Sugarless Cherry Pie Recipes

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SUGAR-TOPPED CHERRY PIE



Sugar-Topped Cherry Pie image

Sour Morello cherries are the ultimate, but sourcing them is as difficult as panning for gold these days. Just by the best cherries you can (Bing or Lambert are easier to find), and a good catapult of a pitter to pit them with, a messily satisfying and repetitive job. The crunch of a demerara sugar top and a solid scoop of whipped cream makes this the pie for me. The cornstarch is needed to thicken the weeping cherry juices and stop them from flooding the crust.

Provided by Food Network

Categories     dessert

Time 2h35m

Yield 6 servings

Number Of Ingredients 7

1 pound and 10 ounces sour cherries, pre-pitted weight; or 6 cups frozen or jarred
1 to 2 tablespoons kirsch
1/2 cup raw sugar
4 tablespoons cornstarch
Shortcrust pastry dough made with 2 1/2 cups all-purpose flour and 2/3 cup unsalted butter, recipe follows
Beaten egg, for glaze
1 tablespoon demerara sugar

Steps:

  • Pit the cherries, then macerate them in a large bowl with the kirsch and sugar for 1 hour or so. If using jarred cherries, strain and reserve 1/4 cup juice to mix with the cornstarch. Pour off the juice that has collected into a smaller bowl and stir in the sifted cornstarch to thicken it. Return the thickened juice to the cherries.
  • Preheat the oven to 400 degrees F.
  • Divide the dough into roughly 2/3 and 1/3. Roll out the larger piece for the bottom of the pie and drop it into a greased pie pan. Pour in the cherry mixture. Roll out the second piece of dough and place it over the cherries, crimping the edges together well with the tines of a fork. Brush the top with beaten egg, then sprinkle the demerara. Make a couple of slashes in the crust for the steam to escape and bake the pie for about 40 minutes or until the top has browned. Serve warm or at room temperature with clotted or whipped cream, or a la mode with homemade vanilla ice cream.
  • Use approximately twice the weight of all purpose flour (preferably organic) to unsalted butter. Some recipes call for half butter, half lard.
  • Sift the flour and a pinch of sea salt into a food processor, then cut the cold butter into small pieces on top of it. I process it for 20 to 30 seconds, then add ice-cold water through the top, a tablespoon at a time, 2 to 2 1/2 minutes should be enough for about 10 ounces of dough, with the machine running. If the paste is still in crumbly little bits after 1 or 2 minutes, add a tablespoon more water, but remember, the more water you use, the more the crust will shrink if you bake it blind. One solution is to use a bit of cream or egg yolk instead of water. The moment the dough has cohered into a single ball, stop, remove it, wrap it in plastic wrap and put it in the fridge for at least 30 minutes.
  • If you're making pastry dough by hand, sift the flour into a large bowl with the salt, add the chopped butter, and work as briskly as you can to rub the fat into the flour. Use the tip of your fingers only, rather like running grains of hot sand through your fingers. Add the water bit by bit as above; wrap and chill the dough.
  • If you're making a double crust pie, divide the dough into roughly 2/3 and 1/3. Then scatter a bit of flour on your work surface, roll your rolling pin in it, dust the palms of your hands, and start rolling. Always roll away from yourself, tuning the dough as you go, and keep the rolling pin and work surface floured to prevent sticking.
  • Preheat the oven to 375 to 400 degrees F.
  • Line your greased pie pan with dough. Never stretch it; it will stretch back. Try to leave at least 30 minutes for the unbaked dough to commune with the inside of your fridge. Or put it in the night before you need it.
  • Tear off a piece of waxed paper a little larger than the pie pan and place it over the dough. Cover the paper with a layer of dried beans; the idea is to prevent the pastry from rising up in the oven. When the dough is nearly cooked (the timing depends on the rest of the recipe), remove the paper and beans and prick the bottom of the pie shell to let out trapped air that would otherwise bubble up. Return the tart to the oven for 5 to 10 minutes to dry the bottom. Brushing the partly baked pie shell with a light coating of beaten egg or egg white ensure a crisp finished tart.

SWEET WASHINGTON CHERRY PIE



Sweet Washington Cherry Pie image

This is a recipe shared with me from a friend in eastern Washington, where they have the BEST fresh sweet cherries in the U.S.

Provided by Jill

Categories     Desserts     Pies     Fruit Pie Recipes     Cherry Pie Recipes

Time 2h15m

Yield 6

Number Of Ingredients 8

2 cups pitted fresh dark sweet cherries, such as Bing or Lambert
⅓ cup bottled cherry juice
¼ teaspoon almond extract
⅓ cup brown sugar
⅓ cup white sugar
¼ cup all-purpose flour
1 pastry for a double-crust 9-inch pie
1 tablespoon butter, cut into small chunks

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • In a bowl, mix the cherries, cherry juice, almond extract, brown sugar, white sugar, and flour until the sugar has dissolved; allow to stand while you prepare pastry dough, about 15 minutes.
  • Line a 9-inch pie dish with a pastry crust, and fill with the cherry filling; sprinkle small chunks of butter over the filling. Top with the remaining crust, and crimp the edges to seal; cut several steam vents into the top crust with a sharp paring knife.
  • Bake in the preheated oven until the cherry filling is bubbling and thickened and the pie crust is browned, 35 to 40 minutes. Allow to cool before serving.

Nutrition Facts : Calories 472.3 calories, Carbohydrate 64.5 g, Cholesterol 5.1 mg, Fat 22.4 g, Fiber 3.5 g, Protein 4.8 g, SaturatedFat 6.3 g, Sodium 330.5 mg, Sugar 32 g

EASY CHERRY PIE (FROZEN CHERRIES/EXTREME LOW FAT)



Easy Cherry Pie (Frozen Cherries/Extreme Low Fat) image

This is a pie that can be made all year long as it is made with frozen cherries, the filling is fat free so enjoy a few pieces without guilt! make certain to measure the full amounts of each cornstarch and tapioca :)

Provided by Kittencalrecipezazz

Categories     Pie

Time 1h19m

Yield 8 serving(s)

Number Of Ingredients 9

double crust pie crust (to fit an 8-inch pie pan, see my Kittencal's No-Fail Buttery Flaky Pie Pastry/Crust or use your own favorite pastry recipe)
1 (12 ounce) bag frozen unsweetened cherries (thawed and very well drained)
3/4 cup sugar
1 tablespoon cornstarch, plus
1 1/2 teaspoons cornstarch
1 tablespoon quick-cooking tapioca, plus
2 teaspoons quick-cooking tapioca
1 teaspoon half-and-half cream
2 -3 teaspoons sugar

Steps:

  • Set oven to 425 degrees.
  • Prepare a glass 8-inch pie plate.
  • Roll out one pastry into about a 9-1/2-inch circle.
  • Gently fit into bottom of the pie plate.
  • In a bowl combine the well-drained cherries, 3/4 cup sugar, cornstarch and tapioca; toss gently to combine.
  • Spoon the cherry mixture into the pie crust.
  • Top with remaining pastry.
  • Press edges of bottom and top pastry together, then trim and flute.
  • Cut a couple of steam vents in the top pastry.
  • Brush the top of the crust with half and half cream, then sprinkle with 2-3 teaspoons sugar.
  • Place the pie on a baking sheet to catch spills.
  • Bake at 425 degrees for 10 minutes.
  • Reduce heat to 375 degrees, continue to bake for about 45-50 minutes longer or until crust is golden and the pie is bubbly (cover edges with foil if necessary to prevent browning).
  • Cool pie on a rack, before slicing.

Nutrition Facts : Calories 116.7, Fat 0.3, SaturatedFat 0.1, Cholesterol 0.2, Sodium 18.9, Carbohydrate 29.4, Fiber 0.7, Sugar 26.1, Protein 0.4

THE BEST CHERRY PIE



The Best Cherry Pie image

This is a delicious pie filling. It's also a great recipe if you have a helper. If any juice bubbles over, it tastes really good on top of ice cream.

Provided by pomfamilycooks

Categories     Desserts     Pies     Fruit Pie Recipes     Cherry Pie Recipes

Time 1h23m

Yield 8

Number Of Ingredients 6

1 (15 ounce) package double crust ready-to-use pie crust
3 cups cherries, pitted
¾ cup white sugar
3 tablespoons cornstarch
¼ teaspoon almond extract
2 tablespoons salted butter, cut into bits

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.

Nutrition Facts : Calories 395.2 calories, Carbohydrate 52.7 g, Cholesterol 7.6 mg, Fat 19.6 g, Fiber 3.1 g, Protein 3.7 g, SaturatedFat 6 g, Sodium 273.8 mg, Sugar 26.6 g

SUGARLESS CHERRY PIE



Sugarless Cherry Pie image

I have been working on creating a cherry pie that is sweetened only with fruit juice and I think this one is pretty good! There are no processed sugars or artificial sweeteners. It is simple and quick to make and tastes very good too! For the juice concentrate, I use Old Orchard brand.

Provided by Mommy Cooking Simple

Categories     Pie

Time 1h

Yield 1 pie, 8 serving(s)

Number Of Ingredients 8

1 double crust pie crust (I use whole wheat)
2 (1 lb) bags frozen dark sweet cherries, unsweetened, thawed
1/4 cup quick-cooking tapioca
1/2 cup frozen apple cherry juice concentrate, 100% juice
1/2 cup water
1 teaspoon almond extract
3 tablespoons butter (optional)
cinnamon (optional)

Steps:

  • Place thawed, undrained cherries with juice concentrate, water and almond extract in a bowl and sprinkle with tapioca. Stir together and let stand for 15 minutes.
  • Prepare pie crust and line a pie plate.
  • Place the cherrie mixture in the pie crust.
  • Place butter slices on top of the cherries if desired.
  • Cover with top pie crust and flute edges.
  • Sprinkle with cinnamon if desired.
  • Bake at 375 degrees for 40 minutes or until crust is slightly brown and filling is bubbly.
  • Enjoy!

Nutrition Facts : Calories 372.9, Fat 15.7, SaturatedFat 3.9, Sodium 288.5, Carbohydrate 55.3, Fiber 3.2, Sugar 29, Protein 4.2

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