Cheery Cherry Pie

Recipe by BeansnRice
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 20mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Roll out 1 circle of dough on a floured surface to 11" in diameter.
  • Place in prepared pie pan.
  • Place filling in the crust.
  • Roll out the other circle of dough to 10" in diameter and place on top of filling.
  • Crimp and seal edges with fingertips or a fork.
  • Prick the top of crust to allow steam to escape.
  • Brush crust with milk for golden browning.
  • Bake for 50-60 minutes or until filling bubbles and crust is golden.
  • Cool for 1 hour before serving.
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