Best Sugar Free Cherry Pie Recipes

SUGAR FREE CHERRY CREAM PIE

Sugar Free Cherry Cream Pie image

Provided by My Food and Family

Categories Recipes

Number Of Ingredients 5

Ingredients

1 units pie crust
2 cups milk
1 boxes vanilla
1 boxes whip
1 cans cherry pie filling

Steps:

Bake pie crust at 450 until brown.
Pour milk into large bowl. Add instant pie filling. Beat 2 minutes with wire whisk. Add 1/2 cup Cool Whip, blending well. (Save the rest for topping)
Pour pie filling into cooled pie crust. Top with cherry pie filling. Place in refrigerator until ready to serve.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

SUGAR FREE CHERRY PIE

Sugar Free Cherry Pie image

If you don't tell anyone this is sugar free they will never know.

Provided by Mercy T @mercycooks

Categories Pies

Number Of Ingredients 12

Ingredients

PIE DOUGH (DOUBLE CRUST)
3 cup(s) all pupose flour
1 1/2 stick(s) frozen butter, diced
1/4 cup(s) frozen crisco
1 teaspoon(s) salt
1/2 to 2/3 cup(s) vodka, very cold
FILLING
6 cup(s) cherries, fresh, frozen or canned
1/4 cup(s) minute tapioca
1 1/4 cup(s) splenda
1/2 teaspoon(s) salt
1 teaspoon(s) almond extract

Steps:

assemble 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
At 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. (after 50 minutes in the 400 degree oven the alcohol will evaporate)
While dough chills, preheat oven to 400 degrees.
At this time mix together all the filling items and set aside to rest for 20 minutes.
Once 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
before 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
When 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!