Sugar Free Cherry Pie Recipes

SUGAR-FREE CHERRY PIE FILLING

Steps:

• Cut the cherries in half and remove the pits.
• Place the cherries, lemon zest, lemon juice, salt, almond extract, vanilla extract, and keto confectioners sweetener in a medium-sized saucepan over medium-high heat. Stir to combine.
• Continue to stir every few minutes until the cherries start to boil, reduce heat to medium-low and continue to simmer for 15-20 minutes until the cherries are broken down.
• Sprinkle in the xanthan gum and stir well to combine. Cook for 5 more minutes, stirring occasionally, and then remove from heat. Let cool. The filling will continue to thicken as it cools.
• Use as desired. This recipe makes enough for one pie. Cherry pie filling can be stored in an air-tight container in the fridge for two weeks or in the freezer for up six months.
• Need an easy crust? Preheat oven to 325 degrees. Combine almond flour with sweetener, and mix in melted butter until you get a coarse, crumb-like texture. Press mixture into the bottom of a pie pan and up the sides. Add foil around the edges of the crust to prevent browning. Bake at 325 for 15 minutes. Remove from oven, and let cool. Fill with the sugar-free cherry pie filling and enjoy an easy no-bake pie! It's delicious topped with whipped cream, too!

SUGAR FREE CHERRY PIE

Steps:

• assemble all dry ingredients for pastry dough in the bowl of your food processor. Pulse for 10 to 12 one second pulses. The fats should be perfectly cut in at this point
• At this time drizzle in the vodka as you continue to pulse. In about 10 more pulses the dough should come together enough that you can form it into 2 disks of equal size. Wrap each disk in plastic wrap and refrigerate for 30 minutes. (after 50 minutes in the 400 degree oven the alcohol will evaporate)
• While dough chills, preheat oven to 400 degrees.
• At this time mix together all the filling items and set aside to rest for 20 minutes.
• Once the dough has chilled roll out one disk and line your nine inch pie pan. pour in filling. roll out second dough and top the pie. Crimp the edges and cut several steam vents in the top
• before the pie goes in the oven be sure to wrap the edges of your pie in foil. they will get very dark if you don't. bake at 400 degrees for 50 minutes. Your oven may differ from mine so start checking it at about 35 minutes
• When it comes out of the oven it must rest for 30 minutes. if you skip this step all of your liquids will run all over. They must have time to set up before you cut it!

SUGARLESS CHERRY PIE

Steps:

• Place thawed, undrained cherries with juice concentrate, water and almond extract in a bowl and sprinkle with tapioca. Stir together and let stand for 15 minutes.
• Prepare pie crust and line a pie plate.
• Place the cherrie mixture in the pie crust.
• Place butter slices on top of the cherries if desired.
• Cover with top pie crust and flute edges.
• Sprinkle with cinnamon if desired.
• Bake at 375 degrees for 40 minutes or until crust is slightly brown and filling is bubbly.
• Enjoy!

CHERRY LATTICE PIE (DIABETIC)

Steps:

• For Crust: Combine flour and salt in medium bowl; cut in margarine with pastry blender until mixture resembles coarse crumbs.
• Mix in water, 1 tablespoon at a time, stirring lightly with fork after each addition until dough is formed.
• Wrap and refrigerate until ready to use.
• For Pie: Thaw cherries completely in strainer set in bowl; reserve 3/4 cup cherry juice.
• Mix Equal® or Splenda®, flour, cornstarch and nutmeg in small saucepan; stir in cherry juice and heat to boiling.
• Boil, stirring constantly, 1 minute.
• Remove from heat and stir in cherries; stir in food color.
• Roll half of pastry on floured surface into circle 1 inch larger than inverted 9-inch pie pan; ease pastry into pan.
• Pour cherry mixture into pastry.
• Roll remaining pastry on floured surface to 1/8-inch thickness; cut into 10 to 12 strips, 1/2 inch wide.
• Arrange pastry strips over filling and weave into lattice design.
• Trim ends of lattice strips; fold edge of lower crust over ends of lattice strips.
• Seal and flute edge.
• Bake in preheated 425ºF (220ºC) oven until pastry is browned, 35 to 40 minutes.
• Cool on wire rack.

THE BEST CHERRY PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Place bottom pie crust into a 9-inch pie pan; made pricks along the bottom with a fork.
• Bake in the preheated oven until pie crust is lightly browned, about 8 minutes. Remove crust from oven and cool for 5 minutes.
• Combine cherries, sugar, cornstarch, and almond extract together in a bowl. Pour cherry mixture into the prepared pie pan; dot with butter. Cover with top crusts, crimp the edges to seal, and cut vents into the top with a sharp knife. Place the pie on a foil-covered baking sheet.
• Bake in the preheated oven for 30 minutes. If it is browning too fast cover the pie with an aluminum foil tent. Continue baking until crust is golden brown and filling is bubbly, 10 to 20 minutes. Place on a wire rack to cool, about 15 minutes.

SUGAR FREE CHERRY CREAM PIE

Steps:

• Bake pie crust at 450 until brown.
• Pour milk into large bowl. Add instant pie filling. Beat 2 minutes with wire whisk. Add 1/2 cup Cool Whip, blending well. (Save the rest for topping)
• Pour pie filling into cooled pie crust. Top with cherry pie filling. Place in refrigerator until ready to serve.