Cherry Pie ( sugar free)

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.