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Cheery Cherry Pie

"Can a cherry pie this easy and good possibly be made without sugar? Yes it can!!!"
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1 h 10 m servings 289 cals
Original recipe yields 8 servings (1 (9-inch) pie)

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F.
  2. Unfold 1 piecrust; press out fold lines. Fit piecrust into a 9-inch pie plate according to package directions.
  3. Drain cherries, reserving 1 cup juice; set fruit aside.
  4. Combine SPLENDA(R) Granulated Sweetener and cornstarch in a medium saucepan; gradually stir reserved juice into SPLENDA(R) Granulated Sweetener mixture. Cook over medium heat, stirring constantly, until mixture begins to boil. Boil 1 minute, stirring constantly. Remove from heat; stir in lemon juice, almond extract and food coloring, if desired. Fold in reserved cherries; cool slightly. Spoon mixture into pastry shell.
  5. Unfold remaining piecrust; 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 to 50 minutes or until crust is golden. Cover edges with aluminum foil to prevent over browning, if necessary. Cool on a wire rack one hour before serving.


  • Note
  • Serving Size: 1 slice (1/8 of pie)

Nutrition Facts

Per Serving: 289 calories; 13.9 g fat; 38.5 g carbohydrates; 2.8 g protein; 10 mg cholesterol; 205 mg sodium. Full nutrition


Read all reviews 5
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This was a good recipe to satisfy a cherry pie craving. It has a good balance between the super tart cherries and sweet "goo". Next time I will reduce the amount of cornstarch used. It was rathe...

Excellent! Will try again with a homemade crust!

Just a little too sweet for me but a huge hit with my husband.

Very good cherry pie that does not include sugar. My family loved it on Thanksgiving.

This recipe is so easy to make, and it tasted light and delicious. My husband loved it, I'll definitely make it again.