Sugarless Cherry Pie

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READY IN: 1hr
SERVES: 8
YIELD: 1 pie
UNITS: US

INGREDIENTS

Nutrition
  • 1
    double crust pie crust (I use whole wheat)
  • 2
    (1 lb) bags frozen dark sweet cherries, unsweetened, thawed
  • 12
    cup frozen apple cherry juice concentrate, 100% juice
  • 12
    cup water
  • 1
    teaspoon almond extract
  • 3
    tablespoons butter (optional)
  • cinnamon (optional)
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DIRECTIONS

  • 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.
  • Prepare pie crust and line a pie plate.
  • Place the cherrie mixture in the pie crust.
  • Place butter slices on top of the cherries if desired.
  • Cover with top pie crust and flute edges.
  • Sprinkle with cinnamon if desired.
  • Bake at 375 degrees for 40 minutes or until crust is slightly brown and filling is bubbly.
  • Enjoy!
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