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Cherry Pie

A scrumptious fruity pie that will never go out of season!

Ingredients

Filling Ingredients:

  • 5 cups sweet dark cherries, pitted (can use fresh or frozen)
  • ¾ cup Purecane™ zero- calorie Baking Sweetener
  • 2  tablespoons lemon juice (1-2 lemons)
  • ¼ teaspoon almond extract
  • ½ teaspoon salt
  • 1/3 cup tapioca starch
  • 1 tablespoon cornstarch
  • 1 tablespoon butter

Optional Sugar-Free Pie Crust Ingredients:

Egg Wash Ingredients:

  • 1 egg yolk
  • 2 teaspoons water
  • 2 teaspoons heavy cream or milk



Directions

Preheat the oven to 400 °F. Line the bottom of a baking pan with parchment paper and set aside.

 

Optional Sugar-Free Pie Crust. If using store-bought pie crust, skip this section

  1. In a medium bowl, combine all dry ingredients and stir until evenly mixed. Once mixed, chop in your very cold butter using a box grater, a pastry cutter, or a fork. You’ll want a crumbly consistency. 
  2. Using a fork or pastry cutter combine sour cream evenly into the mixture. 
  3. Use hands to combine and create a dough-like texture, form into a dough ball (quickly and firmly to avoid butter melting). If the dough is too dry add a few tablespoons of sour cream.
  4. Place dough on a lightly floured surface and begin to roll out dough using a rolling pin.
  5. Begin to press the crust into your baking dish, leaving any extra dough hanging over the sides. Cut these extra pieces off of the baking dish, and combine them into a ball. These will be used for the top of your crust. 
  6. Roll the top crust pieces flat with your rolling pin. Cut them into ¾-1 inch strips. You can use these to form a lattice pattern over the top of the pie. 
  7. Cover the pie dish with plastic wrap and refrigerate for about 30 minutes before using.

Cherry Pie:

  1.  In a large bowl, combine the pitted cherries, lemon juice, almond extract, Purecane™ zero-calorie Baking Sweetener, salt, and flour to create cherry pie filling. Mix until well combined.
  2. Spread cherry pie filling evenly into the bottom crust that has been cooled in the fridge (or in the bottom of your store-bought pie crust). Add 1 tablespoon of chopped butter around the top of the cherry pie filling. 
  3. Take additional pie crust strips and weave over cherry pie filling creating a lattice-like crust. Fold bottom crust up and over evenly with the edge of pie plate and press/pinch to seal. Can press the edges of the pie crust together with fingers or a fork.
  4. Refrigerate the pie for at least 30 minutes to an hour to make sure the top crust is completely chilled.
  5. Once pie is chilled, whisk together the egg wash ingredients in a small bowl and then brush mixture over the top pie crust for a golden-brown crust.
  6. Place pie on a parchment paper-lined baking sheet, bake for 50-60 minutes or until the crust is golden and filling is bubbly.
  7. Remove pie from oven and allow to cool before serving. Enjoy! 

Recipe Tips

You will love the taste of Purecane Baking Sweetener and how similar it browns to sugar. Here are a few tips to help you enjoy your Purecane baking experience:

  • Don’t forget to bring your butter to room temperature if you are blending butter with Purecane.
  • Purecane will take a little longer to blend with butter, but it is worth the wait.
  • If you prefer a moister baked result, consider increasing your eggs or the amount of butter you use.
  • For recipes calling for 1 cup or more of PURECANE™ Baking Sweetener, you may wish to add 1/8 teaspoon of salt for a better balanced sweetness.
Made with Purecane
Cherry Pie
Cherry Pie

A scrumptious fruity pie that will never go out of season!

Ingredients

Filling Ingredients:

  • 5 cups sweet dark cherries, pitted (can use fresh or frozen)
  • ¾ cup Purecane™ zero- calorie Baking Sweetener
  • 2  tablespoons lemon juice (1-2 lemons)
  • ¼ teaspoon almond extract
  • ½ teaspoon salt
  • 1/3 cup tapioca starch
  • 1 tablespoon cornstarch
  • 1 tablespoon butter

Optional Sugar-Free Pie Crust Ingredients:

Egg Wash Ingredients:

  • 1 egg yolk
  • 2 teaspoons water
  • 2 teaspoons heavy cream or milk



Directions

Preheat the oven to 400 °F. Line the bottom of a baking pan with parchment paper and set aside.

 

Optional Sugar-Free Pie Crust. If using store-bought pie crust, skip this section

  1. In a medium bowl, combine all dry ingredients and stir until evenly mixed. Once mixed, chop in your very cold butter using a box grater, a pastry cutter, or a fork. You’ll want a crumbly consistency. 
  2. Using a fork or pastry cutter combine sour cream evenly into the mixture. 
  3. Use hands to combine and create a dough-like texture, form into a dough ball (quickly and firmly to avoid butter melting). If the dough is too dry add a few tablespoons of sour cream.
  4. Place dough on a lightly floured surface and begin to roll out dough using a rolling pin.
  5. Begin to press the crust into your baking dish, leaving any extra dough hanging over the sides. Cut these extra pieces off of the baking dish, and combine them into a ball. These will be used for the top of your crust. 
  6. Roll the top crust pieces flat with your rolling pin. Cut them into ¾-1 inch strips. You can use these to form a lattice pattern over the top of the pie. 
  7. Cover the pie dish with plastic wrap and refrigerate for about 30 minutes before using.

Cherry Pie:

  1.  In a large bowl, combine the pitted cherries, lemon juice, almond extract, Purecane™ zero-calorie Baking Sweetener, salt, and flour to create cherry pie filling. Mix until well combined.
  2. Spread cherry pie filling evenly into the bottom crust that has been cooled in the fridge (or in the bottom of your store-bought pie crust). Add 1 tablespoon of chopped butter around the top of the cherry pie filling. 
  3. Take additional pie crust strips and weave over cherry pie filling creating a lattice-like crust. Fold bottom crust up and over evenly with the edge of pie plate and press/pinch to seal. Can press the edges of the pie crust together with fingers or a fork.
  4. Refrigerate the pie for at least 30 minutes to an hour to make sure the top crust is completely chilled.
  5. Once pie is chilled, whisk together the egg wash ingredients in a small bowl and then brush mixture over the top pie crust for a golden-brown crust.
  6. Place pie on a parchment paper-lined baking sheet, bake for 50-60 minutes or until the crust is golden and filling is bubbly.
  7. Remove pie from oven and allow to cool before serving. Enjoy! 

Photo by Dilyara Garifullina on Unsplash