Name: Mini Cherry Pie
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 1 (15 ounce) package refrigerated piecrusts; 2 (14.5 ounce) cans pitted tart red cherries, undrained; 2/3 cup SPLENDA® No Calorie Sweetener, Granulated; ¼ cup cornstarch; 2 teaspoons fresh lemon juice; ¼ teaspoon almond extract; OPTIONAL: 4 drops red food coloring

Disclosure: “I participated in an Influencer Activation on behalf of Influence Central for the SPLENDA^® Brand. I received product samples to facilitate my review as well as a promotional item to thank me for my participation. All opinions and reviews are my own.”

I will have to admit that I have never been a huge pie loving person. Thanksgiving was about it! My sister started working at a local pie shop a couple of years ago and my family had the opportunity to try just about every pie that the pie shop had to offer. Almost every Sunday we would have a new pie to try after Sunday dinner. Lets just say we consumed a few too many pies in a year period!

So when I think about making pies I am all about the mini ones. Well actually I am pretty much all about anything mini! Way cuter in my opinion. Especially when trying to photograph a pie…cut into those things and the middle oozes out and creates a hot mess!

Splenda was having a fun summer campaign where they had a collection of some super fun recipes! I looked through every single one and picked this cherry pie to share with you all! Head over to their website and check out the other fun recipes they have to offer here!

In the heat of summer I spend most of my time in a swimsuit. Especially living outside! If you are not inside you are in a pool. So I try to find ways to cure my sweet tooth without all the extra calories. Did you know that swapping just one cup of sugar with one cup of SPLENDA® No Calorie Sweetener, Granulated can save more than 600 calories? Crazy huh! So when I made these mini pies I swapped out the sugar for Splenda and they tasted great! So next time you make these or something else with sugar in it try swapping it out and let me know what you think!

So my little sister got married a few days ago and after all the crazy wedding business was over my close family and friends and I wanted to get together to have a fun relaxing day together. So all 20 of us got together and went swimming together. And I thought making these little pies was the perfect treat for all of us to share as we relaxed by the pool and swam with the kids! I know every one was so happy that I had my Sweet Swaps recipe to bring to the pool to enjoy together! And now here it is for you all to enjoy!

Cheery Cherry Pie Recipe

Mini Cherry Pie

I know every one was so happy that I had my Sweet Swaps recipe to bring to the pool to enjoy together! And now here it is for you all to enjoy!

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Ingredients

1 (15 ounce) package refrigerated piecrusts
2 (14.5 ounce) cans pitted tart red cherries, undrained
2/3 cup SPLENDA® No Calorie Sweetener, Granulated
¼ cup cornstarch
2 teaspoons fresh lemon juice
¼ teaspoon almond extract
OPTIONAL: 4 drops red food coloring

Instructions

Preheat oven to 375°F. Unfold 1 piecrust; press out fold lines. Fit piecrust into a 9-inch pie plate according to package directions.
Drain cherries, reserving 1 cup juice; set fruit aside.Combine SPLENDA® No Calorie Sweetener, Granulated, and cornstarch in a medium saucepan; gradually stir reserved juice into SPLENDA® No Calorie Sweetener, Granulated, mixture. Cook over medium heat, stirring constantly, until mixture begins to boil. Boil 1 minute, stirring constantly.
Remove from heat; stir in lemon juice and almond extract; add food coloring, if desired. Fold in reserved cherries; cool slightly. Spoon mixture into pastry shell.Unfold remaining piecrust; press out fold lines.
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 50 minutes or until crust is golden. (I cooked my mini pies for 25 minutes) Cover edges with aluminum foil to prevent over browning, if necessary. Cool on a wire rack for one hour.

1 (15 ounce) package refrigerated piecrusts
2 (14.5 ounce) cans pitted tart red cherries, undrained
2/3 cup SPLENDA^® No Calorie Sweetener, Granulated
¼ cup cornstarch
2 teaspoons fresh lemon juice
¼ teaspoon almond extract
OPTIONAL: 4 drops red food coloring

Preheat oven to 375°F. Unfold 1 piecrust; press out fold lines. Fit piecrust into a 9-inch pie plate according to package directions. Drain cherries, reserving 1 cup juice; set fruit aside.Combine SPLENDA^® No Calorie Sweetener, Granulated, and cornstarch in a medium saucepan; gradually stir reserved juice into SPLENDA^® No Calorie Sweetener, Granulated, mixture. Cook over medium heat, stirring constantly, until mixture begins to boil. Boil 1 minute, stirring constantly. Remove from heat; stir in lemon juice and almond extract; add food coloring, if desired. Fold in reserved cherries; cool slightly. Spoon mixture into pastry shell.Unfold remaining piecrust; press out fold lines. 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 50 minutes or until crust is golden. (I cooked my mini pies for 25 minutes) Cover edges with aluminum foil to prevent over browning, if necessary. Cool on a wire rack for one hour.