All Natural Low Carb Fruit Pie Filling Recipe

All Natural Low Carb Fruit Pie Filling made with Thick It Up™

low-carb-pie-fillingIt's great to have delicious low carb fruit pies for dessert all year long... With this easy recipe, you can make all kinds of fruit and berry pies, but without all the carbs.

You can make this recipe with one single crust, and top it with whipped cream in place of the top crust if you like it that way better. This recipe is simply for the fruit or berry filling - put this filling in your favorite pie crust. We recommend our Best Ever Low Carb Pie Crust recipe, our yummy Press -n- Bake Pie Crust recipe, our delicious Streusel Pie Crust recipe, our easy-to-make Graham Cracker Style Low Carb Pie Crust Mix or our fabulous Press -n- Bake Pie Crust Mix




  • 2 Teaspoons lemon juice


Baker’s Tip: If using water packed cherries, do not drain the water.

In a saucepan, bring the berries to a boil on medium -high heat, add the lemon juice and 1 tablespoon water. Stir in the Spoonful™ sweetener. Sprinkle the Thick-It-Up™ over the fruit and whisk lightly to blend well. Fruit will begin to thicken. Remove from heat and spoon into a baked single crust or unbaked pie shell. Place in fridge to chill or If baking the pie, top with a crust (if using), cut several slices on the top of the crust to let out the steam and bake pie for 35-40 minutes until crust is brown and fruit is bubbly.
Filling thickens as it cools. Makes 7 servings, 5 net carbs each.

To use to thicken pie fillings (in place of cornstarch) Add ½ to 1 teaspoon Thick It Up™ to uncooked fruit before baking pie: See this recipe for Low Carb Apple Cranberry Pie.

To Thicken Fresh Fruit without heating fruit, see this recipe for fresh strawberry pie.
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