Sugar Free Cherry Pie With Low Carb Crust
I adore this sugar free low carb cherry pie!
Equipment
- 9'' deep dish pie pan
Ingredients
For The Pie Filling
- 4 cups fresh cherries
- 1 cup granulated monk fruit sugar
- 1/3 cup Cornstarch
- 2 Tbsp butter
- 2 tbsp orange juice
- 1/2 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1 large egg white
For The Pie Crust
- 1 cup almond flour
- 5 tbsp coconut flour
- 1/2 tsp xanthum gum
- 1/2 tsp sea salt
- 1 tsp vanilla extract
- 1/2 cup butter cold
- 1/4 cup cream cheese cold
- 1 large egg lightly beaten
- 2 tsp apple cider vinegar
Instructions
- First remove the pits and cherry stems from the fresh cherries
- Then combine them in a large mixing bowl with monk fruit sugar, cornstarch, and orange juice, use a fork to whisk and set aside
- Start making the crust by combining almond flour, coconut flour, xanthan gum, salt and vanilla to food processor and pulse until thoroughly combined
- Next add in the butter and cream cheese and blend for a few seconds until flaky
- Then add the egg and vinegar and blend until the dough starts to bind together but don’t over blend
- Turn out the dough onto plastic wrap and pat into a round.
- Set in the refrigerator for minimum 1 hour
- Roll out the crust between parchment paper then mold into your 9'' deep dish pie pan- set in the freezer for about 10 minutes for shaping purposes
- Preheat the oven to 400 degrees F
- Scoop the cherry filling into the pie crust
- Use the excess dough to cut the crust into long strips, about 1/2'' wide. Lay strips over the crust in a lattice pattern. (Use a pizza cutter, knife or pastry wheel)
- Bake the pie for 40 minutes
- At the 20 minute mark lay a foil sheet over the pie to prevent over burning
- Allow the pie to thoroughly chill before serving