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Makeover Cherry Pie Delight


  • 1 sheet refrigerated pie pastry
  • 1 egg white
  • 1 tablespoon water
  • 2 teaspoons coarse sugar
  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 1 cup cherry juice blend
  • 2 cans (14-1/2 ounces each) pitted tart cherries, drained
  • 1 cup reduced-fat vanilla ice cream


  • 1. Roll out pastry onto a lightly floured surface. Cut into 1/2-in.-wide strips; make a lattice crust. Beat egg white and water; brush over top. Sprinkle with coarse sugar. Using a floured 2-in. round cookie cutter, cut out eight circles. Place 2 in. apart on ungreased baking sheets. Bake at 450° for 10-12 minutes or until lightly browned. Remove to a wire rack.
  • 2. Meanwhile, in a small saucepan, combine sugar and cornstarch. Stir in cherry juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; add cherries.
  • 3. Spoon about 1/3 cup warm cherry mixture into each of eight dessert dishes. Top with 2 tablespoons ice cream and garnish with a cookie.

Nutrition Facts

1 each: 183 calories, 3g fat (2g saturated fat), 6mg cholesterol, 59mg sodium, 37g carbohydrate (27g sugars, 1g fiber), 2g protein.


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