CHERRY PIE WITH FLAKY CRUST

CHERRY PIE WITH FLAKY CRUST

By paleogrubs.com

Serves 10

For the crust

480g/4 cups almond flour

2 egg, lightly beaten

2 tbsp coconut oil

pinch of salt

½ tsp cinnamon

2 tbsp raw honey

For the filling

400g/4 cups frozen cherries

2 tbsp gelatin

2 tbsp water

1 ½ tsp lemon zest

150g/½ cup honey

For brushing

1 tbsp almond milk

Instructions

In a large bowl place the almond flour, salt, coconut oil and eggs. Mix well to combine. Cover with plastic wrap and refrigerate for 30 minutes.  Meanwhile, make the filling. Mix the gelatin with 2 tbsp of water and set aside. Place the rest of ingredients in a pot and cook for 5 minutes. Add the gelatin mixture, mix well and cook for another 2 minutes or until thicken. Remove from the heat and set aside.  Preheat oven to 350°F/175C. Divide the dough into 2 balls. Press one ball into a greased 8-inch pie dish. Pierce the bottom of the crust all over with a fork. Bake for 10 minutes then remove from the oven.  Meanwhile, place the second ball of dough between two pieces of greased baking paper and using a rolling pin, roll out to a flatten 8 inch round. Chill it in a freezer for 30 minutes. Remove the crust from the freezer and using a small cookie cutter or pastry tips , cut holes all over the crust.  Transfer the cherry filling to dough-lined dish. Place the crust on top of the pie and seal the edges. Brush top crust with almond milk and bake for 30 minutes or until golden. Cool at room temperature and serve.