Cherry Pie Recipe – Sugar-Free and Oh So Good!!

It’s my third month into a Sugar-Free cleanse – that means 3 more months to go!! Woo HOO!! This halfway mark deserves a treat! And what better, tastier treat than a cherry pie, homemade with all the goodness of my pantry! It will make the house smell amazing, and I’ll have a guilt free treat perfect for summer!!

Join me in making this sugar-free pie and usher in a new level of healthy deserts for yourself, your family and your friends!! Share this recipe and post your comments, alterations or tips you have below!!

3 cups whole wheat pastry flour
2 sticks cold, unsalted butter
1 tablespoon sea salt
5 tablespoons maple syrup
4-6 tablespoons cold water

1 lb Rainier cherries, or sour cherries of any kind, sliced in half and pitted (the deep red ones are the tastiest, make sure you wash them well with fruit and veggie wash before pitting them – un-organic fruit gets a heavy does of pesticides year round that you don’t want to partake of!)
2 tsp Lemon Juice
1 tbsp honey
1 1/2 tbsp flour

Extra honey on hand



Preheat oven for 425F.

Make crust the exact same way as you would my apple pie. (Refer to instructions here) Place dough in fridge for 30 min while you wash, pit, and mix up the cherries with flour, lemon juice and honey. Let the chery mixture stand for at least 5 min before using in the pie.

Take out the dough and roll half of it using a floured rolling pin into a large circle, pace gently on pie shell. Scoop out cherry mixture and place it all in the center, dribbling 1-2tbsp more honey in between handful of cherries. You should have used 3 tbsp honey by the time the mixture is in the pie. Any more might make the pie too sweet as honey has a powerful taste. Add 2 tbsp of butter (or coconut oil) cut up into tiny cubes over the top of the cherry pie filling.

Roll out the remaining dough into a circle and cut into thin ribbons with which to make a lattice for the pie. Braid lattice over the pie and seal the ends with any extra remaining dough. Brush egg white over the dough, or if you are vegan, brush coconut oil over the dough.

Bake for 40 min, checking the pie as early as 20 min in to ensure your oven is not cooking it too fast and the crust is burning too quickly. Lower heat if your oven is too intense and cook for a little longer, trying to reach at least 30-35min.








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