Washington's Cherry Pie
Submitted by swolf41
Sugar-free cherry pie with a golden meringue topping, made diabetic-friendly with sugar substitute. Tart unsweetened cherries in a creamy custard filling make this guilt-free treat sing.
YIELD
8 servingsPREP
20 minCOOK
55 minREADY
75 minA cherry pie that doesn’t ask you to choose between managing your blood sugar and enjoying a knockout dessert.
Unsweetened cherries bring all the tart, fruity punch you need, while a creamy custard layer made with evaporated milk and egg yolks adds richness without the sugar bomb.
The billowy meringue on top browns into golden peaks that crack when you press your fork through.
This is old-school Presidents’ Day baking with a diabetic-friendly spin that the whole family can share.
Kitchen Tips
- Use well-drained cherries so the filling sets properly. Excess juice will make the bottom crust soggy.
- Egg whites whip best at room temperature. Pull them from the fridge 20 minutes before you start.
- Seal the meringue all the way to the crust edges. Any gaps let steam escape and cause weeping.
- Let the pie cool completely before slicing for clean, picture-worthy cuts.
Ingredients
Directions
Drain cherries; pour into unbaked pie shell.
Cream margarine, flour, and sugar replacement.
Add egg yolks and beat until smooth.
Add evaporated milk and vanilla extract.
Pour over cherries.
Bake at 450 degree F for 10 minutes.
Reduce heat.
Bake at 350℉ (180℃) F for 30 minutes.
Whip egg whites until soft peaks form.
Add granulated sugar replacement; whip until thick and stiff.
Top pie filling with meringue, carefully sealing edges.
Bake at 350℉ (180℃) F for 12 to 15 minutes, or until delicately brown.
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