Cherry Pie Sweetened With Splenda Recipes

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CHERRY PIE - SWEETENED WITH SPLENDA



CHERRY PIE - SWEETENED WITH SPLENDA image

Categories     Fruit     Dessert     Bake

Yield 1 pie

Number Of Ingredients 12

For the crust:
2 sticks butter (1 cup)at room temperature
2 cups flour
1/2 tsp. salt
ice water
For the filling:
4 cups pitted cherries
1 cup Splenda sweetener
1 1/2 Tbsp. flour
1/8 tsp salt
1 egg for pastry eggwash
One 9" diameter pie plate

Steps:

  • Pre-heat the oven to 425 degrees Fahrenheit. To prepare the crust: Mix the flour and salt. Fold in the butter until the mixture resembles a coarse meal, then add small amounts of ice water until the dough sticks together and pulls away from the mixing bowl or pastry board. Divide the dough in half - Roll out the first half and press into your 9" diameter pie plate. Hold on to the rest - you'll use it for the lattice crust on top. For the Pie Filling: Combine the cherries, Splenda, flour and salt in a bowl and mix thoroughly. Pour the cherry mixture into the pie shell. Roll out the remaining pie dough and cut your lattice strips. Arrange on top of the cherries witht he edges handing over the side of the pie plate. Fold the ends of the bottom crust over the lattice edges and seal/crinkle. Bake the pie for 10 minutes at 425 degrees, then reduce the heat to 350 degrees Fahrenheit and bake for an additional 30-40 minutes, or until crust is nice and golden. About ten minutes before you pull the pie out of the oven, beat the egg in a small bowl and use a pastry brush to brush the beaten egg onto the crust to give it a shine. Let it cool before serving. Serving suggestion: This pie would be good with creme fraiche as a garnish, or old-fashioned vanilla or butter pecan ice cream. that kind of defeats the purpose of making it with Splenda, but my family enjoyed it that way.

CHERRY LATTICE PIE (DIABETIC)



Cherry Lattice Pie (Diabetic) image

Make and share this Cherry Lattice Pie (Diabetic) recipe from Food.com.

Provided by Steve P.

Categories     Pie

Time 1h

Yield 1 nine inch pie, 8 serving(s)

Number Of Ingredients 10

2 (16 ounce) packages no-sugar-added frozen cherries, pitted
1 3/4 cups equal spoonful artificial sweetener or 1 3/4 cups Splenda sugar substitute (can also use 12+3/4 teaspoons Equal® for Recipes or 42 packets Equal® sweetener)
4 teaspoons all-purpose flour
4 teaspoons cornstarch
1/4 teaspoon ground nutmeg
5 -7 drops red food coloring
2 1/2 cups all-purpose flour
1/2 teaspoon salt
8 tablespoons cold margarine, cut into pieces
10 -11 tablespoons ice water

Steps:

  • For Crust: Combine flour and salt in medium bowl; cut in margarine with pastry blender until mixture resembles coarse crumbs.
  • Mix in water, 1 tablespoon at a time, stirring lightly with fork after each addition until dough is formed.
  • Wrap and refrigerate until ready to use.
  • For Pie: Thaw cherries completely in strainer set in bowl; reserve 3/4 cup cherry juice.
  • Mix Equal® or Splenda®, 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 425ºF (220ºC) oven until pastry is browned, 35 to 40 minutes.
  • Cool on wire rack.

Nutrition Facts : Calories 354.5, Fat 11.9, SaturatedFat 2.1, Sodium 280.8, Carbohydrate 57.5, Fiber 3.5, Sugar 23.1, Protein 5.6

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