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Berry-Berry-Cherry Lattice Topped Pie

It’s easy when you start with a box of refrigerated piecrusts. Serve warm with a scoop of frozen vanilla yogurt and you will receive rave reviews on this pie.

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  • Serves: 8
  • Prep Time: 25 Minutes
  • Cook Time: 45 Minutes
  • Total Time: 1 Hour 10 Minutes

Nutrition Information

NUTRITION FACTS

Servings Per Recipe: 8

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

Amount Per Serving
 
Calories:
350 
Calories from Fat:
150 
Total Fat:
17g 
Saturated Fat:
8g 
Cholesterol:
20mg 
Sodium:
230mg 
Total Carbs:
47g 
Dietary Fiber:
3g 
Sugars:
15g 
Protein:
3g 

DIRECTIONS

  1. Preheat oven to 375 degrees F.

  2. Unroll and fit one piecrust into a 9-inch pie plate. Set aside.

  3. Drain cherries, raspberries, and blueberries (if frozen), reserving 1 cup of the juice. Set berries and juice aside.

  4. Combine SPLENDA® Granulated Sweetener and cornstarch in a medium saucepan; gradually stir in reserved juice. Cook over medium heat, stirring constantly, until mixture begins to boil. Boil 1 minute. Stir in butter and reserved fruit. Cool slightly and spoon mixture into pie shell.

  5. Unroll remaining piecrust; roll to 1/8-inch thickness. Cut six 1 1/2-inch wide strips. Arrange strips in a lattice design over filling. Trim strips even with edges of bottom crust; fold edges under and crimp.

  6. Bake for 40 to 45 minutes or until crust is browned. Cool on a wire rack. Serve with vanilla yogurt, if desired.

INGREDIENTS

  • 1 (15 ounce) package refrigerated piecrusts
  • 1 (14.5 ounce) can pitted tart red cherries, undrained
  • 1 (12 ounce) package frozen raspberries, thawed
  • 1 cup fresh blueberries or frozen blueberries, thawed
  • 1 cup SPLENDA® No Calorie Sweetener, Granulated
  • 1/4 cup cornstarch
  • 2 tablespoons butter

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