Cherry Pie

Cherry Pie

1 recipe unbaked basic pie shell
2 16 oz. cans tart sour cherries with juice
3 T. cornstarch
? c. granulated sugar replacement or granulated fructose
? t. almond extract
dash salt
red food coloring

Prepare pie dough, wrap ball in plastic wrap and chill at least one hour. Drain cherries, reserve ? cup of cherry juice. Combine reserved cherry juice, cornstarch, sugar replacement, almond extract and salt in saucepan. Cook and stir over medium heat until slightly thickened, though the mixture will not be clear. Add a few drops of red food color, fold in cherries and allow filling to rest while rolling out dough.

Roll out pie dough on lightly floured surface into a circle larger than a 9 inch pie plate. Place in pie plate, securing dough to plate by pressing edge with tongs of a wet fork. Cut away excess and roll it out thinly. Cut into 8 heart shaped designs with cookie cutter. Prick with fork. Pour cherry filling into pie shell. Arrange hearts evenly on top of cherry filling. Bake at 425 degrees for 40 to 50 minutes or till crust is browned.