Double Cherry Pie with Orange

The original recipe is called Cherry Cherry pie from Splenda, but I thought I'd add little twist by adding a little orange extract in place of the almond extract and some orange zest.



1-15 oz. pkg. refrigerated pie crust (2 crusts)
2-14.5 oz. cans pitted, tart red cherries, undrained (Oregon has a brand and I think they are the best tart cherries to use)
2/3 c. Splenda granulated sweetener
1/4 c. cornstarch
1/4 tsp. almond extract OR orange extract
2 tsp. lemon juice
4 drops red food coloring
Orange zest (about 1/4 tsp.)

1. Preheat oven to 375 degrees.
2. Unfold one crust; press out fold lines. Fit pie crust into 9-inch pie plate.
3. Drain cherries, reserving 1 cup juice; set fruit aside.
4. Combine Splenda and cornstarch in a medium saucepan; gradually stir reserved juice into Splenda mixture. Cook over medium heat, stirring constantly, until mixture begins to boil. Boil 1 minute, stirring constantly. Remove from heat; stir in lemon juice, extract and food coloring. Fold in reserved cherries; cool slightly. Spoon into pie crust.
5. Unfold second pie crust and press out fold lines. Roll to 1/8-inch thickness. Place over filling; fold edges under and crimp. Cut slits in top to allow steam to escape.
6. Bake 40-50 minutes or until crust is golden. Cover edges with aluminum foil to prevent over browning. Coll on wire rack for at least one hour.

NUTRITIONAL INFORMATION: 290 calories, 14g fat, 6g saturated fat, 10mg cholesterol, 210mg sodium, 39g carbohydrates, 1g fiber, 10g sugar, 3g protein.