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.

Note: File Photo

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