Cherry Pie - cooking recipe

Ingredients

1 unbaked pie shell
2 (16 oz.) cans tart sour cherries, with juice
3 Tbsp. cornstarch
1/4 c. granulated sugar substitute
1/4 tsp. almond extract
dash of salt
red food coloring (optional)

Preparation

Drain cherries; reserve 1/2 cup of cherry juice.
Combine reserved cherry juice, cornstarch, sugar substitute, 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 to rest while making pie crust.
Pour cherry filling into pie shell.
Place pie crust on top.
Bake at 425\u00b0 for 40 to 50 minutes or until done. Yield:
8 servings.
Calories per serving 58.