Cheery Cherry Pie

Directions

1. Preheat oven to 375 degrees F.
2. Unfold 1 piecrust; press out fold lines. Fit piecrust into a 9-inch pie plate according to package directions.
3. Drain cherries, reserving 1 cup juice; set fruit aside.
4. Combine SPLENDA® Granulated Sweetener and cornstarch in a medium saucepan; gradually stir reserved juice into SPLENDA® Granulated Sweetener mixture. Cook over medium heat, stirring constantly, until mixture begins to boil. Boil 1 minute, stirring constantly. Remove from heat; stir in lemon juice, almond extract and food coloring, if desired. Fold in reserved cherries; cool slightly. Spoon mixture into pastry shell.
5. Unfold remaining piecrust; press out fold lines. Roll to 1/8-inch thickness. Place over filling; fold edges under and crimp. Cut slits in top to allow steam to escape.
6. Bake 40 to 50 minutes or until crust is golden. Cover edges with aluminum foil to prevent over browning, if necessary. Cool on a wire rack one hour before serving.

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Reviews (5)

Your Rating:

6

ARNOLDIRR

Feb. 19, 2005

"This was a good recipe to satisfy a cherry pie craving. It has a good balance between the super tart cherries and sweet "goo". Next time I will reduce the amount of cornstarch used. It was rather rubb..." See moreery before folding in the cherries. I like mine juicier. It did make cutting and serving the pie a breeze. The taste was fantastic and well worth playing with the recipe."

4

CATHINAGUNN

Nov. 26, 2005

"Excellent! Will try again with a homemade crust!..." See more"

3

JustKC

Nov. 10, 2005

"Just a little too sweet for me but a huge hit with my husband...." See more"