Sugar Free Cherry Pie Squares
Sugar Free Cherry Pie Squares: Homemade sweet and sour cherry pie that tastes just like full sugar pie, baked in a crispy, flaky pie crust to be enjoyed year round. Serve it up warm with a dollop of whipped cream or in the summer, serve it cold with a big scoop of vanilla ice cream.
Cherries—Cherry Pie Filling
Cherry Pie Dough
Tart cherries paired with the pie crust is perfect on a napkin. PIE DOUGH: I used my Perfect Every Time 10 Minutes Pie Crust. Typical pie squares or bars are made with a cookie like crust. I wanted to treat these sugar free cherry pie squares as an actual cherry pie and used my favorite pie dough recipe.
Other Recipes Using This Sugar Free Cherry Pie Filling
MASON JAR LID CHERRY PIES 2. CHERRY PIE POPS 3. MINI CHERRY PIES
Make These Cherry Pie Bars with Granulated Sugar
ABOUT SUGAR SUBSTITUTES
WHAT IS SWERVE?
Swerve is advertised as “the ultimate sugar replacement”.
It doesn’t have any calories or net carbs. Plus, it is certified non-GMO and doesn’t raise your blood sugar levels.
Swerve bakes, tastes, and measures cup-for-cup like regular sugar. It comes in granular and confectioners’ sugar forms, as well as in individual packets.
Unlike artificial sweeteners, such as aspartame, saccharin, and sucralose, Swerve Sweetener is made from natural ingredients, and all ingredients are sourced from the United States and France.
Furthermore, unlike natural sweeteners such as stevia and monk fruit, Swerve is ideal for baking, as it caramelizes and holds its shape like sugar.
MORE SUGAR FREE RECIPES
HOMEMADE SUGAR FREE CRANBERRY SAUCE 2. SUGAR FREE PISTACHIO ICE CREAM 3. SUGAR FREE POMEGRANATE SYRUP 4. SUGAR FREE RAZZLEBERRY PIE
Sugar Free Cherry Pie Squares
The perfect handheld cherry pie.
Ingredients
For the Sugar Free Cherry Pie Squares:
- 6 cups frozen or fresh mixed cherries
- 1 cup swerve
- 3 tablespoons fresh lemon juice
- 1/3 cup plus 2 tablespoons cornstarch
For the Pie Crust:
- Link Below↓
For the Topping:
- 1 tablespoon unsalted butter, melted
- ground cinnamon
Instructions
For the Pie Squares:
- In a medium saucepan, add the frozen cherries, swerve, lemon juice and corn starch. Stir together.
- Cook on medium heat until mixture becomes thick (like canned cherry pie filling), about 10 minutes.
- Allow mixture to come to room temperature while you make the pie crust (link below).
- Preheat oven to 400°.
- Divide dough into 2 portions, one larger then the other.
- Roll larger portion into a 13x13 inch square.
- Place in the bottom of an 8x8 inch baking pan, press up the sides, trim edges.
- Add trimmed edges to remaining dough.
- Roll remaining dough into a 10x11-inch piece. Cut into 12 strips.
- Add strips in a lattice pattern, brush melted butter on top and sprinkle with cinnamon.
- Bake 30-35 minutes or until bubbly. CHECK AT THE 15 MINUTE MARK. If the pie is getting too brown, loosely cover with foil.
For the Pie Crust:
CLICK HERE FOR THE RECIPE→PERFECT EVERY TIME 10 MINUTE PIE CRUST
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