Categories: pie
Ingredients
- (15 ounce) package refrigerated pie crusts
- 1 (14.5 ounce) can pitted tart red cherries, undrained
- 1 (12 ounce) package frozen raspberries, thawed or 2 small containers of fresh raspberries or 1 container raspberries and 1 container blackberries
- 1 cup fresh blueberries or frozen blueberries, thawed
- 1 cup Splenda No Calorie Sweetener, Granulated
- 3 tablespoons cornstarch
- 2 tablespoons butter
- Optional topping: Frozen low-fat vanilla yogurt
Directions
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Preheat oven to 375 degrees F.
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Unroll and fit one piecrust into a 9-inch pie plate; set aside.
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Drain cherries, raspberries, and blueberries (if frozen), reserving 1 cup of the juices. (If you don’t have enough juice to make 1 cup, add apple juice.) Set berries and juice aside.
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Combine Splenda Granulated Sweetener and cornstarch in a medium saucepan; gradually stir in reserved juice. Cook over medium heat, stirring constantly, until mixture begins to boil. Boil 1 minute, stirring constantly. Stir in butter and reserved fruit. Cool slightly and spoon mixture into pie shell.
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Unroll remaining piecrust; roll to 1/8-inch thickness: place over filling. Fold edges under and crimp. Cut slits in top to allow steam to escape.
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Bake 40 to 45 minutes or until crust is golden. Cover edges with aluminum foil to prevent excessive browning, if necessary. Cool
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Yield: 8 servings