Originally Posted by Apricot
I've made lots and lots of sugar free pies for my fruit lovin' diabetic father. During the summer, our home is a 2-3 pie a week family. I just make the pie without sugar. I use corn starch & flour (for thickening) and usually cinnamon, blend with the fruit, and layer it in the pie crust. Cook!
That's true, if your taste has been adjusted away from supersweet there is no reason to add any sugar at all.
I don't usually add any sugar to my apple pie, for example. Just apples and cinnamon and a spoonful of flour to thicken the juices, and a pinch of salt to counter the natural sweet.
Cherries are just more tart, so I do add a bit. But if your taste allows for a very tart pie, it's not like the pie will fall apart or anything without the sugar.