Sugarless Cherry Pie

Name: Sugarless Cherry Pie
Ingredients: 1 double crust pie crust (I use whole wheat); 2 (1 lb) bags frozen dark sweet cherries, unsweetened, thawed; 1/4 cup quick-cooking tapioca; 1/2 cup frozen apple cherry juice concentrate, 100% juice; 1/2 cup water; 1 teaspoon almond extract; 3 tablespoons butter (optional); cinnamon (optional)

8 ingredients

8 steps

Ingredients

1 double crust pie crust (I use whole wheat)
2 (1 lb) bags frozen dark sweet cherries, unsweetened, thawed
1/4 cup quick-cooking tapioca
1/2 cup frozen apple cherry juice concentrate, 100% juice
1/2 cup water
1 teaspoon almond extract
3 tablespoons butter (optional)
cinnamon (optional)

Directions

1

Place thawed, undrained cherries with juice concentrate, water and almond extract in a bowl and sprinkle with tapioca. Stir together and let stand for 15 minutes.
2

Prepare pie crust and line a pie plate.
3

Place the cherrie mixture in the pie crust.
4

Place butter slices on top of the cherries if desired.
5

Cover with top pie crust and flute edges.
6

Sprinkle with cinnamon if desired.
7

Bake at 375 degrees for 40 minutes or until crust is slightly brown and filling is bubbly.
8

Enjoy!