Berry-Cherry Pie

Ingredients

• 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 frozen blueberries, thawed
• 1 cup Splenda granular
• 1/4 cup cornstarch
• 2 tablespoons butter

Directions

1. 1

   Preheat oven to 375 degrees F.

2. 2

   Unroll and fit one pie crust into a 9-inch pie plate; set aside.

3. 3

   Drain cherries, raspberries, and blueberries (if frozen), reserving 1 cup of the juices. Set berries and juice aside.

4. 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. 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. 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. 7

   Serve with no sugar added vanilla ice cream, if desired.