By Fitty Foodlicious


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!

What You'll Need Sugar-Free Cherry Pie 

Equipment:  Cherry Pitter Ingredients:  – 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 tablespoon corn starch – 3 tbsp salted butter, cut into bits – Heavy Cream For Egg Wash

STEP 1:  – Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a baking liner.

Step 2:

– Pit the cherries.

Step 3:

– Soak the cherries in the coconut sugar, lemon juice, and cornstarch for ten minutes to drain out the excess juices. – Drain the excess juice and add the honey. Stir until well coated and no dry lumps remain, 3 to 4 minutes.

Step 4:

– 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.

Step 5:  – Roll remaining crust into an 11-inch circle and cut into 1-inch strips using a paring knife or pastry wheel.

Step 6:

– 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.

Step 7:

– Brush cream over the top and sprinkle with 1 tablespoon coconut sugar.

Step 8:

– 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.

You're Going To LOVE Refined Sugar-Free Cherry Pie!