Zero Sugar Allergy Free Cherry Pie Filling

An easy to make, absolutely delicious Cherry Pie Filling! You'll love everything about this recipe, especially that it's made using the natural goodness of honey. Free from dairy, egg, peanut, tree nuts, wheat, gluten, fish/shellfish, animal products, and sugar.

Course Dessert

Cuisine American, French, Middle Eastern

Total Time 10 minutes

Servings L jar

Calories 294kcal

Author Laila Sbeinati

Equipment

Large bowl
Large pan
Wooden spoon/spatula

Ingredients

6 C sweet cherries, whole, pitted
1/2 C honey, light tasting (I used creamed wildflower)
2 Tbsp lemon juice
zest of 1 lemon
5 Tbsp corn/tapioca starch I did 3 tbsp corn + 2 tbsp tapioca starch
1/4 Tsp sea salt

Instructions

In a large bowl, combine all ingredients and using a wooden spoon or a spatula, gently stir until everything is fully combined.
Place cherry mix in a large pan and cook on medium high heat to start, stirring constantly. Once the mixture begins to boil, lower the temp to medium heat, and continue cooking and stirring until the liquid thickens nicely. A few minutes or so.
Remove from heat and allow cherry filling to cool completely before adding to your favorite pie crust recipe or storing it in the fridge. Store leftover in a lidded jar or container in the fridge. Keeps very well for weeks.

Notes

This recipe yields 3.5 cups/28oz/800ml of cherry pie filling.

I've filled 3 pie crusts so far and I still have a bit left over to make a small/medium tart. It all depends on how big your pie crust is to begin with and how much filling you add!

Nutrition