Preheat oven to 425F
Prrick bottom pie crust
Drain cherries, reserve 1/2 cup of liquid
Mix in Splenda, agave, and cornstarch in heavy saucepan
Stir in liquid until smooth
Cook over medium heat, stir continuously, until mixture bubbles
Cook for 1 minute or until thick
Remove from heat, add butter and cherries.
Slice 3 or 4 vents in top crust
Cover pie with top crust
Bake at 425F for 10 minutes
Then reduce to 350F and bake for 25 to 35 minutes or until crust is golden.
Serve and enjoy.