Preparation:
Drain cherries; pout into unbaked pie shell. Cream margarine, flour, and sugar replacement. Add egg yolks and beat until smooth. Add evaporated milk and vanilla extract. Pour over cherries. Bake at 450F for 10 minutes. Reduce heat. Bake at 350F for 30 minutes. Whip egg whites until soft peaks form. Add granulated sugar replacement; whip until thick and stiff. Top pie filling with meringue, carefully sealing edges. Bake at 350F for 12-15 minutes, or until delicately brown. |
