:D

A month or so ago a workmate came back from Young (NSW) along with a big box of freshly picked cherries. In the past I haven't really eaten many cherries, I loved these ones though.

So this set in motion my idea to make a cherry pie for Christmas.

Looking to make a pie crust without any grains I found a recipe that catered towards almond and coconut flour as well as coconut oil, it also had the cherry base mixture as well. I took this as a starting point and adjusted it to suit.

The pastry ended up being really nice, the only comment being that it wasn't that sweet as no sugar was used. The coconut really came through though both from the flour and oil, I liked it. The hardest part of making it was pitting all cherries, it takes awhile.

Overall it was a really nice pie, shame I didn't get to have a second serving, it was eaten within minutes on Christmas night.

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Cherry Pie

Ingredients:

Crust

• 3 cups Almond Flour
• 1 1/2 cup Coconut Flour
• 1 cup Coconut Oil (melted)
• 1/2 teaspoon Salt
• 1 Egg
• Water

Filling

• 4 cups of Cherries (pitted and sliced)
• 1/4 cup Raw Organic Honey
• 2 tablespoon Arrowroot Powder
• 1/4 teaspoon Almond Extract (optional)

Method:

1. Preheat oven to 180 degrees celsius.
2. Combine all crust ingredients except water in a bowl and mix well, you should have a crumbly mixture.
3. Slowly add water in 1 tablespoon increments and mix well to help you form a dough.
4. Once you have a dough, grease your pie dish with coconut oil and using your hands spread your crust throughout your dish and up the sides ensuring it is even around the dish.
5. Place your crust in the oven and bake for 8 minutes.
6. While your crust is baking, place your water and honey in a saucepan over medium heat and stir until well combined.
7. Slowly add in your arrowroot powder and continually stir until your sauce thickens.
8. Add in all your cherries and then continue to stir over the heat for 2-3 minutes.
9. Remove from the heat and add your almond extract and stir well.
10. Drain the cherries through a sieve to remove juice.

11. You should have your crust out of the oven now, pour your cherry mixture into your crust and distribute evenly.
12. Place juice into a saucepan and simmer over low heat until it thickens, stirring regularly.
13. Let juice cool and pour into crust.
14. Bake for 15-20 minutes.
15. Remove and let cool.

This recipe was original based off this one with my own modifications.