CHERRY PIE

CHERRY PIE

By littlemoondragon.blogspot.fr

For the Crust

240g/2 cups of almond flour

70g/1 cup shredded coconut

105g/1/2 cup coconut oil, melted

85g/1/4 cup honey

1/4 tsp salt

For the Filling

300g/2 1/2 cups cherries, sliced and pitted

1 tbsp honey

Mix together all of the crust ingredients.   Separate evenly into two bowls and chill for at least half an hour.  While your crust is chilling, slice and pit the cherries.   Preheat the oven to 190.  Use one of the parts of the crust and press into the bottom of a pie dish and bake for 10 minutes.

Put the honey and cherries into a small saucepan and heat up with a lid on.  Stir occasionally.  When your mixture is boiling turn off the heat and leave to cool.  While your filling is cooling, roll out the other part of your crust between 2 sheets of parchment paper.  It should be about a quarter of a centimeter, but don't worry about it being perfect.  Pour the filling on top of the bottom crust and spread it out evenly. Add the crust on top as best you can as the pastry is very delicate and may fall apart a bit, just patch it together, it will be ok as it is a crumble pie.   Use a fork to make a few holes in the top so that steam can escape.  Bake at 175C for 25 minutes.  Leave to cool.