Place the cherries, erythritol, xanthan gum and water into a small saucepan and bring to the boil.
Stir well to ensure the xanthan gum is evenly dispersed and taste for sweetness. Add more erythritol if you want it sweeter.
Remove from the heat and set aside to cool and thicken.
Place the flours, baking powder, xanthan gum, egg, butter, salt, baking powder and erythritol into a food processor and blend until you have a dough.
Form the dough into a ball with your hands, cover with parchment paper and place in the fridge. Chill for 45 minutes.
Preheat the oven to 180C/375F degrees.
Lightly butter a pie dish.
Remove the pastry from the fridge and cut into half.
Place one half on a sheet of parchment paper and cover it with another layer of parchment paper.
Roll out gently into a circle slightly larger than the pie dish.
Remove the top layer of parchment paper, then using a hand under the bottom parchment paper place the pastry into the pie dish. If it breaks or cracks, repair it with your hands.
Spoon the cherry filling into the pie dish.
Take the second half of the dough and either repeat the rolling as above for a complete lid or roll out and cut into strips to make a lattice lid.
Bake for 40 minutes until the top of the pie is lightly golden and firm.
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information