Guilt-Free Frozen Cherry Delight Pie
This Guilt-Free Frozen Cherry Delight Pie is the perfect dessert to satisfy your sweet tooth without the added fat! Utilizing frozen unsweetened cherries, this pie is a year-round treat that delivers a delicious burst of tart cherry flavor in every bite. The filling is light and fat-free, making it a wonderful guilt-free option for any occasion. Enjoy this easy-to-make pie that’s sure to impress your friends and family with its bright color and delightful taste. Whether it's a summer picnic or a cozy winter gathering, you'll love serving this delicious dish. Just remember to measure your cornstarch and tapioca carefully for the best results!
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
Double crust pie crust
1 (To fit an 8-inch pie pan, use a favorite pastry recipe or follow the provided link for Kittencal's No-Fail Buttery Flaky Pie Pastry/Crust.)
Frozen unsweetened cherries
12 ounces (Thawed and very well drained.)
Sugar
3/4 cup (Brown or granulated.)
Cornstarch
1 tablespoon + 1 1/2 teaspoons (To thicken the cherry filling.)
Quick-cooking tapioca
1 tablespoon + 2 teaspoons (To enhance filling texture.)
Half-and-half cream
1 teaspoon (For brushing the top crust.)
Sugar (for topping)
2-3 teaspoons (Sprinkled on top before baking.)
Instructions
1
Preheat your oven to 425°F (220°C).
2
Prepare an 8-inch glass pie plate by ensuring it is clean and ready to hold your pie.
3
On a lightly floured surface, roll out one portion of your double-crust recipe into a circle about 9.5 inches in diameter.
4
Gently place the rolled pastry into the bottom of the prepared pie plate, ensuring it fits snugly.
5
In a mixing bowl, combine the thawed and well-drained frozen cherries with 3/4 cup of sugar, 1 tablespoon of cornstarch, and 1 tablespoon of quick-cooking tapioca. Toss the mixture gently to ensure the cherries are fully coated.
6
Spoon the cherry mixture into the pie crust, spreading it evenly.
7
Roll out the second portion of your pastry and place it over the cherry filling, carefully sealing the edges by pressing the top and bottom crusts together. Trim any excess dough and flute the edges as desired.
8
Cut a few slits in the top crust to allow steam to escape during baking.
9
Brush the top crust with half-and-half cream, and then sprinkle with 2-3 teaspoons of sugar for a touch of sweetness and to promote browning.
10
Place the assembled pie onto a baking sheet to catch any potential drips.
11
Bake the pie in the preheated oven at 425°F (220°C) for 10 minutes.
12
Reduce the oven temperature to 375°F (190°C) and continue baking for an additional 45-50 minutes, or until the crust is golden brown and the cherry filling is bubbly (use foil to protect the edges from over-browning, if needed).
13
Once baked, allow the pie to cool on a wire rack before slicing and serving warm or at room temperature.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What type of fruit is used in the Guilt-Free Frozen Cherry Delight Pie?
The pie uses 12 ounces of frozen unsweetened cherries.
Do I need to thaw the cherries before using them in the filling?
Yes, the cherries should be thawed and very well drained before mixing with other ingredients.
What size pie plate is recommended for this recipe?
An 8-inch glass pie plate is recommended.
How much sugar is required for the cherry filling?
The filling requires 3/4 cup of sugar.
Can I use brown sugar instead of granulated sugar?
Yes, the recipe allows for either brown or granulated sugar in the filling.
What thickeners are used for the cherry filling?
The recipe uses a combination of 1 tablespoon plus 1 1/2 teaspoons of cornstarch and 1 tablespoon plus 2 teaspoons of quick-cooking tapioca.
What temperature should the oven be preheated to?
The oven should be preheated to 425 degrees Fahrenheit (220 degrees Celsius).
How long is the initial baking period at the high temperature?
The pie is baked at 425 degrees Fahrenheit for the first 10 minutes.
At what temperature should the pie continue baking after the initial 10 minutes?
The temperature should be reduced to 375 degrees Fahrenheit (190 degrees Celsius).
What is the total baking time at 375 degrees Fahrenheit?
The pie should bake for an additional 45 to 50 minutes.
How can I tell when the pie is done baking?
The pie is done when the crust is golden brown and the cherry filling is bubbly.
Is this a single-crust or double-crust pie?
This is a double-crust pie recipe.
How large should I roll out the bottom pastry crust?
The bottom crust should be rolled into a circle about 9.5 inches in diameter.
Why should I cut slits in the top crust?
Slits allow steam to escape while the pie is baking.
What should I brush on the top crust before baking?
Brush the top crust with 1 teaspoon of half-and-half cream.
How much sugar is sprinkled on top of the crust?
You should sprinkle 2 to 3 teaspoons of sugar on the top crust.
Why is the pie placed on a baking sheet?
Placing the pie on a baking sheet helps catch any potential drips during baking.
What should I do if the edges of the crust brown too quickly?
You can use foil to protect the edges from over-browning.
How should the pie be cooled?
The pie should be cooled on a wire rack before slicing.
Can this pie be served warm?
Yes, the pie can be served warm or at room temperature.
Is this recipe considered a low-fat dessert?
Yes, it is described as a guilt-free option with a light and fat-free filling.
How many ingredients are needed for this recipe?
There are 7 main ingredients required for this recipe.
What type of tapioca is best for this pie?
Quick-cooking tapioca is recommended to enhance the filling texture.
Can I make this pie during the winter?
Yes, because it uses frozen cherries, it is a perfect year-round treat.
How do I seal the top and bottom crusts?
Press the top and bottom crusts together to seal the edges and flute them as desired.
What kind of surface should I use to roll out the pastry?
Roll out the pastry on a lightly floured surface.
Is the cherry filling tart or sweet?
The pie delivers a delicious burst of tart cherry flavor balanced with sugar.
Do I need to measure the cornstarch and tapioca precisely?
Yes, the recipe suggests measuring both carefully for the best thickening results.
What should I do with the excess dough after sealing the pie?
You should trim any excess dough before fluting the edges.
What kind of pastry recipe can I use for the crust?
You can use your favorite pastry recipe or Kittencal's No-Fail Buttery Flaky Pie Pastry.