Best Cherry Pie Sweetened With Splenda Recipes

CHEERY CHERRY PIE

Steps:

• CRUST.
• Mix ice water and vinegar in a cup.
• Place 1/2 cup of flour in bowl and grandually add water & vinegar mixture; mixing well with a wire whisk.
• In another bowl, combine remaining flour and Splenda; add shortening and mix with pastry cutter or two knives until mixture is crumbly (but still binding together).
• Divide dough in half and gently pat each half into a circle on a floured work surface.
• Cover each circle with plastic wrap and place in refrigerator for 30 minutes.
• FILLING.
• Drain the reserved cherry liquid through sieve into a medium saucepan.
• Mix cornstarch and Splenda together in a small bowl and gradually pour into saucepan, stirring well.
• Add almond extract and lemon juice and cook over medium heat, stirring constantly.
• Simmer 3-4 minutes to thicken sauce and remove from heat.
• Add 3-4 drops of food coloring (if desired).
• Put cherries in a medium bowl and pour liquid on top, gently folding with spatula or wooden spoon (careful not to crush cherries) then set aside.
• Turn oven on to 375 degrees and spray a 9" pie pan with non-stick cooking spray and set aside.
• Roll out 1 circle of dough on a floured surface to 11" in diameter.
• Place in prepared pie pan.
• Place filling in the crust.
• Roll out the other circle of dough to 10" in diameter and place on top of filling.
• Crimp and seal edges with fingertips or a fork.
• Prick the top of crust to allow steam to escape.
• Brush crust with milk for golden browning.
• Bake for 50-60 minutes or until filling bubbles and crust is golden.
• Cool for 1 hour before serving.

SUGAR-FREE CHERRY PIE FILLING

Steps:

• Cut the cherries in half and remove the pits.
• Place the cherries, lemon zest, lemon juice, salt, almond extract, vanilla extract, and keto confectioners sweetener in a medium-sized saucepan over medium-high heat. Stir to combine.
• Continue to stir every few minutes until the cherries start to boil, reduce heat to medium-low and continue to simmer for 15-20 minutes until the cherries are broken down.
• Sprinkle in the xanthan gum and stir well to combine. Cook for 5 more minutes, stirring occasionally, and then remove from heat. Let cool. The filling will continue to thicken as it cools.
• Use as desired. This recipe makes enough for one pie. Cherry pie filling can be stored in an air-tight container in the fridge for two weeks or in the freezer for up six months.
• Need an easy crust? Preheat oven to 325 degrees. Combine almond flour with sweetener, and mix in melted butter until you get a coarse, crumb-like texture. Press mixture into the bottom of a pie pan and up the sides. Add foil around the edges of the crust to prevent browning. Bake at 325 for 15 minutes. Remove from oven, and let cool. Fill with the sugar-free cherry pie filling and enjoy an easy no-bake pie! It's delicious topped with whipped cream, too!

THE BEST CHERRY PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Place bottom pie crust into a 9-inch pie pan; made pricks along the bottom with a fork.
• Bake in the preheated oven until pie crust is lightly browned, about 8 minutes. Remove crust from oven and cool for 5 minutes.
• Combine cherries, sugar, cornstarch, and almond extract together in a bowl. Pour cherry mixture into the prepared pie pan; dot with butter. Cover with top crusts, crimp the edges to seal, and cut vents into the top with a sharp knife. Place the pie on a foil-covered baking sheet.
• Bake in the preheated oven for 30 minutes. If it is browning too fast cover the pie with an aluminum foil tent. Continue baking until crust is golden brown and filling is bubbly, 10 to 20 minutes. Place on a wire rack to cool, about 15 minutes.