Cherry Hand Pies- low carb, refined sugar and grain free

Name: Cherry Hand Pies- low carb, refined sugar and grain free
Ingredients: 1 1/4 cup almond flour; 1 cup coconut flour; 1/2 cup allulose; 3 tsp xanthan gum; 5 eggs; 1 cup unsalted grass fed butter (cold diced); 4 cups cherries (I used frozen ); zest of one lemon; 2 tsp lemon juice; 1/2 cup allulose; 1/8 tsp ground ginger; 1/4 tsp cardamom; 1/4 tsp cinnamon; pinch sea salt; 1 tbsp psyllium husk flakes; 2 tbsp arrowroot powder; 1 egg (beaten); 2 tbsp allulose (to sprinkle on top)

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These cherry hand pies are low carb, refined sugar and grain free! How amazing is that?

After I few attempts, I was excited to create a sturdy, low-carb dough to make savory hand pies, the next obvious recipe was a sweet version so here they are. Introducing the cherry hand pie! Blood sugar friendly and tasty. The perfect dessert or breakfast on the go.

Looking for more blood sugar friendly treats? I have got you covered. Try this Low Carb Mango Sticky Rice, this Salted Pistachio Chocolate Torte or this Low Sugar Apple Crumble.

Why You’ll Love These Cherry Hand Pies

If you have given up eating pie because of the risk to spiking your blood sugar, I am happy to say you can now have your pie and eat it too! These tasty little hand pies bake up rich and flaky and are guaranteed not to spike your blood sugar. Fill them with your favorite fruit and enjoy pie once again.

Ingredients To Make Cherry Pies

Pie crust ingredients

Almond flour –I used store bought almond flour but you can make homemade by placing almonds in a high sped blender.
Ccoconut flour
Allulose – This is used to sweeten up the dough but does not cause a blood sugar spike.
Xanthan gum – This is a stabilizer used in gluten free baking, do not omit.
Eggs – I use free range or organic eggs.
Grass fed butter – Make sure the butter is cold and diced. I used unsalted.

Cherry pie filling

Cherries – I used frozen cherries. Make sure to get pitted cherries so you don’t have to spend time pitting them.
Lemon – I used zest and juice.
Allulose
Spices: ground ginger, cardamom and cinnamon add a nice flavor.
Sea salt
Psyllium husk flakes – These are used instead of flour in the pie filling to thicken it up.

For assembling your pies

Arrowroot powder
Egg – beaten
Allulose to sprinkle on top

Equipment

How To Make Cherry Pies

Make the pie crust

In the bowl of a food processor, add almond flour, coconut flour, allulose and xanthan gum and pulse until combined.
To the flours, add eggs and pulse again until the eggs are just combined.
Add very cold, diced butter. Pulse repeatedly until just combined. You should still see small pieces of butter.
Gather dough up into a disc shape in plastic wrap and allow to rest in the fridge for at least an hour (or up to 3 days if you want to make ahead).

Make the cherry pie filling

In a medium pot on the stovetop, add cherries, lemon zest and juice, spices and salt.
Bring to a boil and when the cherries are soft, turn the heat down to simmer and cook for 3-5 minutes.
Turn the heat off, and sprinkle in psyllium husk flakes. Stir well to combine and allow to cool completely. (Cool the filling completely or it will melt the butter in your dough) The pie filling can be made ahead and used cold too.

Assemble your hand pies

Remove the pie crust from the fridge and cut into 2 pieces. Roll each half separately for easier handling.
Sprinkle the dough with arrowroot powder and roll out between 2 pieces of parchment paper. Roll to a thickness of 1/8″. You will get 9 6″ circles of dough.
To each circle of dough, add 1/4 cup of cherry pie filling.
Dip your finger in water and trace a circle around the edges of the dough (this will allow the dough to stick together better). Fold the dough circles over the pie filling, creating a half circle or moon shape. Crimp the edges using your finger or a fork.
Using a pastry brush, brush each pie with the beaten egg wash and sprinkle the top of the hand pies with allulose. Bake for 15-20 minutes or until light brown.
The cherry filling will be very hot! Allow the pies to cool and then enjoy!

Storage

These hand pies will keep for 3-4 days in the fridge or up to 3 months in the freezer. Just make sure to wrap well or place in an airtight container. You can also freeze the pie dough in circles and remove when you need them. Place a piece of parchment paper in between them so they don’t stick together.

Pro Tips

Here are a few things you can do to make sure your hand pies come out every time:

Dice the butter and then put it back in the fridge. This will ensure it is nice and cold.
Don’t compromise on the fridge time for the dough. It is necessary for the dough to rest.
Room temperature lemons are easier to juice.

FAQs

Do I need to defrost the cherries if I am using frozen?

No, there is no need to defrost the cherries. Just place them in the pot and they will defrost as they heat up.

Can I use a different fruit in place of the cherries?

You can use any fresh or frozen strawberries, raspberries or blueberries. If you don’t have any of these on hand you can also use jam or jelly. I don’t suggest you use canned pie filling as it usually contains sugar and additives.

Do I need to use all the spices?

If you don’t have cardamon, cinnamon and ginger just use whatever you have in your pantry.

Did you make this recipe? If you did, please tag me and share on Instagram!