There is nothing better than enjoying a luscious fruit pie, and one of my favorites, surprisingly enough is a good old-fashioned cherry pie. So guess what I made one recently even while being on a keto, low carb, and sugar-free diet or better yet a lifestyle change.
Although, cherries may not be one of those fruits listed as being entirely keto-friendly, its sugar is naturally derived like most other seasonal fruits. In this recipe, I added only a sugar free sweetener to keep it containing “no added sugar or sugar alcohols.”
The crust is made using nut flours—both almond and coconut, making it also gluten-free too. I chose to likewise sweeten the deal by again adding in the sweetener because I prefer sweet pie crusts. Both the crust and lattice is bit more rustic and crumblier in appearance because of the light and much finer texture of these flours than that of white processed flour crusts, but it’s still oh so good!
RECIPE
Rustic Almond and Coconut Crusted Cherry Pie
Delicious cherry pie filling on an almond and coconut pie crust with a rustic lattice top.
Ingredients
- 1 /2 to 1 pound Fresh Cherries pitted
- 2 cups Allulose Sweetener or other
- 1 tsp Vanilla Extract
- 1/4 cup Lemon Juice
- 1 tsp Cornstarch or Tapioca
For the Crust
- 3 cups Almond Flour
- 1 cup Coconut Flour
- 1/4 cup Allulose Sweetener
- 1/4 cup Swerve Light Brown Sugar
- 1/2 cup Butter cold and cubed
- 1/4 cup Spectrum Organic Shortening cold
- 1/2 tsp Salt
- 1/4 cup Cold Ice Water adding one tablespoon at a time, more if needed
Instructions
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Combine flours, sugar, salt, butter, shortening and a few tablespoons of water at a time—working by hand or using a pastry cutter until coarse crumbs form.
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Shape crumbs into a round disc shape using saran or plastic wrap. Chill dough in the refrigerator for at least one hour.
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Roll out three quarter of the dough after chilling, leaving the remaining dough for the lattice top.
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Pre bake the dough that has been placed on a lightly buttered dish at 350 degrees for 10 minutes or until lightly browned. Proceed to make the pie filling while crust is baking.
For the cherry pie filling
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In a saucepan, add the pitted (i.e. pits removed) cherries and the sweetener. Cook for 5 minutes allowing the cherries to soften.
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Whisk or stir the cornstarch into the squeezed lemon juice and add it to the cherry mixture, allowing it to continue to cook and thicken. Add in the vanilla and reduce the heat. Allow it to slowly simmer and the cherry juice to reduce down for an additional 5 to 10 minutes.
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Allow the cherry mixture to cool before adding it to the baked and cooled pie crust.
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In the meantime, roll out the leftover dough. Cut it into long vertical strips and place on the top of the cherry topped pie crust both horizontally and vertically to form a lattice design. Sprinkle the top with light brown sugar.
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Place the cherry pie in the oven and bake for 35 minutes or until the pie crust and lattice top is golden brown.
Recipe Notes
Whenever possible use organic ingredients.
