SUGAR FREE CHERRY CHEESECAKE
I was in the baking aisle one day and saw a can of NO SUGAR ADDED cherry pie filling. I was elated. I took it home and come up with this cheesecake recipe. It's delicious and no one in the family knew it was sugar free.
Provided by JANE LOUISE
Categories Fruit Desserts
Time 15m
Number Of Ingredients 7
Steps:
- 1. In large bowl, mix first 4 ingredients until blended. Pour in pie shell. Layer Pie Filling on top of that. Chill for a couple hours. Serve with a dullop of cool whip.
- 2. NOTE: If you want to make your own pie filling sugar free, just take a bag of frozen unsweetened fruit. Thaw thoroughly. Put in a saucepan with 1 Cup splenda and cook until syrupy. Add 1 teaspoon of cornstarch and whisk until clear IF it needs thickened. Continue to add cornstarch if necessary but I don't think you will.
SUGARLESS CHERRY PIE
I have been working on creating a cherry pie that is sweetened only with fruit juice and I think this one is pretty good! There are no processed sugars or artificial sweeteners. It is simple and quick to make and tastes very good too! For the juice concentrate, I use Old Orchard brand.
Provided by Mommy Cooking Simple
Categories Pie
Time 1h
Yield 1 pie, 8 serving(s)
Number Of Ingredients 8
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!
Nutrition Facts : Calories 372.9, Fat 15.7, SaturatedFat 3.9, Sodium 288.5, Carbohydrate 55.3, Fiber 3.2, Sugar 29, Protein 4.2
CHERRY PIE
Bake an all-American Cherry Pie recipe from Food Network using fresh or frozen cherries and a buttery pie dough crust for a fruity summer dessert.
Provided by Food Network
Categories dessert
Time 1h30m
Yield 1 (8-inch) pie
Number Of Ingredients 7
Steps:
- Place cherries in medium saucepan and place over heat. Cover. After the cherries lose considerable juice, which may take a few minutes, remove from heat. In a small bowl, mix the sugar and cornstarch together. Pour this mixture into the hot cherries and mix well. Add the almond extract, if desired, and mix. Return the mixture to the stove and cook over low heat until thickened, stirring frequently. Remove from the heat and let cool. If the filling is too thick, add a little water, too thin, add a little more cornstarch.
- Preheat the oven to 375 degrees F.
- Use your favorite pie dough recipe. Prepare your crust. Divide in half. Roll out each piece large enough to fit into an 8 to 9-inch pan. Pour cooled cherry mixture into the crust. Dot with butter. Moisten edge of bottom crust. Place top crust on and flute the edge of the pie. Make a slit in the middle of the crust for steam to escape. Sprinkle with sugar.
- Bake for about 50 minutes. Remove from the oven and place on a rack to cool.
SUGAR-TOPPED CHERRY PIE
Sour Morello cherries are the ultimate, but sourcing them is as difficult as panning for gold these days. Just by the best cherries you can (Bing or Lambert are easier to find), and a good catapult of a pitter to pit them with, a messily satisfying and repetitive job. The crunch of a demerara sugar top and a solid scoop of whipped cream makes this the pie for me. The cornstarch is needed to thicken the weeping cherry juices and stop them from flooding the crust.
Provided by Food Network
Categories dessert
Time 2h35m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Pit the cherries, then macerate them in a large bowl with the kirsch and sugar for 1 hour or so. If using jarred cherries, strain and reserve 1/4 cup juice to mix with the cornstarch. Pour off the juice that has collected into a smaller bowl and stir in the sifted cornstarch to thicken it. Return the thickened juice to the cherries.
- Preheat the oven to 400 degrees F.
- Divide the dough into roughly 2/3 and 1/3. Roll out the larger piece for the bottom of the pie and drop it into a greased pie pan. Pour in the cherry mixture. Roll out the second piece of dough and place it over the cherries, crimping the edges together well with the tines of a fork. Brush the top with beaten egg, then sprinkle the demerara. Make a couple of slashes in the crust for the steam to escape and bake the pie for about 40 minutes or until the top has browned. Serve warm or at room temperature with clotted or whipped cream, or a la mode with homemade vanilla ice cream.
- Use approximately twice the weight of all purpose flour (preferably organic) to unsalted butter. Some recipes call for half butter, half lard.
- Sift the flour and a pinch of sea salt into a food processor, then cut the cold butter into small pieces on top of it. I process it for 20 to 30 seconds, then add ice-cold water through the top, a tablespoon at a time, 2 to 2 1/2 minutes should be enough for about 10 ounces of dough, with the machine running. If the paste is still in crumbly little bits after 1 or 2 minutes, add a tablespoon more water, but remember, the more water you use, the more the crust will shrink if you bake it blind. One solution is to use a bit of cream or egg yolk instead of water. The moment the dough has cohered into a single ball, stop, remove it, wrap it in plastic wrap and put it in the fridge for at least 30 minutes.
- If you're making pastry dough by hand, sift the flour into a large bowl with the salt, add the chopped butter, and work as briskly as you can to rub the fat into the flour. Use the tip of your fingers only, rather like running grains of hot sand through your fingers. Add the water bit by bit as above; wrap and chill the dough.
- If you're making a double crust pie, divide the dough into roughly 2/3 and 1/3. Then scatter a bit of flour on your work surface, roll your rolling pin in it, dust the palms of your hands, and start rolling. Always roll away from yourself, tuning the dough as you go, and keep the rolling pin and work surface floured to prevent sticking.
- Preheat the oven to 375 to 400 degrees F.
- Line your greased pie pan with dough. Never stretch it; it will stretch back. Try to leave at least 30 minutes for the unbaked dough to commune with the inside of your fridge. Or put it in the night before you need it.
- Tear off a piece of waxed paper a little larger than the pie pan and place it over the dough. Cover the paper with a layer of dried beans; the idea is to prevent the pastry from rising up in the oven. When the dough is nearly cooked (the timing depends on the rest of the recipe), remove the paper and beans and prick the bottom of the pie shell to let out trapped air that would otherwise bubble up. Return the tart to the oven for 5 to 10 minutes to dry the bottom. Brushing the partly baked pie shell with a light coating of beaten egg or egg white ensure a crisp finished tart.
THE BEST CHERRY PIE
This is a delicious pie filling. It's also a great recipe if you have a helper. If any juice bubbles over, it tastes really good on top of ice cream.
Provided by pomfamilycooks
Categories Desserts Pies Fruit Pie Recipes Cherry Pie Recipes
Time 1h23m
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 395.2 calories, Carbohydrate 52.7 g, Cholesterol 7.6 mg, Fat 19.6 g, Fiber 3.1 g, Protein 3.7 g, SaturatedFat 6 g, Sodium 273.8 mg, Sugar 26.6 g
SWEET WASHINGTON CHERRY PIE
This is a recipe shared with me from a friend in eastern Washington, where they have the BEST fresh sweet cherries in the U.S.
Provided by Jill
Categories Desserts Pies Fruit Pie Recipes Cherry Pie Recipes
Time 2h15m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- In a bowl, mix the cherries, cherry juice, almond extract, brown sugar, white sugar, and flour until the sugar has dissolved; allow to stand while you prepare pastry dough, about 15 minutes.
- Line a 9-inch pie dish with a pastry crust, and fill with the cherry filling; sprinkle small chunks of butter over the filling. Top with the remaining crust, and crimp the edges to seal; cut several steam vents into the top crust with a sharp paring knife.
- Bake in the preheated oven until the cherry filling is bubbling and thickened and the pie crust is browned, 35 to 40 minutes. Allow to cool before serving.
Nutrition Facts : Calories 472.3 calories, Carbohydrate 64.5 g, Cholesterol 5.1 mg, Fat 22.4 g, Fiber 3.5 g, Protein 4.8 g, SaturatedFat 6.3 g, Sodium 330.5 mg, Sugar 32 g
SUGAR FREE CHERRY PIE
If you don't tell anyone this is sugar free they will never know.
Provided by Mercy T @mercycooks
Categories Pies
Number Of Ingredients 12
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!
CHERRY PIE
Make this classic pie whilst cherries are in season. It's the perfect summer dessert served just warm with plenty of cream or ice cream
Provided by Cassie Best
Categories Dessert
Time 1h40m
Yield Serves 8-10
Number Of Ingredients 10
Steps:
- First, make the pastry. Tip the flour, 50g almonds, butter, sugar and ¼ tsp salt into a food processor. Blend until the mixture resembles breadcrumbs. Beat the egg yolks with 2 tbsp cold water, drizzle over the flour and butter mixture and blend again until the dough starts to clump together. Tip onto a work surface and knead briefly to bring everything together into a smooth dough. Divide into two pieces and shape each lump into a puck shape. Wrap and chill for 30 mins. Will keep, wrapped and chilled, for up to two days.
- Remove the stones from the cherries - either cut them in half and pop out each stone, or use a cherry stoner. Toss the cherries with the jam, sugar and cornflour until there are no floury patches.
- If the pastry has been chilled for longer than 30 mins, bring it out of the fridge 20 mins or so before rolling, as it will be very firm. Heat the oven to 200C/180C fan/gas 6. Dust a surface with a little flour, then unwrap one piece of pastry. Carefully roll it out until it's large enough to line the base and sides of a 25cm pie dish, skillet pan or cake tin. The pastry will be very delicate, if any cracks appear when rolling, squash them back together and keep going. Lift the pastry over the rolling pin and into the dish - don't worry if it breaks, just patch it up by pushing it into the corners and up the sides and closing any holes. There should be a little overhang around the edges. Sprinkle the reserved 2 tbsp almonds over the base, then spread the cherries on top to fill the pie in an even layer.
- Roll out the remaining pastry so it's large enough to cover the pie. Brush a little beaten egg white around the pastry edge. Top the pie with the pastry lid as it is (piercing a hole in the centre for the steam to escape), or make a lattice topping. To do this, cut the pastry into strips, however wide you like. Arrange half the strips in one direction over the pie, leaving a few centimetres gap between each. Weave the remaining strips under and over these in the opposite direction, creating a lattice pattern. Squash the pastry together around the edge, then trim the excess with a sharp knife.
- Crimp the edge for a neat finish, or use any pastry scraps to make shapes to run around the edge - we used a piping nozzle to cut small circles. Stick them on with a little more egg wash, then brush the whole pie with a thin layer of egg wash. Sprinkle over a little caster sugar. Bake for 55 mins-1 hr, checking the pie after 40 mins. The edges may brown more quickly than the centre, if this happens, wrap a little kitchen foil around the edge to protect it.
- Remove from the oven and leave to cool for 1 hr. If you cut it too soon, the fruit juice will be very runny and flood the pie. Best served just warm with cream or ice cream.
Nutrition Facts : Calories 523 calories, Fat 25 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 32 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium
More about "sugarless cherry pie recipes"
CHERRY CRISP | THM-E, NO SUGAR ADDED | MY MONTANA …
From mymontanakitchen.com
GLUTEN-FREE CHERRY PIE - GLUTEN-FREE PALATE
From glutenfreepalate.com
THE BEST TART CHERRY PIE YOU'LL EVER EAT | AMBITIOUS …
From ambitiouskitchen.com
LOW CARB CHERRY PIE - DIVALICIOUS RECIPES
From divaliciousrecipes.com
GLUTEN FREE CHERRY PIE RECIPE [SUGAR FREE]
From suncakemom.com
EXTRA EASY SUGAR COOKIE CHERRY PIE BARS - WE DISH IT UP
From wedishitup.com
KETO CHERRY PIE, LOW CARB, GLUTEN FREE, SUGAR FREE
From thelazykkitchen.com
HOW TO BAKE A CHERRY PIE WITH CANNED PIE FILLING
From livestrong.com
HOMEMADE CHERRY PIE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
20 BEST SUGAR-FREE PIES - INSANELY GOOD
From insanelygoodrecipes.com
SUGAR FREE CHERRY PIE SQUARES
From ladybehindthecurtain.com
LOW CARB CHERRY CHEESECAKE (+VIDEO) - THE COUNTRY …
From thecountrycook.net
THIS DELIGHTFUL LOW SUGAR CHERRY PIE WILL MAKE YOU SMILE - ADD …
From addsomeveg.com
Estimated Reading Time 4 minsTotal Time 50 mins
- Pulse flour and butter with salt in a food processor until the butter is worked into the flour but there are still small clumps. Add eggs and pulse to combine, then turn on the food processor and slowly add a splash of water at a time until the dough just starts to come together. Bring together with your hands and separate into two balls. Flatten them down into discs and wrap in foil or cling film. Chill in the fridge while you make the filling and preheat the oven to 225C/450F/gas 8.
- Mix everything together. Roll out first pastry disc into a thin rectangle large enough to fit comfortably into a lightly greased 10in/25cm casserole dish (a square baking tin or large pie dish works fine if you don’t have one). Press gently into the dish, then pour in the filling. Roll out the other pastry disc and make a lattice top (see video below in Notes*, or just roll out and make a simple double-crust pie without lattice top if you prefer). Layer onto the pie, then brush with a little milk, egg or melted butter and bake in the preheated oven for 30-40 minutes, until pastry is golden and filling is bubbling. Allow to cool completely before cutting into bars.
CHEERY CHERRY PIE RECIPE | ZERO CALORIE SWEETENER & SUGAR …
From splenda.com
Cuisine PiesTotal Time 1 hr 15 minsCategory Splenda® Original SweetenerCalories 180 per serving
- In a saucepan, combine Splenda 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, stirring constantly.
KETO CHERRY PIE {THE BEST FILLING!} - THE BIG MAN'S WORLD
From thebigmansworld.com
NO BAKE CHERRY PIE RECIPE : TASTE OF SOUTHERN
From tasteofsouthern.com
CHERRY PIE FILLING: A DELICIOUS RECIPE WITH NO REFINED …
From diynatural.com
EASY HOMEMADE CHERRY PIE - INSPIRED TASTE
From inspiredtaste.net
CHERRY PIE (VEGAN, GLUTEN-FREE, OIL-FREE, REFINED SUGAR-FREE)
From unconventionalbaker.com
QUICK AND EASY CHERRY PIE COOKIES RECIPE | CUTE MINI PIES!
From amagicalmess.com
EASY CHERRY PIE RECIPE - PILLSBURY.COM
From pillsbury.com
NEARLY SUGAR-FREE CHERRY PIE RECIPE | CDKITCHEN.COM
From cdkitchen.com
NO SUGAR ADDED CHERRY PIE FILLING - PIEPRONATION.COM
From piepronation.com
CHERRY PIE RECIPE WITH FRESH CHERRIES
From butterwithasideofbread.com
EASY HOMEMADE CHERRY PIE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
SWEET CHERRY PIE (MADE WITH FROZEN CHERRIES) - EVERYDAY PIE
From everydaypie.com
CLEAN EATING CHERRY PIE RECIPE | THE GRACIOUS PANTRY
From thegraciouspantry.com
SUGAR FREE CHERRY PIE FILLING - PIEPRONATION.COM
From piepronation.com
7 BEST SUGAR FREE CHERRY DESSERTS IDEAS | SUGAR FREE RECIPES, CHERRY ...
From pinterest.com
5-INGREDIENT LOW-CARB CHERRY PIE BARS - THE ROASTED ROOT
From theroastedroot.net
HOW TO MAKE A CHERRY PIE THAT TASTES LIKE SUMMER
From tasteofhome.com
DIABETIC CHERRY PIE RECIPE | CDKITCHEN.COM
From cdkitchen.com
12 DIABETIC-FRIENDLY PIES AND TARTS | TASTE OF HOME
From tasteofhome.com
SUGAR FREE CHERRY PIE FILLING RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
21 DELICIOUS SUGAR-FREE PIES AND BARS - PARADE
From parade.com
EASY CREAM CHEESE PIE (WITHOUT CONDENSED MILK) - GET ON MY PLATE
From getonmyplate.com
CHERRY DUMP CAKE | TABLE FOR TWO® BY JULIE CHIOU
From tablefortwoblog.com
THE BEST CHERRY PIE THERE IS - PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
CHERRY PIE FILLING {NATURALLY SWEETENED!} – WELLPLATED.COM
From wellplated.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love