Recipe: Lattice Cherry Pie (Splenda recipe)

LATTICE CHERRY PIE

4 cups sour red cherries, pitted*
1 1/2 cups Splenda sugar substitute
1/4 cup cornstarch
1 tbsp lemon juice
1/4 tsp almond extract
1 tbsp margarine
Pastry for double crust pie

In large bowl, combine cherries, sugar substitute, cornstarch, lemon juice and almond extract. Let stand 15 minutes.

Line 9-inch pie plate with half the pastry. Stir cherry mixture; pour into pie plate. Dot with margarine. Cut remaining pastry into 1/2-inch strips. Weave strips on top of cherry filling in lattice fashion. Trim ends of strips even with edge of bottom crust. Flute edge.

Bake at 450 degrees F on lowest oven rack for 35 to 45 minutes or until golden brown and bubbling. (If necessary, cover edge of pie with foil to prevent overbrowning.) Cool on rack.

*To use frozen sour cherries, thaw slightly and use the juice. To use canned sour cherries, use 2 (19 oz.) cans unsweetened cherries. Reserve 1/4 cup juice.

Makes 8 servings
Source: Splenda Low-Calorie Sweetener