Red Grape-Raspberry Pie
Recipe from Diabetic Living

Balsamic vinegar adds a tart-sweet accent to the fruit filling in this pastry-topped dessert.



by 1  person


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Ingredients
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    1/2  cup 
    packed brown sugar or brown sugar substitute* blend equivalent to 1/2 cup brown sugar
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    3   tablespoons 
    cornstarch
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    2   tablespoons 
    balsamic vinegar, port wine, or grape juice
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    5   cups 
    seedless red grapes, halved (about 2 pounds)
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    1 1/2  cups 
    frozen or fresh red raspberries
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    Pastry Dough
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    1   
    egg white
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    1   tablespoon 
    water
Pastry Dough
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    1   cup 
    all-purpose flour
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    1/4  cup 
    white whole wheat flour or whole wheat flour
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    1/4  teaspoon 
    salt
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    1/3  cup 
    60 to 70% tub-style vegetable oil spread, chilled
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    3 - 4   tablespoons 
    cold water


Directions
1.
Preheat oven to 375 degrees F. Line a large baking sheet with foil; set aside. For filling: In a 4-quart Dutch oven, combine brown sugar, cornstarch, and vinegar. Add grapes. Cook and stir over medium heat until thickened and bubbly. Remove from heat. Gently stir in raspberries. Transfer filling to a 9 1/2-inch deep-dish pie plate. Place pie plate on prepared baking sheet.
2.
On a lightly floured surface, use your hands to slightly flatten Pastry Dough ball. Using a rolling pin, roll dough from center to edges to 1/8-inch thickness. Using 1-1/2- to 2-inch leaf-shape cutters, cut out dough, leaving as little space between cutouts as possible. Arrange leaf cutouts atop grape filling. (If desired, reroll and cut out the pastry scraps.)
3.
In a small bowl, use a fork to beat together egg white and the water. Brush pastry cutouts lightly with egg white mixture. Bake for 40 to 45 minutes or until pastry is golden brown and filling is bubbly. Cool on a wire rack.
*Sugar Substitute:

1.
Choose Splenda® Brown Sugar Baking Blend. Follow package directions to use product amount equivalent to 1/2 cup brown sugar.
*Sugar Substitute:

1.
PER SERVING WITH SUBSTITUTE: Same as above, except 176 cal., 125 mg sodium, 30 g carb. Exchanges: 1.5 other carb. Carb Choices: 2
Pastry Dough
1.
In a medium bowl, stir together all-purpose flour, white whole wheat flour or whole wheat flour, and salt. Using a pastry blender, cut in chilled 60 to 70% tub-style vegetable oil spread until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening flour mixture, using 1 tablespoon cold water at a time, until all flour mixture is moistened. Form dough into a ball.

Nutrition information
Per Serving: cal. (kcal) 194, Fat, total (g) 5, chol. (mg) 0, sat. fat (g) 1, carb. (g) 36, Monosaturated fat (g) 1, Polyunsaturated fat (g) 2, fiber (g) 2, sugar (g) 20, pro. (g) 3, vit. A (IU) 340.13, vit. C (mg) 4.13, Thiamin (mg) 0.15, Riboflavin (mg) 0.12, Niacin (mg) 0.99, Pyridoxine (Vit. B6) (mg) 0.35, Folate (g) 24.19, Cobalamin (Vit. B12) (g) 0.85, sodium (mg) 128, Potassium (mg) 130, calcium (mg) 20.19, iron (mg) 1.08, Fruit () 0.5, Other Carb () 2, Fat () 0.5, Carb Choice () 2.5, Percent Daily Values are based on a 2,000 calorie diet
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