For those special occasions that call for pie or those times when you just crave a slice of pie! Remember this is a dessert, one slice a day! Share with family and friends or take when you are asked to bring a dish or dessert to other occasions. This way you will know there is a dessert you can have, too. Most diabetics can fit this into their diets occasionally. If you can’t, sorry about that!
pastry for a 2-crust pie (made without sugar)
2 cans (15-oz each) pitted tart cherries
1 cup Splenda Granulated
3 tbsp cornstarch
2 tsp white whole wheat flour or almond meal/flour
2 tsp lemon juice
1/4 tsp vanilla extract
1/4 tsp almond extract or flavoring
3 to 4 drops liquid red food coloring, optional
pinch of salt
EGG WASH: 1 egg, beaten with 1 tbsp water
Preheat oven to 425 degrees.
Make the egg wash.
Line a 9-inch pie plate with pastry; brush entire bottom and sides of crust with egg wash. Reserve remaining egg wash. Refrigerate until ready to fill.
Drain the cherries; reserve the juice and set cherries aside.
In a 2-quart saucepan combine the Splenda, cornstarch, flour, and reserved cherry juice. Cook mixture over medium heat, stirring constantly, until mixture comes to a slow boil. Cook for 1 minute; remove from heat.
Add the lemon juice, vanilla extract, almond extract, food coloring – if using, and salt; stir to combine well. Fold in the cherries and pour into the chilled crust. Top pie with a top crust or lattice crust strips, turning edges under and crimping to seal. Brush top crust with remaining egg wash and cut air slits in top if using a solid crust.
Use a pie shield or cover edges with a loose foil rim to prevent edge of crust from getting too brown. Bake at 425 degrees for approximately a half hour or until crust is golden and filling is bubbly.