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Cherry Pie {grain free}

July 22, 2009 by Erica 8 Comments

Cherry Pie

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.

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Cherry Pie {grain free}

You can make this plant based by replacing the butter with olive oil and the egg with a flaxseed meal egg.
Servings: 8 servings
Calories: 493kcal

Ingredients

Filling

  • 2 pounds cherries pitted; frozen works too
  • 1 cup blueberries or assorted fruit or berries
  • 1/4 cup lemon juice
  • 3/4 cup honey or maple syrup

Crust {top & bottom}

  • 3 cups almond flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 tablespoons unsalted butter cold and cut into pieces
  • 2 tablespoons honey
  • 1 large egg
US Customary - Metric

Instructions

  • 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 parchmentpaper, on the top and bottom of the dough ball and roll out the doughwith a hand roller so that it can fit into a pie dish (8 or 9 inches indiameter). Lift the crust up using the paper edges and place it in thepie dish. Alternatively, you can place the pie plate over the crust andflip the paper, crust and pie dish over, and then smooth out the crustin 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 piefilling and crust. Along the edges, cover the previously baked bottomcrust with the new top crust to prevent the bottom crust from browningany further.
  • 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 letthe edges of the top crust burn. You can cover the edges with foil to prevent them from burning.
  • Enjoy!

Nutrition

Calories: 493kcal | Carbohydrates: 61g | Protein: 11g | Fat: 27g | Saturated Fat: 5g | Cholesterol: 38mg | Sodium: 118mg | Potassium: 299mg | Fiber: 7g | Sugar: 48g | Vitamin A: 291IU | Vitamin C: 13mg | Calcium: 110mg | Iron: 2mg
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Filed Under: Desserts, Gluten-Free, Lactose Free, Paleo, Snacks, Specific Carbohydrate Diet (SCD), Vegetarian

Previous Post: « Flourless Brownies
Next Post: Coffee Ice Cream {dairy free} »

Reader Interactions

Comments

  1. Greenmama

    June 20, 2012 at 1:12 pm

    I made this for my son’s birthday with fresh tart cherries that we had picked locally. I think perhaps the fact that they were fresh and tart (instead of frozen sweet cherries) affected the recipe – I let it simmer for 2 hours and although some liquid evaporated, they never thickened down to anything close to a pie-filling texture. I finally added in some grassfed beef gelatin, which helped. By that point, it was past midnight, so I decided to refrigerate the pie with the top crust rolled out and bake it the next morning. Because the filling was so cold, the middle of the top crust never really baked/browned – even with an extra 15 min baking time, although the edges got pretty dark (I did cover them halfway through). I’m sure that if I had followed your recipe without those changes, it would have turned out beautifully, and the flavor was fabulous despite the little bumps in the process. Thank you for the GAPS friendly recipes!!

    Reply
  2. Connie

    February 23, 2012 at 9:09 pm

    I have been looking for a pie crust recipe. Found you on Pinterest.

    One question…can I use Stevia instead of honey?

    Reply
  3. Erica

    April 28, 2010 at 7:51 pm

    Hi Fran. Wow, that’s a tough one. I can’t seem to find a “real” bread recipe that doesn’t use baking soda. Try this one: http://scdrecipe.com/recipes-bread/skillet-pita-bread/

    Reply
  4. Fran Fritz

    April 28, 2010 at 10:00 am

    Sorry not ‘DAPS’, it’s GAPS

    Reply
  5. Fran Fritz

    April 28, 2010 at 9:59 am

    My son is following the DAPS diet which eliminated grain, baking soda and baking powder. Do you know a recipe for bread which could be used for sandwiches and toast?
    By the way, your parmesean crackers are delicious!!!
    Fran

    Reply
    • Lucine Drake

      March 14, 2018 at 1:16 pm

      Actually, baking soda is allowed on GAPS.

      Reply
  6. Erica

    July 31, 2009 at 10:29 pm

    Doing great – hope you are too! I know what you mean – I haven’t cooked in a few days.

    Reply
  7. CoconutGal

    July 31, 2009 at 12:49 pm

    Oh my goodness!! As soon as it cools down I am baking this! Looks wonderful 🙂
    Hope you are doing well!

    Reply

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Specific Carbohydrate Diet by Erica Kerwien - Comfy Belly
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Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

Temperature conversions

Gas Mark Fahrenheit Celsius
  1/4  225  110
  1/2  250  130
    1  275  140
    2  300  150
    3  325  170
    4  350  180
    5  375  190
    6  400  200
    7  425  220
    8  450  230
    9  475  240

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About Erica

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I create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.

One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →

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Creamy Broccoli Basil Soup
Mexican Stuffed Peppers
Mexican Beans and Rice

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