Berry-cherry Pie

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 1 (15 ounce) package refrigerated pie crusts
• 1 (14 1/2 ounce) can pitted tart red cherries, undrained
• 1 (12 ounce) package frozen raspberries, thawed
• 1 cup fresh blueberries or 1 cup frozen blueberries, thawed
• 1 cup splenda granular
• 1/4 cup cornstarch
• 2 tablespoons butter

Recipe

• 1 preheat oven to 375 degrees f.
• 2 unroll and fit one pie crust into a 9-inch pie plate; set aside.
• 3 drain cherries, raspberries, and blueberries (if frozen), reserving 1 cup of the juices. set berries and juice aside.
• 4 combine splenda 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.
• 5 unroll remaining pie crust; roll to 1/8-inch thickness: place over filling. fold edges under and crimp. cut slits in top to allow steam to escape.
• 6 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.
• 7 serve with no sugar added vanilla ice cream, if desired.