Mini Cherry Pie
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!
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.