1 to 1 1/2 cups Splenda granulated (depending on the tartness of your cherries)
4 tbsp minute tapioca
4 cups tart pitted cherries (fresh, frozen, canned - your choice)
1/2 tsp almond extract
1/4 tsp ground cinnamon
1 tbsp butter
Line a 9-inch pie plate with pastry, leaving enough hanging over the edge to seal later.
In a 2-quart saucepan, combine the Splenda and tapioca until the tapioca is well blended into the Splenda. Gently fold in the cherries, however, if you are using canned cherries, drain and add the juice to Splenda; set cherries aside.
Cook the mixture over medium heat, stirring continuously, until the mixture comes to a boil; remove from the heat.
Preheat oven to 400 degrees.
Stir the almond extract, cinnamon, and butter into the cherry filling; add the cherries if using canned ones. If you want a really red pie, add a drop of red food coloring. Allow the mixture to cool before adding to the crust.
Place the cooled filling into the prepared pie shell. Cut air vent slits in the pastry for topping the pie; place over filling. Seal and flute the edges.
Note: File Photo
*Make your own using white whole-wheat flour.
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