Berry-Cherry Pie Recipe
- 1 (15 ounce) package refrigerated pie crusts
- 1 (14.5 ounce) can pitted tart red cherries, undrained
- 1 (12 ounce) package frozen raspberries, thawed
- 1 cup fresh blueberries or frozen blueberries, thawed
- 1 cup SPLENDA® No Calorie Sweetener, Granulated
- 1/4 cup cornstarch
- 2 tablespoons butter
- Optional topping: Frozen low-fat vanilla yogurt
- Preheat oven to 375 degrees F.
- Unroll and fit one piecrust into a 9-inch pie plate; set aside.
- Drain cherries, raspberries, and blueberries (if frozen), reserving 1 cup of the juices. Set berries and juice aside.
- Combine SPLENDA(R) 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.
- 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.
- Bake 40 to 45 minutes or until crust is golden. Cover edges with aluminum foil to prevent excessive browning, if necessary. Cool on a wire rack. Serve with a scoop of frozen low-fat vanilla yogurt, if desired.
