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!
115 ouncepackage double crust ready-to-use pie crust
3cups3 cups cherries, pitted
¾cup honey
¼cup coconut sugar
1cup lemon juice
3tablespooncorn starch
3tbsp 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.