Cheery Cherry Pie

13 ingredients
1 steps

Ingredients

  • Crust
  • 3/4 cup ice water
  • 1 teaspoon vinegar (white or cider)
  • 2 cups all-purpose flour, divided
  • 3 tablespoons Splenda sugar substitute
  • 7 tablespoons vegetable shortening
  • Filling
  • 2 (14 1/2 ounce) cans tart red cherries, in water, drained, reserve liquid
  • 1/4 cup cornstarch
  • 2/3 cup Splenda sugar substitute
  • 1/4 teaspoon almond extract
  • 2 teaspoons fresh lemon juice
  • 3 -4 drops red food coloring (optional)

Directions

  1. 1
    ["CRUST.", "Mix ice water and vinegar in a cup.", "Place 1/2 cup of flour in bowl and grandually add water & vinegar mixture; mixing well with a wire whisk.", "In another bowl, combine remaining flour and Splenda; add shortening and mix with pastry cutter or two knives until mixture is crumbly (but still binding together).", "Divide dough in half and gently pat each half into a circle on a floured work surface.", "Cover each circle with plastic wrap and place in refrigerator for 30 minutes.", "FILLING.", "Drain the reserved cherry liquid through sieve into a medium saucepan.", "Mix cornstarch and Splenda together in a small bowl and gradually pour into saucepan, stirring well.", "Add almond extract and lemon juice and cook over medium heat, stirring constantly.", "Simmer 3-4 minutes to thicken sauce and remove from heat.", "Add 3-4 drops of food coloring (if desired).", "Put cherries in a medium bowl and pour liquid on top, gently folding with spatula or wooden spoon (careful not to crush cherries) then set aside.", "Turn oven on to 375 degrees and spray a 9\" pie pan with non-stick cooking spray and set aside.""

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