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Ingredients
- 2 pastry for a two crust pie or double pie crust recipe
- 2 can 15 oz red tart cherries, water pack
- 1/2 cup Splenda
- 1/3 cup agave nectar
- 2 tbsp cornstarch
- 2 tbsp butter
Method
- Preheat oven to 425F
- Prrick bottom pie crust
- Drain cherries, reserve 1/2 cup of liquid
- Mix in Splenda, agave, and cornstarch in heavy saucepan
- Stir in liquid until smooth
- Cook over medium heat, stir continuously, until mixture bubbles
- Cook for 1 minute or until thick
- Remove from heat, add butter and cherries.
- Slice 3 or 4 vents in top crust
- Cover pie with top crust
- Bake at 425F for 10 minutes
- Then reduce to 350F and bake for 25 to 35 minutes or until crust is golden.
- Serve and enjoy.
