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.