Honey-Sweetened Cherry Pie
This cherry pie recipe is pure magic. If you can't find sour cherries, don't fret--it's also delicious with sweet cherries. The filling has a hint of clove and honey, which gives it a novel flavor. Serve this cherry pie with your favorite light vanilla ice cream or frozen yogurt.
Make Ahead Tip: Refrigerate the crust (Step 1) for up to 2 days.
Tips: Whole-wheat pastry flour is milled from soft wheat. It contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. Find it at large supermarkets and natural-foods stores. Store in an airtight container in the freezer.
To pit fresh cherries, use a tool made for the job--a hand-held cherry pitter; it also works for olives! Or pry out the pit with the tip of a knife or vegetable peeler.
1 1/2 other carbohydrate, 2 starch, 1/2 fruit, 2 fat