This was going to be just cherry pie, but then I had a few raspberries left over, and a plum, and a peach, that were all on there last healthy leg. So, it became a party in the pie filling.
It’s still a cherry pie, but the extra fruit gave it a slightly fuller flavor and texture. I’m using a crust made out of almond flour (this means it’s gluten-free), and I make the filling separately from the crust and then combine the two at the end for a quick finishing bake. This technique preserves the pie crust and avoids burnt edges since honey and almond flour tend to bake quickly. It also allows me to thicken the filling naturally – by cooking off some of the moisture.
Oh, the plate is messy because this was my second slice. I ate the first slice and then realized I didn’t take a shot of it yet.
- 2 pounds of cherries, pitted (fresh or frozen; I used Bing and a few Rainer)
- 1 cup of assorted fruit, optional (raspberries, blueberries, apples, and plums are good, or just more cherries)
- 1/4 cup of lemon juice
- 3/4 to 1 cup of honey (depending on how tart the cherries are)
Crust (top and bottom):
- 3 cups of almond flour
- 1/4 teaspoon of baking soda
- 1/4 teaspoon of salt
- 4 tablespoons of unsalted butter, cold and cut into small pieces
- 2 tablespoons of honey
- 1 egg
- Make the filling ahead of time, since it will simmer for up to an hour.
- Place the fruit, honey, and lemon juice in a saucepan and bring to a boil. Simmer the fruit soup for at least 30 minutes (I usually do this up to an hour) to thicken the filling (remove moisture).
- And now for the crust. Preheat the oven to 350 degrees F.
- Combine all the ingredients in a food processor, or combine them well by hand. The butter will still show in the dough. Separate the dough into two balls, and wrap one ball in wax paper or plastic and place in the refrigerator.
- Place the other dough ball on a nonstick surface, such as parchment
paper, on the top and bottom of the dough ball and roll out the dough
with a hand roller so that it can fit into a pie dish (8 or 9 inches in
diameter). Lift the crust up using the paper edges and place it in the
pie dish. Alternatively, you can place the pie plate over the crust and
flip the paper, crust and pie dish over, and then smooth out the crust
in the pie dish.
- Bake the crust for about 15 minutes, or until browned. Take out and cool the crust.
- Place the cooled cherry filling in the pie crust.
- Take the second dough ball and roll it out so it fits over the pie
filling and crust. Along the edges, cover the previously baked bottom
crust with the new top crust to prevent the bottom crust from browning
- Place the pie in the oven at 310 degrees F and bake for 15 minutes,
or until the center of the top crust is slightly brown. Try not to let
the edges of the top crust burn. You can cover the edges with foil to prevent them from burning.