A Skinny Cherry Pie recipe that is a skinny version to the classic All-Amercian Cherry Pie. This recipe works great with fresh or canned cherries-a perfect year round dessert!

Servings: Makes 8 slices

GREEN:6 SmartPoints if you use the sugar free canned cherry pie filling or 5 SmartPoints per slice if you use fresh cherries

BLUE: 6 SmartPoints if you use the sugar free canned cherry pie filling or 5 SmartPoints per slice if you use fresh cherries

PURPLE: 6 SmartPoints if you use the sugar free canned cherry pie filling or 5 SmartPoints per slice if you use fresh cherries

The key to making this Skinny Cherry Pie a lighter alternative, is using a light butter as a substitute for regular butter. The brand I love to bake and cook with is Land O’ Lakes light butter made with canola oil. It is 2 points per 1 Tbsp; which is lower than most light butters. You can use a different brand of light butter if you prefer however-  in order for the crust to turn out-it is important to use butter not margarine and ensure the light butter is very cold when adding it to the flour. 

When making a pie crust the goal is to use just enough water to create a flour/water mix that will hold its shape-according to food science the water in a pie crust reates the steam that lifts the pastry and creates flakes. Too little liquid and the dough won’t hold together, but add too much and you’ll end up with a rock-hard crust.

Also, adding ice cold water helps the fat remain cold and solid; and the colder the fat when you put the pie into the oven, the greater the chance for a flakier crust. 

For this Skinny Cherry Pie you can use the canned no sugar added cherry pie filling or fresh/frozen but thawed cherries.

( See the note section if using fresh or frozen cherries.)

How do I make this Skinny Cherry Pie?

Preheat oven to 400 degrees. Spray a 9-inch pie dish with non stick cooking spray. Set aside.

Combine flour, sugar substitute, and salt in a large mixing bowl.

Cut in butter with pastry blender or fork until mixture creates coarse crumbs.

Stir in ice cold water with fork until flour is moist. 

Using your hands, work the dough into forming a large ball. (The dough should not be sticky). Do your best to not over-work the dough. Once the dough ball has been formed; divide it in half; making two smaller dough balls.

Gently flatten each dough ball half. Cover and wrap dough balls in plastic wrap; refrigerate for 5 minutes. Remove one dough ball from fridge.

To roll dough; lay a damp cloth onto a hard, flat countertop. Place a large piece of parchment paper over it. I learned that using a damp cloth will keep the parchment paper from sliding around.

Dust a pastry rolling pin with a little flour. Start rolling the dough from the center of the crust until you create a 9-inch circle. 

Take the edges of the parchment paper pick up the dough along with the parchment paper and gently flip the crust into the pie dish. 

Press firmly against bottom and sides of prepared pie dish. Crimp the edges all around.

Fill the pie crust with the no sugar added cherry pie filling or the cherry filling.

Roll out the remaining dough into a 12-inch round using the same method as before.

Drape it over the filling.

 Fold the overhang under the bottom crust, pressing the edge to seal it, and crimp the edge.

Using a basting brush, brush the egg wash over over pie crust. ( 1 egg beaten with 1 Tbsp water)

Cut slits in the the middle of the crust with a sharp knife to allow steam to exit.

Place the pie in the middle rack of the oven.

Bake for 25 minutes then reduce the temperature to 350 degrees.

Bake the pie for another 25-30 minutes or until the crust is golden brown. 

Remove from oven and allow to cool for 10-15 minutes on the counter before serving. 

Makes 8 slices

Ingredients: 

• 1 (20 oz.) No Sugar Added Cherry Pie Filling
• 1 3/4 cups all-purpose flour (I use Gold Medal)
• 1/4 tsp salt
• 1 Tbsp white granulated sugar substitute (I use Lakanto Classic Monkfruit)
• 8 Tbsp Land o’ Lakes light butter with canola oil
• 4 Tbsp ice cold water
• 1 egg with 1 Tbsp water (you will have leftovers)

Directions:

1. Preheat oven to 400 degrees. Spray a 9-inch pie dish with non stick cooking spray. Set aside.
2. Combine flour, sugar substitute, and salt in a large mixing bowl. Cut in butter with pastry blender or fork until mixture creates coarse crumbs. Stir in ice cold water with fork until flour is moist. 
3. Using your hands, work the dough into forming a large ball. (The dough should not be sticky)  Just do your best to not over-work the dough. Once the dough ball has been formed; divide it in half; making two smaller dough balls.
4. Gently flatten each dough ball half. Cover and wrap dough balls in plastic wrap; refrigerate for 5 minutes.
5. Remove one dough ball from fridge.
6. To roll dough; lay a damp cloth onto a hard, flat countertop. Place a large piece of parchment paper over it. I learned that using a damp cloth will keep the parchment paper from sliding around.
7. Dust a pastry rolling pin with a little flour. Start rolling the dough from the center of the crust until you create a 9-inch circle. Take the edges of the parchment paper pick up the dough along with the parchment paper and gently flip the crust into the pie dish, pressing firmly against bottom and sides. 
8. Crimp the edges all around.
9. Fill the pie crust with the no sugar added cherry pie filling or the cherry filling. 
10. Roll out the remaining dough into a 12-inch round using the same method as before. Drape it over the filling.
11. Fold the overhang under the bottom crust, pressing the edge to seal it, and crimp the edge.
12. Using a basting brush, brush the egg wash over over pie crust. ( 1 egg beaten with 1 Tbsp water)
13. Cut slits in the the middle of the crust with a sharp knife to allow steam to exit.
14. Place the pie in the middle rack of the oven.
15. Bake for 25 minutes then reduce the temperature to 350 degrees.
16. Bake the pie for another 25-30 minutes or until the crust is golden brown. 
17. Remove from oven and allow to cool for 10-15 minutes on the counter before serving. 

Notes:

You may substitute the canned cherry filling for fresh cherries and use the following ingredients and directions:

• 2 pound fresh, cherries  (unpitted)
• 1/2 cup white granulated sugar substitute  ( I use Lakanto Classic Monkfruit )
• 2 Tbsp cornstarch
• 2 Tbsp lemon juice

1. If using fresh cherries: Halve the cherries. Place them in a medium size mixing bowl. Combine the sugar substitute, cornstarch and lemon juice with the cherries. Toss to combine. Set aside. ( you will not need to pre-cook this mixture)

Makes 8 slices

6 Points® per serving

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