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    You are in: Home / Recipes / Berry-Cherry Pie Recipe
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    Berry-Cherry Pie

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    20 mins

    40 mins

    Sue Lau's Note:

    Recipe from Splenda

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    Units: US | Metric


    1. 1
      Preheat oven to 375 degrees F.
    2. 2
      Unroll and fit one pie crust into a 9-inch pie plate; set aside.
    3. 3
      Drain cherries, raspberries, and blueberries (if frozen), reserving 1 cup of the juices. Set berries and juice aside.
    4. 4
      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.
    5. 5
      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.
    6. 6
      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.
    7. 7
      Serve with no sugar added vanilla ice cream, if desired.

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    Nutritional Facts for Berry-Cherry Pie

    Serving Size: 1 (173 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 393.8
    Calories from Fat 185
    Total Fat 20.6 g
    Saturated Fat 7.4 g
    Cholesterol 7.6 mg
    Sodium 366.9 mg
    Total Carbohydrate 50.0 g
    Dietary Fiber 3.7 g
    Sugars 17.6 g
    Protein 3.3 g

    The following items or measurements are not included:

    Splenda granular

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