Low Fat Cherry Pie Recipe

Recipe Category: Low-Fat

Low Fat Cherry Pie Recipe


  • ***CRUST***
  • 1 large egg
  • 2 teaspoons fresh lemon juice
  • 1/2 cup low-fat cottage cheese
  • 1/3 cup canola oil
  • 2 tablespoons granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon salt
  • 2 cups all-purpose flour
  • 2 tablespoons cold butter, cut into 4 pieces
  • ***FILLING & GLAZE***
  • 5 cups sour cherries, pitted, about 2 pounds
  • 3/4 cup granulated sugar, plus 2 teaspoons
  • 3 tablespoons cornstarch
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon pure almond extract
  • 1 tablespoon low-fat milk



  1. In a glass measuring cup, blend egg and lemon juice with a fork.
  2. In a food processor, combine cottage cheese, oil, sugar, vanilla and salt; process until smooth and creamy, stopping once to scrape down the sides of the workbowl.
  3. Add flour and butter; pulse about 6 times, just until butter is in pea- size pieces.
  4. Add egg mixture and pulse just until dough begins to clump together.
  5. Do not let it form a ball.
  6. Turn dough out onto a lightly floured surface.
  7. Divide into 2 pieces, one slightly larger than the other.
  8. Form each piece into a disc, wrap in plastic wrap and refrigerate for at least 20 minutes and up to 2 days.
  9. Lightly oil a 9-inch pie pan or coat it with nonstick spray.
  10. On a lightly floured surface, roll the larger piece of dough into a 12-inch circle.
  11. Roll dough over rolling pin, then unroll into prepared pan.
  12. Gently press dough into bottom and sides of pan.
  13. With scissors, trim excess pastry, leaving a 3/4-inch overhang.
  14. Cover with plastic wrap and refrigerate until needed.
  15. On a lightly floured surface, roll the smaller piece of dough into an 11-inch circle.
  16. Roll dough over rolling pin, then unroll onto a sheet of parchment or wax paper.
  17. Using a pastry wheel, preferably serrated, or a sharp knife, cut dough into 1/2-inch-wide strips.
  18. Carefully transfer paper to a baking sheet.
  19. Cover with plastic wrap and refrigerate until needed.


  1. Position oven rack in lower third of oven; preheat to 425°F.
  2. In a large bowl, toss cherries with 3/4 cup sugar, cornstarch, lemon juice and almond extract.
  3. Spoon into crust.
  4. Weave pastry strips about 1/2 inch apart to form a lattice over the filling.
  5. Trim strips at edge of pie pan.
  6. Turn overhanging pastry up over rim; press to seal and decoratively flute edges.
  7. Brush milk over lattice top and sprinkle with remaining 2 teaspoons sugar.
  8. Set pie on a baking sheet and bake for 20 minutes.
  9. Cover edges of crust with aluminum foil to prevent over-browning.
  10. Reduce oven temperature to 375° and bake for 40 to 50 minutes longer, or until crust is golden and juices are bubbling.
  11. Cool on a wire rack.
  12. Makes 8 servings, 315 calories per serving; 5 grams protein; 10 grams fat 2 grams saturated fat; 53 grams carbohydrate; 175 mg sodium; 26 mg cholesterol; 2 grams fiber

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