This cherry pie is paleo and gluten free. It has absolutely no sugar and you would never know it! I used a sweetener called Zensweet that is fairly new to the market. It is not all that well known but it should be. Once I found this new alternative sweetener, I had the idea to attempt my husband’s favorite dessert: a real paleo-friendly, double-crust cherry pie.
- 2 pounds fresh pitted cherries or equivalent weight in thawed and drained (I used frozen organic)- set aside the juice in a small bowl
- 1 cup Zensweet
- 3 tablespoons arrowroot flour
- ¼ teaspoon salt
- 1 tablespoon lemon juice
- ½ teaspoon vanilla extract
- 2 tablespoons butter cut into ¼ inch cubes
- OPTIONAL: a pinch of vanilla bean powder
- 1 recipe of your favorite paleo or gluten-free pie crust for a double crust pie
- Egg yolk wash for brushing the crust
- Preheat oven to 425F degrees.
- Place pie crust in a 9″ deep pie dish.
- Mix all ingredients in a bowl excluding the cherries, cherry juice, butter and arrowroot.
- Take some of the juice and mix your arrowroot flour into it until well dissolved.
- Heat juice and arrowroot on stove and mix well, let cool.
- Add the cooled arrowroot mixture to the drained cherries, along with the remaining ingredients, and mix together.
- Pour the cherry filling into the pie dish.
- Top with butter cubes
- Cut the other pie crust into strips for making a lattice pie or cover the pie with the remaining crust. You will cut slits on the top of the pie if you are not making a lattice.
- Moisten the edges to adhere the lattice or top crust to the bottom crust.
- Crimp the edges of the pie with your fingers.
- Brush the top of the pie with egg yolk wash.
- OPTIONAL: Lightly sprinkle crust with more Zensweet.
- Bake for 15 minutes.
- Turn heat down to 375F degrees.
- Bake for another 45-60 minutes.
- Cover the edges of the pie with foil if they start to brown too quickly.
- Cool pie on a wire rack for about 15 minutes before serving.