A classic cherry lattice pie, made with less sugar using Stevia In The Raw.


Recipe Summary

30 mins
1 hr
1 hr 30 mins
10 servings


Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Pie Crust:


Instructions Checklist
  • In a food processor, pulse flour and salt to combine. Add butter and pulse until the size of small peas. Add 6 tablespoons water and pulse 15 times. (If dough is still dry, add more water, 1 tablespoon at a time, until dough just comes together.)

  • Divide dough in half, shape into discs, wrap in plastic wrap, and refrigerate at least 1 hour.

  • Preheat oven to 425 degrees F.

  • In a large bowl, combine cherries, stevia, cornstarch, and lemon juice.

  • On a lightly floured surface, roll half the dough into a 12-inch circle.

  • Transfer to a 9-inch pie pan, pressing gently into the corners. Trim edges so the dough hangs 1/4 inch over the sides. Refrigerate.

  • Roll out the rest of the dough as above, and cut into 3/4-inch wide strips.

  • On a lightly floured cookie sheet, place half the dough strips 1/2-inch apart, then weave the remaining strips through them in a perpendicular, alternating over, under pattern.

  • Remove crust from refrigerator and pour filling into it.

  • Slide lattice off the cookie sheet directly on top of the pie.

  • Trim lattice strips, leaving a 1/4-inch overhang.

  • Tuck ends of the strips under the edge of the bottom crust, then crimp the edge.

  • Brush top of the pie with milk and sprinkle with Sugar In The Raw, if desired.

  • Bake 30 minutes, then lower heat to 350 degrees F and bake until the juices are thick and bubbling, about 25 to 30 minutes.

  • Cool on a rack.

Nutrition Facts

348 calories; protein 4.5g 9% DV; carbohydrates 41.6g 13% DV; fat 19.5g 30% DV; cholesterol 49mg 16% DV; sodium 93mg 4% DV. Full Nutrition


2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0