Red, White, and Blueberry Pie, no sugar added
- Molly Ishmael
- Jul 5, 2021
- 6 min read
Updated: Feb 11, 2022
Happy (belated) 4th of July! In honor of the Independence Day holiday, here is a fun, fresh, and healthier take on an American classic: fruit pie. No sugar needed!
July 4 is my Dad's birthday. Happy b-day, Dad! When I was growing up, I remember he always would say, "Wow, they're setting off fireworks for me again this year." Hashtag Dad jokes. So, I'm writing this the day after the holiday, as I took the day off from blogging to celebrate with family. However, I didn't take the day off from cooking - scroll down to find a lower calorie version of a trio of favorite pie flavors! And don't worry if the 4th has passed, you can make this colorful creation for a fun addition to any summer cookout.
My dad doesn't eat sugar. Every year someone gets him a birthday cake, we all light candles and sing, and he doesn't eat a bite of it. This year, I challenged myself to come up with a festive dessert that can handle a candle, that my Dad will actually be able to eat!
Another note, he doesn't eat artificial sweeteners either - none of us really do, so I can't just pick up a "sugar-free" dessert that is typically laced with saccharin or another chemical compound. And absolutely no offense to the stevia community, but personally I don't like the aftertaste. Hmmn, what is naturally sweet that would eat deliciously for everyone at the party?
Of course, the answer is as American as apple pie! Well, cherry/coconut cream/blueberry pie in this case. Fruit is naturally sweet, and with a little honey, your pie will turn out just the way you like it, sans any processed white sugar that so many people avoid these days.
Granted, this felt like quite the monster recipe, let me warn you, making this tri-flavor pie for the first time is not for the faint of heart! Tricky elements include making a custard - if you've never done this, be prepared for a few takes, as if you rush it the first time, you might scramble the eggs. That said, mine worked the first attempt, so it is possible, but take your time! Also, shaping the pie crust... honestly, since it's the first time I did this, I learned on the job and making the dividing sections were a bit rough, but I know how to improve next time. In the meantime, I garnished the pie with a lot of whipped cream to cover up the messy edges. Also, just the fact that your making 3 fillings at once requires attention, so I recommend choosing a distraction-free atmosphere (for instance, I waited until my daughter was asleep for her nap.)
However, now that I've made it once, I know some things I would do differently and make it easier, so I wrote the recipe below including all the things I SHOULD have done, to make it as easy as possible for you.
Notice the links to patriotic, matching tablecloth & napkins - they're WASHABLE! Just buy once and use for your cookouts on Memorial Day, Fourth of July, and Labor Day each year. There's nothing like adorning your table for every occasion, and being sustainable, too!
Check out the recipe and tell me how it goes for you! You could easily swap out the fruit flavors for different occasions; try peach/strawberry/lime cream for a pastel Easter treat, or pumpkin/chocolate cream/apple for those festive fall gatherings. The technique would be the same but the filling recipes would change, of course.
NO-SUGAR RED, WHITE, AND BLUEBERRY PIE
Prep Time: 1 hour cooking + 3 hours cooling / Serves 6 large slices
RECIPE
Cherry Pie Filling
3 cups fresh or frozen cherries
1/3 cup honey
2 Tbsp cornstarch
1 Tbsp butter
1/2 tsp lemon juice
1/4 tsp cinnamon
1/4 tsp cardamom
1/8 tsp salt
Blueberry Pie Filling
3 cups fresh or frozen blueberries
1/3 cup honey
2 Tbsp cornstarch
1 Tbsp butter
1/2 tsp lemon juice
1/4 tsp cinnamon
1/4 tsp cardamom
1/8 tsp salt
Coconut Cream Filling
7 oz can unsweetened coconut cream (half of 15 oz can)
1/2 cup half-and-half
1/2 cup unsweetened shredded coconut
1/3 cup honey
2 Tbsp cornstarch
1 Tbsp butter
2 egg yolks
1/4 tsp vanilla extract
1/4 tsp coconut extract
1/8 tsp salt
2 unbaked pie crusts
Patience with yourself (very important)
DIRECTIONS
1. Pre-heat oven to 400 degrees.
2. Prep the Pie Crust: Use one of the thawed pie crusts to create dough dividing walls within the other pie crust, essentially creating a "peace sign," to contain the 3 fillings without them mixing. See photo below. (You could use a knife to more carefully shape the crust; I didn't, but I probably should have.) Then pre-bake the pie crust for about 10 minutes until it is just golden brown.
3. Make the Cherry Pie Filling: Place all ingredients in a small pot and cook stove-top on medium heat until just bubbling, then remove from heat.
4. Make the Blueberry Pie Filling: Place all ingredients in a small pot and cook stove-top on medium heat until just bubbling, then remove from heat.
5. Make the Coconut Cream Filling: Note, this one is a little trickier as you are making a custard, so you have to be careful not to scramble the eggs.
5a. First, in a small bowl, whisk the eggs and cornstarch together, and set aside.
5b. In a stovetop pot, whisk together, coconut cream, half-and-half, honey and salt. Bring to a bowl, whisking the whole time, and boil for 2-3 minutes. Reduce to low heat.
5c. When coconut cream mixture is slightly cooler but still warm, ladle a spoonful at a time to your egg yolk mixture, to temper it. While adding the hot mixture with one hand, whisk the entire time with the other hand, so the eggs don't scramble. Add about half the hot mixture to the eggs in this manner. Then, pour it all back into the hot pot, and bring back to a low boil.
5d. Immediately remove from heat, and add coconut, vanilla and coconut flavor extracts, and butter. Mix gently together and don't overmix, you want the custard to be able to set without getting lumpy as it cools.
6. Pour each pie filling into its own section. Bake 15 minutes until each filling is "set."
7. Refrigerate for at least 3 hours until pie is chilled.
8. Garnish with whipped cream if you like, and serve! Hint: You can make homemade whipped cream using only heavy whipping cream and no sugar, or buy the canned style in many varieties.
STEP-BY-STEP INSTRUCTIONS WITH PHOTOS
1. Pre-heat oven to 400 degrees.
2. Prep the Pie Crust: Use one of the thawed pie crusts to create dough dividing walls within the other pie crust, essentially creating a "peace sign," to contain the 3 fillings without them mixing. See photo below. (You could use a knife to more carefully shape the crust; I didn't, but I probably should have.) Then pre-bake the pie crust for about 10 minutes until it is just golden brown.
PRO TIP: Prep & measure all your ingredients before proceeding, so you can work quickly without needing to reach for different items as others are already cooking.
3. Make the Cherry Pie Filling: Place all ingredients in a small pot and cook stove-top on medium heat until just bubbling, then remove from heat.
4. Make the Blueberry Pie Filling: Place all ingredients in a small pot and cook stove-top on medium heat until just bubbling, then remove from heat.
PRO-TIP: Enjoy a glass of your favorite vino to relax as you attempt the custard. It worked for me.
5. Make the Coconut Cream Filling: Note, this one is a little trickier as you are making a custard, so you have to be careful not to scramble the eggs.
5a. First, in a small bowl, whisk the eggs and cornstarch together, and set aside.
5b. In a stovetop pot, whisk together, coconut cream, half-and-half, honey and salt. Bring to a bowl, whisking the whole time, and boil for 2-3 minutes. Reduce to low heat.
5c. When coconut cream mixture is slightly cooler but still warm, ladle a spoonful at a time to your egg yolk mixture, to temper it. While adding the hot mixture with one hand, whisk the entire time with the other hand, so the eggs don't scramble. Add about half the hot mixture to the eggs in this manner. Then, pour it all back into the hot pot, and bring back to a low boil.
5d. Immediately remove from heat, and add coconut, vanilla and coconut flavor extracts, and butter. Mix gently together and don't overmix, you want the custard to be able to set without getting lumpy as it cools.
6. Pour each pie filling into its own section. Bake 15 minutes until each filling is "set." NOTE: I made a double batch because we had two occasions to which I had promised to bring pies.
7. Refrigerate for at least 3 hours until pie is chilled. Excuse the rough edges, I would use a knife to cut the pie crust more neatly next time; I overestimated the detail I could achieve using just my hands, haha.
8. Garnish with whipped cream if you like, and serve! Hint: You can make homemade whipped cream using only heavy whipping cream and no sugar, or buy the canned style in a variety of options.
My dad is NOT a sweets guy, but he liked this, and on his (and America's) birthday, that's quite an endorsement! So happy birthday Dad, happy Birthday USA, and happy every day to all of us who can enjoy this guilt-free treat!
With Love,
Molly
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