Cherry Pie Recipe
Made Without Sugar
You really can make sugar free desserts! This Cherry Pie Recipe uses unsweetened frozen cherries and liquid stevia and is one of my many sugar free dessert recipes.
4 Tablespoons of water
4 Tablespoons cornstarch or arrowroot (see ingredient substitutions)
1 teaspoon liquid stevia
1 cup water
5 cups fozen pie berries, divided
2 Tablespoons blue agave syrup (optional, see ingredient substitutions)
pie crust dough for 2 crusts (purchased crusts such as Pillsbury make it easier)
2 Tablespoons of milk
Combine 4 Tablespoons of water with 4 Tablespoons of cornstarch in a small cup and set aside. You have to stir a bit to get the two ingredients to mix together well.
Pour 1 cup of water into a large saucepan. Take the cup with the water/cornstarch/stevia mixture and stir it again and then add it to the water in the saucepan. Place the sauce pan on the stove, and while stirring constantly, cook over medium low heat for about 1 minute. Add half of the cherries, continue to stir, and cook for an additional 2 minutes. Add the rest of the frozen berries and cook until thickened, about an additional 3-4 minutes. If desired the blue agave syrup can be added for additional sweetness and depth. Cool this mixture for at least 30-45 minutes before placing into a pie crust.
When the cherry pie filling has cooled. Preheat the oven to 375'F. Place one rolled out pie crust in the bottom of a pie plate. Add the pie filling. A second pie crust can either be placed on top or cut into strips to apply a lattice pie crust, see picture. Cut off excess pie crust around the edges and crimp edges together. If a full top crust is used, use a knife to cut 3-5 small cross shaped slits in the center of the pie. Using your fingers or a delicate pastry brush, gently brush a little milk on top of the crust (this gives it a nice golden finish!)
Bake for 40 minutes or until filling is bubbling in the center and the crust is lightly brown.
This pie can be served warm but will hold it's shape better when cut if it is completely cooled and served chilled.
The stevia in this recipe replaces about 1 1/3 cups of sugar Agave syrup
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