Cherry Lattice Pie (Diabetic Friendly)

The aroma of baking pie always takes me back to my grandmother’s kitchen. I remember sitting at her wooden table, the checkered tablecloth slightly sticky from spilled sugar, watching her weave a perfect lattice crust over a bubbling cherry filling. The anticipation was almost unbearable, and the first bite, warm and sweet-tart, was pure magic. This recipe captures that same comforting feeling, but with a focus on sugar-free ingredients, making it a guilt-free indulgence for everyone to enjoy.

Recipe Overview

• Prep Time: 45 minutes
• Cook Time: 35-40 minutes
• Total Time: 1 hour 25 minutes
• Servings: 8
• Yield: 1 nine-inch pie
• Dietary Type: Diabetic Friendly

Ingredients

For the Crust:

• 2 ½ cups all-purpose flour
• ½ teaspoon salt
• 8 tablespoons cold margarine, cut into pieces
• 10-11 tablespoons ice water

For the Filling:

• 2 (16 ounce) packages no-sugar-added frozen cherries, pitted
• 1 ¾ cups Equal Spoonful artificial sweetener or 1 ¾ 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
• ¼ teaspoon ground nutmeg
• 5-7 drops red food coloring (optional, for enhanced color)

Equipment Needed

• 9-inch pie pan
• Medium bowl
• Small saucepan
• Pastry blender or food processor
• Rolling pin
• Strainer
• Fork
• Wire rack

Instructions

1. Prepare the Crust: In a medium bowl, combine the flour and salt.
2. Cut in the Margarine: Using a pastry blender or a food processor, cut in the cold margarine until the mixture resembles coarse crumbs. This step is crucial for creating a flaky crust. The colder the margarine, the better.
3. Add the Ice Water: Gradually mix in the ice water, 1 tablespoon at a time, stirring lightly with a fork after each addition. Continue until the dough begins to come together. Be careful not to overwork the dough, as this will result in a tough crust.
4. Chill the Dough: Wrap the dough in plastic wrap and refrigerate it for at least 30 minutes. This allows the gluten to relax, making it easier to roll out.
5. Thaw the Cherries: While the dough is chilling, thaw the frozen cherries completely in a strainer set over a bowl. Reserve ¾ cup of the cherry juice.
6. Prepare the Filling: In a small saucepan, mix the Equal® or Splenda®, flour, cornstarch, and nutmeg.
7. Add the Cherry Juice: Stir in the reserved cherry juice and heat the mixture to boiling over medium heat, stirring constantly.
8. Boil the Filling: Boil, stirring constantly, for 1 minute. This will thicken the filling.
9. Combine Filling Ingredients: Remove the saucepan from the heat and stir in the thawed cherries. Stir in the red food coloring, if using, to enhance the color of the filling.
10. Roll Out the Bottom Crust: On a lightly floured surface, roll out half of the pastry into a circle that is 1 inch larger than the inverted 9-inch pie pan.
11. Line the Pie Pan: Carefully ease the pastry into the pie pan.
12. Pour in the Filling: Pour the cherry mixture into the pastry-lined pie pan.
13. Roll Out the Top Crust: Roll out the remaining pastry on a floured surface to 1/8-inch thickness.
14. Cut the Lattice Strips: Cut the pastry into 10 to 12 strips, each ½ inch wide.
15. Create the Lattice Design: Arrange the pastry strips over the filling in a lattice design. Weave the strips over and under each other to create a traditional lattice pattern. There are many online tutorials available to guide you through this process.
16. Trim and Seal the Edges: Trim the ends of the lattice strips. Fold the edge of the lower crust over the ends of the lattice strips.
17. Flute the Edge: Seal and flute the edge of the crust. This will create a decorative finish and help to prevent the filling from leaking out during baking.
18. Bake the Pie: Bake in a preheated 425ºF (220ºC) oven until the pastry is browned, approximately 35 to 40 minutes. If the crust begins to brown too quickly, you can tent it with aluminum foil.
19. Cool the Pie: Cool the pie on a wire rack before serving. This will allow the filling to set properly.

Expert Tips & Tricks

• For a shinier crust, brush the lattice top with an egg wash (a beaten egg with a tablespoon of water) before baking. This will give it a beautiful golden-brown color. However, this will increase the sugar content and should be avoided for a true “sugar-free” pie.
• If your filling seems too runny after baking, you can add a tablespoon of instant tapioca to the filling mixture before baking. This will help to thicken it.
• To prevent the bottom crust from becoming soggy, blind bake it for 10-15 minutes before adding the filling. To blind bake, line the crust with parchment paper and fill it with pie weights or dried beans. This will prevent it from puffing up during baking.
• If using Equal sweetener make sure you are using the “spoonful” version. Otherwise you will be adding way too much sweetener.

Serving & Storage Suggestions

Serve the cherry lattice pie slightly warm or at room temperature. It pairs beautifully with a dollop of sugar-free whipped cream or a scoop of sugar-free vanilla ice cream.

Store leftover pie in the refrigerator, covered, for up to 3-4 days. You can also freeze the baked pie for up to 2-3 months. To freeze, wrap the pie tightly in plastic wrap and then in aluminum foil. Thaw overnight in the refrigerator before serving. To reheat, bake in a preheated 350°F (175°C) oven for 15-20 minutes, or until warmed through.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value*
Calories	354.5 kcal	N/A
Calories from Fat	107 g	30%
Total Fat	11.9 g	18%
Saturated Fat	2.1 g	10%
Cholesterol	0 mg	0%
Sodium	280.8 mg	11%
Total Carbohydrate	57.5 g	19%
Dietary Fiber	3.5 g	14%
Sugars	23.1 g	92%
Protein	5.6 g	11%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Note that these values were in the original content, but the sugar value of “23.1g” and %DV of “92%” should be considered inaccurate for a recipe labelled “Diabetic Friendly,” as it has not been adjusted for the reduced sugar content. This data is provided for informational consistency with the original source only, and should be interpreted with caution. Consult a nutritionist for precise diabetic-appropriate values.

Variations & Substitutions

• Gluten-Free Crust: Use a gluten-free all-purpose flour blend to make a gluten-free crust. You may need to add a little extra liquid to the dough to help it come together.
• Different Fruits: Substitute other sugar-free frozen fruits, such as blueberries, raspberries, or mixed berries, for the cherries.
• Spice Variations: Experiment with different spices in the filling, such as cinnamon, allspice, or ginger.
• Extracts: Add a few drops of almond extract or vanilla extract to the filling for enhanced flavor.

FAQs (Frequently Asked Questions)

Q: Can I use fresh cherries instead of frozen?
A: Yes, you can use fresh cherries. Be sure to pit them and adjust the amount of sweetener as needed, depending on the sweetness of the cherries.

Q: Can I make the crust ahead of time?
A: Absolutely! The crust can be made up to 2 days in advance and stored in the refrigerator, or up to 2 months in the freezer. Thaw overnight in the refrigerator before using.

Q: How do I prevent the crust from burning?
A: If the crust starts to brown too quickly, you can tent it with aluminum foil during the last 15-20 minutes of baking.

Q: Is it important to use ice water for the crust?
A: Yes, ice water is crucial for creating a flaky crust. The cold water helps to prevent the gluten from developing too much, resulting in a more tender crust.

Q: Can I use a different sugar substitute?
A: Yes, you can use your preferred sugar substitute, but be sure to adjust the amount according to the package directions to achieve the desired sweetness.

Final Thoughts

This Cherry Lattice Pie is a delightful way to enjoy a classic dessert while being mindful of your sugar intake. The combination of sweet-tart cherries and flaky crust is simply irresistible. Don’t be intimidated by the lattice design – it’s easier than it looks, and the result is a stunning and satisfying treat. I encourage you to try this recipe and share it with your loved ones. Whether it’s for a special occasion or a simple weeknight dessert, this pie is sure to bring a smile to everyone’s face. Enjoy!