Sugar-free pastry for a 2-crust pie
1 can (14.5-oz) pitted red tart cherries, undrained
1 pkg (12-oz) frozen raspberries, thawed
1 cup fresh blueberries, or frozen blueberries, thawed
1 cup Splenda Granulated
1/4 cup cornstarch
2 tbsp butter
Preheat oven to 375 degrees.
Line a 9-inch deep-dish pie plate with pastry; set aside.
Drain the cherries, raspberries, and blueberries (if frozen); reserve 1 cup of the juices. Set the berries and the juices aside.
In a medium saucepan combine the Splenda and the cornstarch; gradually stir in the cup of juices. Cook mixture over medium heat while stirring constantly. When mixture begins to boil, cook for 1 minute, stirring constantly. Stir in the butter, cherries, and berries. Allow to cool slightly and pour into the pie shell.
Top filling with the second pastry and place over the filling. Trim the crusts to even out if necessary. Fold the pastry under and crimp edges to seal. Cut some slits in the crust for steam to escape.
Bake pie 40 to 45 minutes or until the crust is golden brown and filling is bubbly. To prevent the edge from excess browning, cover with foil strips or a pie crust shield.
Cool completely on a wire rack. Cut into 8 wedges for serving.
Top with whipped cream or sugar-free vanilla ice cream, if desired.