Best Diabetic Friendly Tart Cherry Pie Recipes

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!

DIABETIC FRIENDLY TART CHERRY PIE

Steps:

• 1. Drain cherries, reserving juice; set cherries aside.
• 2. In a large saucepan, combine cherry juice and dry pudding mix. Cook and stir until mixture comes to a boil and is thickened and bubbly.
• 3. Remove from the heat; stir in gelatin powder and sweetener until dissolved. Stir in cherries; transfer to pastry shell. Cool completely. Store in the refrigerator. Read more: http://www.tasteofhome.com/recipes/tart-cherry-pie#ixzz3JeewmBso

DIABETIC CHERRY PIE & WHIPPED TOPPING

Steps:

• 1. Pie: Drain cherries well, reserving 1 cup liquid.
• 2. Set cherries aside and combine 1 cup liquid and cornstarch.
• 3. Cook and stir over moderate heat until thickened and transparent and the starchy taste is gone.
• 4. Remove from heat and add splenda blend, almond extract and cherries.
• 5. Cool to room temperature.
• 6. Spread filling evenly in crust.
• 7. Let set at least 1 hour.
• 8. Topping: Combine dry milk and water.
• 9. Beat at high speed for 4 minutes.
• 10. Add lemon juice to whipped milk
• 11. Beat at high speed for 4 minutes.
• 12. Add the splenda blend while it is being beaten.
• 13. Add vanilla
• 14. refrigerate until ready to serve
• 15. Just before serving, spread whipped topping on pie.

CHERRY LATTICE PIE (DIABETIC)

Steps:

• For Crust: Combine flour and salt in medium bowl; cut in margarine with pastry blender until mixture resembles coarse crumbs.
• Mix in water, 1 tablespoon at a time, stirring lightly with fork after each addition until dough is formed.
• Wrap and refrigerate until ready to use.
• For Pie: Thaw cherries completely in strainer set in bowl; reserve 3/4 cup cherry juice.
• Mix Equal® or Splenda®, flour, cornstarch and nutmeg in small saucepan; stir in cherry juice and heat to boiling.
• Boil, stirring constantly, 1 minute.
• Remove from heat and stir in cherries; stir in food color.
• Roll half of pastry on floured surface into circle 1 inch larger than inverted 9-inch pie pan; ease pastry into pan.
• Pour cherry mixture into pastry.
• Roll remaining pastry on floured surface to 1/8-inch thickness; cut into 10 to 12 strips, 1/2 inch wide.
• Arrange pastry strips over filling and weave into lattice design.
• Trim ends of lattice strips; fold edge of lower crust over ends of lattice strips.
• Seal and flute edge.
• Bake in preheated 425ºF (220ºC) oven until pastry is browned, 35 to 40 minutes.
• Cool on wire rack.