Have Your Cherry Pie and Eat It Too!

It's ok to eat pie if you follow this easy diabetic recipeIf you’re living with diabetes, chances are there are times when you’ve felt left out of celebrations because you can’t share in all the sweet-treats at the party. Tomorrow being National Cherry Pie Day, I thought I’d share a healthier recipe that will let you enjoy a slice of the good stuff without throwing your blood sugar out of whack or putting your health in danger. The key in this recipe is the swap of phyllo dough for traditional crust—huge fat savings without sacrificing too much flavor. Hope you enjoy!

Chocolate Almond-Topped Cherry Pie (from Diabetic Living)


  •             Butter-flavor nonstick cooking spray
  •             6 sheets frozen phyllo dough (149-inch rectangles), thawed
  •             2/3 cup sugar*
  •             1/4 cup cornstarch
  •             4 1/2 cups fresh or frozen** unsweetened pitted tart red cherries
  •             1/4-1/2 teaspoon almond extract
  •             1/4 cup slivered almonds, lightly toasted
  •             1 ounce bittersweet chocolate



1. Preheat oven to 350 degrees. For crust: Coat a 9-inch pie plate with nonstick cooking spray. Unfold phyllo dough; place one sheet of the phyllo dough on a clean work surface. (As you work, cover the remaining phyllo dough with plastic wrap to prevent it from drying out.) Coat the phyllo sheet with nonstick cooking spray. Top with a second sheet of the phyllo dough. Coat with nonstick cooking spray. Gently press into the pie plate, allowing ends to extend over edge of plate. Coat and layer another two sheets of the phyllo dough; place across phyllo in plate in a crisscross fashion. Coat and layer the last two sheets of the phyllo dough; place at an angle over phyllo sheets in plate to completely cover the edge of the plate. Turn under some of the edges of the phyllo dough to form a somewhat even edge.

2. Bake for 10 to 12 minutes or until crust is lightly browned. Cool in pan on a wire rack.

3. Meanwhile, for filling: In a large saucepan, combine sugar and cornstarch. Stir in cherries. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Stir in almond extract. Cool completely, stirring occasionally. Pour into cooled phyllo crust. Serve within 2 hours of filling.

              4. Top cherry filling with almonds and curls. Make curls by drawing a vegetable peeler across the narrow side of the chocolate.

Diabetes can out your feet at risk, so your podiatrist should be a part of the conversation about your over-all care plan. Schedule a consultation with Dr. Andrew Schneider today to make sure your diabetic foot care is on the right track.

Dr. Andrew Schneider
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Dr. Andrew Schneider is a podiatrist and foot surgeon at Tanglewood Foot Specialists in Houston, TX.
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