REFINED SUGAR-FREE CHERRY PIE
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!
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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
Instructions
- 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, 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.
- 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.
Nutrition
Serving: 1sliceCalories: 269kcalCarbohydrates: 58gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 15mgSodium: 66mgPotassium: 219mgFiber: 2gSugar: 49gVitamin A: 222IUVitamin C: 21mgCalcium: 16mgIron: 1mg
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