Diabetic Good Cherry Pie
Time: 1 Hr. 30 Mins. 15 Mins. Prep 1 Hr. 15 Mins. Baking Ingredients: 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 Directions: 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