Tart cherry pie. Crust made with 1/3 substitution of cornmeal for flour. For filling I substituted sure-gel starch for the flour thickener and substituted monkfruit sweetener for sugar. I will use about 1/3 less thickener and flour next time, because excess settled in the filling. Tasted good anyway. The crust was flaky, maybe a little grainy from the cornmeal.
Montmorency sour cherry pie. I used cornmeal for 1/3 of the white flour in the crust. I used sure-gel starch instead of flour in the filling, and monkfruit sweetener instead of sugar. Very flaky. Not much corn taste. so far no rise in blood glucose π€. Next time use less starch. #baking