nonfat Greek yogurt
1/4 cup turbinado sugar
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon salt
Optional topping: 1/4 cup chopped nuts
Preheat oven to 375 degrees.
1. Roll out the pie dough and place the dough in the pie dish. Trim edges with a pizza cutter and crimp the edges of the crust with a fork if you like.
This pie is best at room temperature or cold - I went for cold. Once the pie cooled down, I covered it and put it in the refrigerator until after dinner. Add the chopped nuts to the top if you like and cut yourself a nice big slice.
Serving Size 126 g
If you make the pie using the 2 eggs/2 egg whites variation, here are the nutrition facts for one slice:
Serving Size 122 g