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Recipe from Splenda
Make and share this Berry-Cherry Pie recipe from Food.com.
- Preheat oven to 375 degrees F.
- Unroll and fit one pie crust into a 9-inch pie plate; set aside.
- Drain cherries, raspberries, and blueberries (if frozen), reserving 1 cup of the juices. Set berries and juice aside.
- Combine Splenda and cornstarch in a medium saucepan; gradually stir in reserved juice. Cook over medium heat, stirring constantly, until mixture begins to boil. Boil 1 minute, stirring constantly. Stir in butter and reserved fruit. Cool slightly and spoon mixture into pie shell.
- Unroll remaining pie crust; roll to 1/8-inch thickness: place over filling. Fold edges under and crimp. Cut slits in top to allow steam to escape.
- Bake 40 to 45 minutes or until crust is golden. Cover edges with aluminum foil to prevent excessive browning, if necessary. Cool on a wire rack.
- Serve with no sugar added vanilla ice cream, if desired.