Dessert - Refined Sugar-Free Maple Blueberry Pie recipes

Author: James Callaway

Place your favorite pie crust in the bottom of a pie plate, add the filling and top with another crust. This keto blueberry pie is a gooey and thick filling covered in a buttery and flaky low carb crust!

Healthy Blueberry Pie
Refined Sugar-Free Maple Blueberry Pie
Honey Sweetened Blueberry Pie Filling
Keto Blueberry Pie
How do you sweeten blueberries without sugar?
How many calories in a sugar free blueberry pie?
How do you thicken blueberry pie filling?
Why is my blueberry pie so watery?

Healthy Blueberry Pie

Think a sugar free blueberry pie is too good to be true? Think again! This healthy blueberry pie is sugar free, low carb and VERY delicious!
Provided by: Katherine | Love In My Oven
Total time: 60 minutes
Cook time: 30 minutes
Prep time: 30 minutes
Yields: 1 serving
Number of ingredients: 11

Ingredients:

3 cups almond flour
1/2 tsp sea salt
3 tablespoons coconut oil, melted, or salted butter, cold
1 large egg + 1 egg yolk
4 cups fresh blueberries, divided
1/2 cup granulated sweetener (sub regular sugar)*
2 tbsp cold water
1 tsp cornstarch**
pinch sea salt
1 tbsp unsalted butter
1 tbsp fresh lemon juice

How to cook:

Preheat the oven to 350 F and lightly butter or grease a 9″ pie plate. Add the flour and salt to a food processor and pulse lightly. Add the coconut oil (or butter) and egg and continue to lightly pulse until a “ball” of dough is formed. Remove about 1/3 of the dough and set aside. Spread the remaining dough out, using your hands, into the pie plate. Use a fork to prick the edges for a prettier crust. Bake the pie crust for about 10 minutes, or until the edges are lightly browned. Allow the crust to cool while you prepare the filling. Keep the oven on!
While the pie crust is baking, make the pie crust hearts. Place the remaining dough between two pieces of parchment paper. Roll it out to about 1/4″ thick and remove the top layer of paper. Use a small heart shaped cookie cutter to cut out as many hearts as you can fit on the rolled out pie dough. Slide the parchment paper onto a baking sheet and then bake for 10 minutes. Remove and let cool.
In a medium saucepan over medium-high heat, combine together 3 cups of blueberries, the sweetener, cold water, cornstarch and pinch of salt. Bring the mixture to a gentle boil, then reduce the heat and simmer for 10-12 minutes, until thickened. Use a fork to smash some of the blueberries while the mixture is simmering. Remove from heat, add the butter and lemon juice, and remaining blueberries. Stir to combine. Pour the mixture into the cooled pie crust and place the baked hearts strategically onto the pie.
Place the pie in the fridge for at least 1 hour to let it fully thicken before serving (with ice cream)! If you want to serve the pie warm, cover it with aluminum foil and place it in the oven for 25-30 minutes, preheated to 300F.

Notes: Gluten-Free Vegan Blueberry Pie, Filling: · 4 cups blueberries {I used frozen wild blueberries} · 1/2 cup maple syrup · 1 tbsp tapioca starch {see notes on thickening options} · 1 tsp cinnamon

Tags:

honey sweetened blueberry pie filling refined sugar-free maple blueberry pie sugar-free maple blueberry pie

Low Carb & Sugar Free Blueberry Pie

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Refined Sugar-Free Maple Blueberry Pie

This deliciously juicy blueberry pie has hints of lemon and cinnamon that complement the subtle sweetness of the fruit. A few tablespoons of cornstarch ensure that the filling doesn't get too runny with the additional liquid from the maple syrup.
Provided by: Amanda Cook
Total time: 115 minutes
Cook time: 70 minutes
Prep time: 45 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 8

Ingredients:

4 1/2 cups organic blueberries ((just over 2 pints))
3/4 cup pure maple syrup
2 TBSP lemon juice
2 tsp lemon zest
1/4 cup all purpose flour
2 TBSP cornstarch
1/2 tsp cinnamon
1/4 tsp salt

Nutrition:

Calories: 490 kcal
Serving Size: 1 serving

How to cook:

Rinse blueberries and set aside to dry.
Roll out the bottom pie crust. Place in a 9-inch pie plate.
Stir the maple syrup, lemon juice, and lemon zest in with the blueberries in a large mixing bowl.
Add the dry ingredients (flour, cornstarch, cinnamon, and salt) and stir until everything is combined and no clumps of dry ingredients remain.
Spoon the filling into the crust.
Arrange a lattice crust on top and crimp edges to seal.
Bake at 400°F for 20 minutes.
Reduce temperature to 350ºF and bake for 30 more minutes.
Add a crust shield and continue to bake for an additional 15-20 minutes or until filling is bubbly.

Notes: Refined Sugar-free Maple Blueberry Pie, 4 1/2 cups organic blueberries (just over 2 pints) · 3/4 cup pure maple syrup · 2 TBSP lemon juice · 2 tsp lemon zest · 1/4 cup all purpose flour · 2 TBSP cornstarch

Honey Sweetened Blueberry Pie Filling

Blueberry Pie is the perfect dessert for any occasion, but often it's full of refined sugar because of the filling. This refined sugar free version is not only delicious but healthy too. The filling needs time to cool, so I usually make it the day before I plan to bake the pie. Place your favorite pie crust in the bottom of a pie plate, add the filling and top with another crust. As you can see from the photo, I always choose lattice because it’s a simple way to make a dessert extra fancy...and who doesn’t love “fancy”?
Provided by: Simply Susie's
Yields: 0 servings
Number of ingredients: 5

Ingredients:

4 C blueberries, fresh or frozen (thawed)
1/2 C organic, raw honey (more or less depending on how sweet you like your pie)
1/8 C fresh lemon juice
1/4 C arrowroot starch
1/4 C water

How to cook:

In a large saucepan, mix the blueberries, honey and lemon juice and then bring to a boil over medium heat. In a small bowl, combine the arrowroot flour and water; stir together. Add the arrowroot mixture to the blueberry mixture and stir until thick. Remove from heat and allow the filling to cool. Fill your favorite crust with the filling and bake at 400° for about 45 minutes.

Notes: Blueberry Pie Recipe, This delicious pie is loaded with juicy blueberries and made naturally sweet with Truvia Sweet Complete® Granulated All-Purpose Sweetener.

Keto Blueberry Pie

This keto blueberry pie is a gooey and thick filling covered in a buttery and flaky low carb crust! Simple ingredients and sure to impress!
Provided by: Arman
Total time: 50 minutes
Cook time: 45 minutes
Prep time: 5 minutes
Yields: 12 servings
Cuisine: American
Number of ingredients: 10

Ingredients:

2 cups almond flour
1/2 cup coconut flour
1/2 teaspoon baking powder
1/2 teaspoon xanthan gum
3/4 cup butter (salted and cold)
3 1/2 cups blueberries (fresh or frozen)
1/2 cup granulated sweetener of choice (I used allulose)
1 tablespoon lemon juice
1 tablespoon chia seeds
1 large egg (whisked)

Nutrition:

How to cook:

In a mixing bowl, add the dry ingredients and mix well. Chop the butter into small cubes.
In a high speed blender or food processor, add all your ingredients and blend well, until a fine and crumbly texture remains.
Form two smooth balls with the dough and cover them completely in plastic wrap. Refrigerate the dough for at least two hours.
Preheat the oven to 180C/350F. Grease a 9-inch pie dish and set aside.
In a small saucepan, add the blueberry filling into a small saucepan and place over low heat. Once it begins to simmer, gently stir it for 4-5 minutes, before removing it from the heat.
Place the two balls of dough amongst two pieces of parchment paper. Roll out the dough, allowing one of them to be larger than the other. Place the larger of the two pieces of dough into the pie pan, allowing the sides to overhang. Fill the pie with the filling and spread it out until it is mostly even. Top with the second layer of dough, and crimp the sides. Brush with the egg wash.
Place the pie in the oven and bake for 45-50 minutes, or until golden brown on top. Remove the pie from the oven and let it cool for several minutes, before serving.

Notes: 10 Best Sugar Free Blueberry Pie Recipes, The Best Sugar Free Blueberry Pie Recipes on Yummly | Sugar Free Blueberry Pie, Gluten Free, Sugar Free Blueberry Pie, Sour Cream Blueberry Pie.