Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

From a Splenda cookbook. Cook time does not include chilling time.

Ingredients Nutrition

Directions

  1. CRUST.
  2. Mix ice water and vinegar in a cup.
  3. Place 1/2 cup of flour in bowl and grandually add water & vinegar mixture; mixing well with a wire whisk.
  4. 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).
  5. Divide dough in half and gently pat each half into a circle on a floured work surface.
  6. Cover each circle with plastic wrap and place in refrigerator for 30 minutes.
  7. FILLING.
  8. Drain the reserved cherry liquid through sieve into a medium saucepan.
  9. Mix cornstarch and Splenda together in a small bowl and gradually pour into saucepan, stirring well.
  10. Add almond extract and lemon juice and cook over medium heat, stirring constantly.
  11. Simmer 3-4 minutes to thicken sauce and remove from heat.
  12. Add 3-4 drops of food coloring (if desired).
  13. 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.
  14. Turn oven on to 375 degrees and spray a 9" pie pan with non-stick cooking spray and set aside.
  15. Roll out 1 circle of dough on a floured surface to 11" in diameter.
  16. Place in prepared pie pan.
  17. Place filling in the crust.
  18. Roll out the other circle of dough to 10" in diameter and place on top of filling.
  19. Crimp and seal edges with fingertips or a fork.
  20. Prick the top of crust to allow steam to escape.
  21. Brush crust with milk for golden browning.
  22. Bake for 50-60 minutes or until filling bubbles and crust is golden.
  23. Cool for 1 hour before serving.

Reviews

(1)
Most Helpful

Tried this recently and really loved how it turned out for me. In fact i had to sneak the last piece before my wife got it ha ha. Thanks

Bluenoser June 04, 2008

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