Diabetic Cherry Pie
ready in: 1-2 hrs
recipe id: 78249
1 double crust pie pastry (9-inch size)
2 packages (16 ounce size) frozen no-sugar-added pitted cherries
12 3/4 teaspoons Equal® for recipes sugar substitute
42 packets Equal sugar substitute
1 3/4 cup Equal® spoonful sugar substitute
4 teaspoons all-purpose flour
4 teaspoons cornstarch
1/4 teaspoon ground nutmeg
6 drops red food coloring
Thaw cherries completely in strainer set in bowl; reserve 3/4 cup cherry juice. Mix sugar substitute, 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 425 degrees F oven until pastry is browned, 35 to 40 minutes. Cool on wire rack.
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