Servings: Makes 8 Slices
GREEN:6 SmartPoints if you use the sugar free canned cherry pie filling or 5 SmartPoints per slice if you use fresh cherries
BLUE: 6 SmartPoints if you use the sugar free canned cherry pie filling or 5 SmartPoints per slice if you use fresh cherries
PURPLE: 6 SmartPoints if you use the sugar free canned cherry pie filling or 5 SmartPoints per slice if you use fresh cherries
The key to making this Skinny Cherry Pie a lighter alternative, is using a light butter as a substitute for regular butter. The brand I love to bake and cook with is Land O Lakes light butter made with canola oil. It is 2 points per 1 Tbsp which is lower than most light butters. You can use a different brand of light butter if you prefer however- in order for the crust to turn out-it is important to use butter not margarine and ensure the light butter is very cold when adding it to the flour.
When making a pie crust the goal is to use just enough water to create a flour/water mix that will hold its shape-according to food science the water in a pie crust reates the steam that lifts the pastry and creates flakes. Too little liquid and the dough wont hold together, but add too much and youll end up with a rock-hard crust.
Also, adding ice cold water helps the fat remain cold and solid and the colder the fat when you put the pie into the oven, the greater the chance for a flakier crust.
How Do I Make This Skinny Cherry Pie
Preheat oven to 400 degrees. Spray a 9-inch pie dish with non stick cooking spray. Set aside.
Combine flour, sugar substitute, and salt in a large mixing bowl.
Cut in butter with pastry blender or fork until mixture creates coarse crumbs.
Stir in ice cold water with fork until flour is moist.
Using your hands, work the dough into forming a large ball. . Do your best to not over-work the dough. Once the dough ball has been formed divide it in half making two smaller dough balls.
Gently flatten each dough ball half. Cover and wrap dough balls in plastic wrap refrigerate for 5 minutes. Remove one dough ball from fridge.
To roll dough lay a damp cloth onto a hard, flat countertop. Place a large piece of parchment paper over it. I learned that using a damp cloth will keep the parchment paper from sliding around.
Dust a pastry rolling pin with a little flour. Start rolling the dough from the center of the crust until you create a 9-inch circle.
Take the edges of the parchment paper pick up the dough along with the parchment paper and gently flip the crust into the pie dish.
Press firmly against bottom and sides of prepared pie dish. Crimp the edges all around.
Fill the pie crust with the no sugar added cherry pie filling or the cherry filling.
Roll out the remaining dough into a 12-inch round using the same method as before.
Drape it over the filling.
Fold the overhang under the bottom crust, pressing the edge to seal it, and crimp the edge.
Can I Tempt You With Another Low Carb Dessert
- Preheat the oven to 180C/375F degrees.
- Lightly butter a pie dish.
- Remove the pastry from the fridge and cut into half.
- Place one half on a sheet of parchment paper and cover it with another layer of parchment paper.
- Roll out gently into a circle slightly larger than the pie dish.
- Remove the top layer of parchment paper, then using a hand under the bottom parchment paper place the pastry into the pie dish. If it breaks or cracks, repair it with your hands.
- Spoon the cherry filling into the pie dish.
- Take the second half of the dough and either repeat the rolling as above for a complete lid or roll out and cut into strips to make a lattice lid.
- Bake for 40 minutes until the top of the pie is lightly golden and firm.
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How To Make Cherry Pie
- Ø10″ / Ø26cm Baking tray
Ingredient Info And Substitution Suggestions
CRUST If you have a tried and true homemade pie crust recipe youd like to use, go for it! We opted for premade pie crust for ease of use and less prep work.
CHERRIES You can substitute the dark sweet cherries with Rainier cherries for a bit more sourness in the pie. You can also use frozen cherries in place of fresh if thats what you have on hand they work just as well!
ADDITIONS If youd like to exclude the alcohol you can easily substitute the bourbon for a bourbon extract or swap it out entirely for cranberry juice or cranberry cherry juice. Adding the cornstarch helps thicken the Cherry filling so it does not get too liquidy upon baking. Adding the butter also helps with preventing the filling from getting to liquidy and not bubbling out over the edges.
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Sugar Free Cherry Pie
This week Im taking you down the pie road so you can create this amazing Sugar free Cherry Pie! Trust me, its so worth having this recipe in your life. Im also going to run you through some basic crust techniques so never need to reach for the store bought kind again.
This Sugar free Cherry Pie is packed full of sweet plump cherries, which has been baked in a crispy, flakey, outrageously good pie crust. Serve it warm with coconut whip or your favourite ice cream in winter OR slice it up cold from the fridge with a generous scoop of ice cream in summer. So what Im saying is this pie can be enjoyed all year round. Win!
Ive used frozen cherries for the filling. You can use both fresh or frozen for this recipe, however with the frozen it is very important to thaw your cherries completely and drain them of their juices before starting. Otherwise you will end up with a soggy crust and a very wet pie.
This Sugar free Cherry Pie recipe does make enough dough for both a bottom and top layer so if you only need a bottom layer, half this crust recipe.
- 2 cups and 1 tablespoon all purpose plain flour
- 1 teaspoon salt
- cup cold Coconut Oil, cubed
- cup and 2 tablespoons cold vegan butter, cubed
- ½ cup cold water
- 1kg frozen cherries, thawed and drained
- cup Natvia
- 2½ tablespoons arrowroot powder
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
The Best Cherry Jello
Prep Time: Additional Time: Total Time:
The best Cherry Jello ever, made with cherry pie filling and Sprite for a rich, creamy texture.
- 1 can cherry pie filling
- 1 tub whipped cream
Can be doubled and put in 9×13 pan.
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Gluten Free Cherry Pie Filling Recipe
Day 93: Cherry season is upon us and Ive been gobbling them up just as theyve been gobbling up my money. Gosh, those little wonders are expensive! I cant help myself though, despite some of the outrageous prices and reminding myself over and over that I wont buy any the next time Im out I still usually end up with a bag. Theres a lady who sells them on the side of the road and they are so wonderfully sweet and delicious.
This of course fills me with the desire to make cherry desserts .
Weve been mostly preservative and processed food free for the past 2 years or so. However I still let the kids have junky cereal for breakfast . About a month ago I decided Id had enough and I got rid of the cereal and started making breakfast for the family. And a miraculous thing happened: my son stopped sobbing through his writing assignments and my daughter stopped having crazy tantrums. One day I let them have Trix for breakfast and blam! we were back to tantrums and mood swings.
Back to the cherries: weve been craving cherry pie, black forest cake, and cherry oatmeal. Not only do I detest using anything from a can anyways but I also noticed that there are food dyes in canned cherry pie filling which gave me an added excuse not to use it.
Making your own is really quite easy. The hardest part is pitting the cherries if you dont have a device that does it for you and really its not hard so much as time consuming and mind numbingly boring.
How To Make Sugar Free Cherry Pie
- 1assemble 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
- 2At 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.
- 3While dough chills, preheat oven to 400 degrees.
- 4At this time mix together all the filling items and set aside to rest for 20 minutes.
- 5Once 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
- 6before 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
- 7When 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!
- Last Step: Don’t forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don’t forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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Tips To Make The Best Pie
- You can prepare the pie crust up to 5 days in advance. This will actually help the dough become even more sturdy and less risk of it breaking in the baking dish.
- Covering the edges of the crust with tin foil will ensure it doesnt burn or become too brown. Almond flour is quite fragile and tends to burn easily.
- If you dont mind the extra carbs, you can omit the cranberries and just use cherries.
- For the ultimate dessert, serve this pie with some ice cream or whipped cream.
This Easy Dessert Is Gluten Free And Low Carb
The recipe for gluten free pie crust is simple to make. Start making the crust by combining almond flour, coconut flour, xanthan gum, salt and vanilla to food processor and pulse until thoroughly combined
Next add in the butter and cream cheese and blend for a few seconds until flaky. Then add the egg and vinegar and blend until the dough starts to bind together but donât over blend. Turn out the dough onto plastic wrap and pat into a round. Set it in the refrigerator for minimum 1 hour. Itâs the best low carb crust for this sugar free cherry pie.
Roll out the recipe for gluten free pie crust dough between parchment paper then mold into your 9â deep dish pie pan- set in the freezer for about 10 minutes for shaping purposes. Preheat the oven to 400 degrees F. See the full sugar free cherry pie recipe below!
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How To Make Cherry Filling
If youve stuck with me this far, then Im sure youre ready to just get to the good part. Making the cherry filling! It could not be simpler.
All you have to do is combine your pitted cherries, water , and sugar in a saucepan over medium-high heat. Bring them babies to a simmer.
Reduce your heat to medium and combine that ClearGel with the second measurement of cold water, lemon zest, and juice. Mix it up to make a slurry. You cant just add cornstarch straight to hot liquid or youll get lumps. Dissolving it in cold water first and then adding it to hot liquid ensures a silky smooth filling.
Pour the cornstarch slurry into the hot cherries and stir for 1-2 minutes until the mixture thickens. It will thicken even more when its cool so dont worry if it doesnt look thick enough.
This cherry filling is freaking delicious. Im not gonna lie! It can be used for so many things! Cheesecake, cherry pie, hand pies, ice cream topping, cake filling, waffles, pastries, cobbler do I need to go on?
You can also freeze or can cherry filling if you buy a whole bunch of cherries at the farmers market and then panic because now you have 20 pounds of cherries that you cant explain. *cough*
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How Do You Make A Keto Cherry Pie
Start by preparing the pie crust. The amount of crust will likely be greater than what will be needed, but its better to have extra than not have enough. In a blender or food processor, add your almond flour, coconut flour, sweetener, baking powder, salt, and xanthan gum and blend until combined. Add the vinegar and cold butter and blend until just combined. Fold through the egg until just combined.
Next, use your hands to form a uniform dough. Divide the dough into two portions, ensuring one is larger than the other. Flatten both balls into thick disks. Wrap plastic or saran wrap around each one and freezer for half an hour. After half an hour, take the larger disk of dough out of the refrigerator. Place a large sheet of parchment paper onto a flat surface. Place the disk of dough on top of it, followed by another large sheet of parchment paper. Roll out the dough until it forms a circular shape, around 11-12 inches in width . Refrigerate the dough again for another 30 minutes, to help it firm up more.
Now, transfer the flattened dough into a greased 9-inch pie dish and press down into it. Smooth out the edges of the crust and fill in any pieces that may have fallen off. Cover the edge of the crust with tin foil to avoid it from burning. Place the crust into a preheated oven and pre-bake at 180C/350F for 10 minutes. Remove the crust from the oven.
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