Cherry Lattice Pie Diabetic
Indulge in the timeless charm of a homemade cherry lattice pie with a diabetic-friendly twist! This recipe features plump, juicy fresh cherries sweetened with a sugar substitute like erythritol, perfectly balanced with a hint of vanilla, cinnamon, and a splash of zesty lemon juice. Encased in a flaky, diabetic-friendly pie crust and topped with an elegant lattice design, this pie is as beautiful as it is delicious. The egg-washed crust bakes to a golden perfection, while the filling thickens to a luscious consistency, making every bite a delightful mix of textures and flavors. Ready in just over an hour, this guilt-free treat is perfect for family gatherings, holiday desserts, or a weekend indulgence. Serve it as is, or pair it with a dollop of unsweetened whipped cream for an extraordinary, low-sugar dessert experience!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 5 cups Fresh cherries (pitted)
- 1 cup Granulated sugar substitute (e.g., erythritol or Stevia baking blend)
- 3 tablespoons Cornstarch
- 2 tablespoons Lemon juice
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Ground cinnamon
- 2 9-inch Diabetic-friendly pie crusts (pre-made or homemade)
- 1 large Egg (for egg wash)
- 1 tablespoon Water (for egg wash)
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the pitted cherries, granulated sugar substitute, cornstarch, lemon juice, vanilla extract, and ground cinnamon. Mix well until the cherries are evenly coated and set aside.
Roll out one diabetic-friendly pie crust and gently press it into a 9-inch pie pan. Trim any excess crust hanging over the edges.
Pour the cherry filling into the prepared pie crust, spreading it evenly.
Roll out the second pie crust and cut it into even strips (about 1/2-inch wide) to create the lattice pattern.
Lay half the strips horizontally across the cherry filling, leaving space between each strip. Then, weave the remaining strips vertically to form a lattice pattern. Trim any excess dough and crimp the edges together to seal.
In a small bowl, whisk together the egg and water to make an egg wash. Lightly brush the lattice crust with the egg wash for a golden finish.
Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 40-45 minutes, or until the filling is bubbly and the crust is golden brown.
Remove the pie from the oven and let it cool for at least 2 hours before serving to allow the filling to set.
Slice and enjoy your diabetic-friendly cherry lattice pie!
Nutrition Facts
Calories |
356 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.8 g | 32% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 188 mg | 8% | |
| Total Carbohydrate | 57.7 g | 21% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 14.6 g | ||
| Protein | 10.9 g | 22% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 124 mg | 10% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 415 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
