Cherry Pie ( sugar free)

1. 1

   Preheat oven to 425F

2. 2

   Prrick bottom pie crust

3. 3

   Drain cherries, reserve 1/2 cup of liquid

4. 4

   Mix in Splenda, agave, and cornstarch in heavy saucepan

5. 5

   Stir in liquid until smooth

6. 6

   Cook over medium heat, stir continuously, until mixture bubbles

7. 7

   Cook for 1 minute or until thick

8. 8

   Remove from heat, add butter and cherries.

9. 9

   Slice 3 or 4 vents in top crust

10. 10

    Cover pie with top crust

11. 11

    Bake at 425F for 10 minutes

12. 12

    Then reduce to 350F and bake for 25 to 35 minutes or until crust is golden.

13. 13

    Serve and enjoy.

* Per serving · 4 servings · Values may vary.

No additional tips available.