This Sugar-free cherry pie filling recipe will have your friends shocked that this dessert is refined sugar-free, but doesn’t lose any of the delicious flavors. Made with minimal, simple ingredients and bing cherries, this is one summer dessert you won’t want to miss!
SUGAR-FREE CHERRY PIE IS THE DESSERT FOR SUMMER
Sugar-free Cherry pie is a delicious summer dessert, but it’s loaded with tons of sugar. My version swaps white sugar for coconut sugar and our main sweetener is honey.
You can use any type of cherries you want for this recipe. I also suggest mixing two different cherry varieties to really bring out the flavors.
Want another delicious breakfast cherry recipe?
I use storebought crust for this recipe, but if you are super motivated; make your own pie crust from scratch.
INGREDIENT SWAPS FOR SUGAR-FREE CHERRY PIE
First, make sure you get some good quality cherries from farmer’s market or your local grocery. We grow cherries on our farm and I always get them at their peak when they are nice and ripe.
Sugar-free cherry pie that does not use any artificial sweetener in it. Splenda is not healthy for you and it does not taste great in a homemade pie.
If you want to make this recipe a vegan cherry pie recipe, you can swap out the butter and heavy cream for coconut oil. Coconut oil will give this delicious homemade cherry pie recipe a nice, rich flavor.
HOW SWEET IS CHERRY PIE?
If you prefer you can also use maple syrup instead of honey. This is not a vegan gluten free cherry pie recipe, but making some small swaps will make this pie recipe vegan.
This is a fun cherry Halloween cocktail recipe
I’m super into baking recently and I love making pie recipes. I find a lot of pies have tons of sugar in them and with using fresh fruit, you don’t need all that sugar. Refined sugar-free cherry pie tastes exactly like the full-sugar version.
As long as you use sweet cherries, you can’t go wrong with this sugar-free fresh cherry pie filling recipe.
My version of cherry pie does not use almond extract, but if you are looking for almond flavor, go ahead and add a teaspoon.
FROZEN CHERRIES OR FRESH CHERRIES?
While you can use frozen or canned cherries for this recipe, I don’t suggest it. Cherries are at their peak right now so it makes sense to use them in this easy dessert. Plus, fresh cherries are so good! Sugar-free cherry pie tastes so much better using fresh cherries.
PRO TIPS AND TRICKS
Want to avoid runny pie? Me too. Soak the fresh cherries in lemon juice and coconut sugar for about ten minutes while you prep your pie crust. This will drain the excess juices from the cherries. This makes perfect sugar-free cherry pie. This makes the perfect sugar-free cherry pie filling.
Did you know that cherry pie is supposed to be eaten cold? This keeps the fresh cherries bursting with flavor.
If you want to try a slice cold, cool your pie to room temperature and then stash the pie in the fridge for a before slicing.
If cold pie isn’t your jam, simply allow to pe to cool before slicing or you will have runny pie.
My healthy cherry pie recipe will have your guests swooning and requesting the best ever cherry pie recipe again and again!
Pair a slice of cherry pie with a heaping scoop of vanilla ice cream or homemade whipped cream.
I’m betting you have all of these ingredients stored in your panty. Pick up some fresh cherries today and let’s get baking!
REFINED SUGAR-FREE CHERRY PIE
- 1 15 ounce package double crust ready-to-use pie crust
- 3 cups 3 cups cherries, pitted
- ¾ cup honey
- ¼ cup coconut sugar
- 1 cup lemon juice
- 3 tbsp corn starch
- 3 tbsp salted butter, cut into bits
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a baking liner.
- Pit the cherries.
- Soak the cherries in the coconut sugar and lemon juice for ten minutes to drain out the excess juices.
- Roll out half the pastry to fit a 10-inch pie plate. Place bottom crust in pie plate. Pour the cherry filling into pie shell, tap pie plate against a surface to settle filling, and dot with butter.
- Roll remaining crust into an 11-inch circle and cut into 1-inch strips using a paring knife or pastry wheel.
- Lay 5 strips of pie crust over the top of the pie. Weave remaining pastry dough strips through to form a lattice top. Fold the ends of the lattice strips under the bottom crust and crimp the crust. Brush cream over the top and sprinkle with 1 tablespoon coconut sugar.
- Bake in the preheated oven until browned and bubbling, about 1 hour 15 minutes. Cool completely before slicing. Serve with homemade whip cream or vanilla ice cream.