Diabetic Good Cherry Pie
Time: 1 Hr. 30 Mins.
15 Mins. Prep
1 Hr. 15 Mins. Baking
1 ½ Cups Splenda or Equal (they sell the one that measures like sugar)
3 Tbsp. Corn Starch
¼ Tsp. Salt
1 Tsp. Vanilla Extract
Juice of ½ Lemon
2 lbs. pitted Dark Red Cherries (Frozen works fine)
2 pre-made pie crusts
1/3 Cup milk
Pre-Heat Oven to 400°
Combine Salt, Equal or Splenda and Corn Starch in large bowl and whisk together.
Add Cherries, Lemon Juice and Vanilla Extract to bowl and stir.
In a 9 inch pie tin, lay out 1 pie crust, pressing to edges. With a fork, poke several small holes in bottom of crust.
Cut second pie crust into 10 equal width strips.
Fill pie crust with Cherry mixture and top with pie crust strips in a lattice formation.
Crimp edges with fork, Brush lattice top with milk. (not the edges)
Bake in 400° oven for 15 Minutes, reduce heat to 375° and Bake an Additional 1 Hour.
Check edges to prevent burning. If the edges are browning too fast, cover edges with foil.
Cool Completely Before Cutting