Diabetic Washington's Cherry Pie

This is cherry pie built for people watching their sugar. Sugar replacement stands in for the granulated stuff, but every other element stays true: unsweetened cherries on the bottom, a rich custard layer poured over, and a sweetened meringue crown that browns delicately in the oven.

The three-stage bake is what gives this pie its structure. Ten minutes at 450°F (230°C) sets the bottom crust and starts the custard firming up. Thirty minutes at 350°F (175°C) cooks the filling through without browning the edges too far. Then the meringue goes on top and bakes 12 to 15 more minutes for that delicate browned finish.

For the meringue, soft peaks first, then add the sugar replacement and whip to stiff. Seal the meringue all the way to the crust edges or the custard will weep out from underneath.

Kitchen Tips

• Use unsweetened canned or frozen tart cherries. Sweet cherries throw the sugar-math off.
• Drain the cherries well before they go in the crust. Excess juice means a soggy bottom.
• Sealing the meringue to the crust prevents shrinking. Gaps mean weeping and deflation.
• Cool completely before slicing. Warm custard doesn’t cut cleanly.

Variations

• Swap cherries for unsweetened blueberries or blackberries depending on season.
• Add ¼ teaspoon almond extract to the custard for an amaretto-cherry note.
• Use a graham cracker crust (sugar-free) for a different base texture.