Escaping To A Cherry Pie

The pie

Last week was painful and exhausting. We experienced a variety of low points as a country.  And when I say “We”, I mean all of us.  We are all impacted by the shootings in Louisiana, Minnesota, and Dallas.  Not one or the other, all of them.  Joe Jackson came to Cleveland and I had a two hour reprieve Saturday evening.  Sunday I visited the Cain Park Art Show.  Saw a guy holding a Bernie sign.  Always good to be in Cleveland Hts!

Cherries have been both particularly good and cheap this year. I have been experimenting with a Cherry Pie Recipe and tried again yesterday.  I still get a lot of requests for my low carb recipes.  Here is how I turned off all of the noise yesterday.

Cherry Pie


2              Pounds fresh cherries (+ / – a little)

¼             Cup Splenda

1              Teaspoon potato starch

1/8        Teaspoon vanilla



2              Cups pecan pieces

5              Tablespoons melted butter / margarine

2              Tablespoons liquid sweetener

1              Teaspoon cinnamon

1/8         Teaspoon vanilla

Margarine to for the glass pie pan



½             Cup almond meal

2              Tablespoons potato starch

2              Packets of Splenda

½             Teaspoon cinnamon

1              Teaspoon Diet V-8 Splash

1              Teaspoon vegetable oil


  1. Pre-heat oven to 375
  2. Butter standard glass pie pan
  3. Wash and pit the cherries. It took me less than 15 minutes to pit the cherries and get them into a 3 Qt. saucepan.
  4. Cook the cherries on a low heat for 30+ minutes to release liquid. Stir occasionally.
  5. Now you can turn your attention to the crust while the cherries are on the stove.                                                                                                                                                                                                                                                                                            Toys
  6. This works best if the pecans were kept in the freezer until you are ready to make the crust. Pulse them in a food processor or grind them in a coffee mill.  Keep them chunky.  You don’t want powder.
  7. In a medium sized bowl add the margarine, vanilla, cinnamon, and fake sugar. I like Joseph’s liquid or a couple of Splenda packets.  Mix the five ingredients thoroughly.
  8. Dump into the pie pan and spread the crust with your fingers. There really is enough.
  9. Check on the cherries. Continue to draw out the juice.
  10. Once a large amount of liquid has been released, take the pot off of the heat and stir in the potato starch, Splenda, and vanilla. Place back on the burner for 2 minutes.
  11. If the filling appears too thick, add a little water.
  12. Cool 10 minutes.
  13. Make the topping as the filling cools.
  14. Combine the topping dry ingredients into a medium size bowl.
  15. Add the liquid ingredients and mix with your fingers.
  16. Filling on to the crust
  17. Topping on to the pie

Bake 45 – 50 minutes

This is certainly not a solution to the country’s problems, but it will give you an hour or two without pundits or bullets.