9-inch Pie Dish
For the Filling
- 6 cups cherries - (sweet and tart, frozen)
- ⅓ cup coconut sugar
- 1 Tbsp lemon juice
- 1 tsp vanilla
- 3 Tbsp arrowroot starch
For the Filling
Place the frozen cherries in a pot along with the coconut sugar, lemon juice, vanilla, and arrowroot starch.
Heat the pot on the stove over medium heat. Stir occasionally until the cherries begin to melt and get soft. This will take about 5 minutes.
Allow the mixture to bubble slightly until it begins to thicken up and can coat the back of a spatula or spoon. Remove from heat and allow the filling to cool down.
For the Crust
Add the King Arthur Paleo Baking Flour to a food processor with the egg. Pulse a few times to combine.
Turn the food processor on and add the maple syrup, 4 Tbsp ice water, and 3 Tbsp coconut oil while it's running. A large ball of dough should begin to form. If it's not, add another Tbsp of ice water until the dough is sticking together.
Wrap the dough in plastic wrap and place it in the fridge for about 15 minutes to chill while you prepare the crumble.
For the Crumble
In a large bowl, add the King Arthur Paleo Baking Flour, coconut sugar, coconut oil, and rolled oats.
Mix with the back of a fork or rubber spatula until the mixture develops clumps; set aside.
Preheat oven to 350 F. Place a piece of parchment paper down on a working surface and sprinkle with a little extra King Arthur Paleo Baking Flour. Roll the dough out so it's big enough to fit in a 9-inch pie dish.
Transfer the dough to the pie dish by flipping the parchment paper on top of the pie dish. press the dough into the corners and patch any spaces that may have broken.
Form the edges of the pie by pressing your pointer and middle finger knuckles into the inside edge and fit the tip of your pointer finger in the middle on the outer side. Do this around the entire pie.
Pour the filling into the pie and sprinkle the crumble over top.
Bake the pie in the oven for 30 - 35 minutes until the filling is bubbling. Make sure to check on it to make sure the crust isn't getting too dark.
Let the pie set for at least 4 hours before slicing and serving!
Cherry types : I used a combination of sweet and tart cherries in this recipe. You can use all tart cherries if you like but I don't recommend using all sweet cherries. Sweet cherries won't get as soft and vibrant as the tart cherries. Regardless of the cherries you use, make sure they are pitted!
Crust tips : To prevent the crust from getting too brown, make sure to keep an eye on it in the oven. If needed wrap the edges of the crust in aluminum foil or use a pie shield. You can also brush a quick egg wash over the edges to help keep the crust a golden brown color.
Serving : Make sure that the pie has set before serving. You will know it's set when you can gently press on some of the cherry filling and it feels like there is some structure.
Storing : If you have left over pie, you can easily store it by wrapping some aluminum foil or saran wrap over the top of the pie. It will keep for up to 2 days at room temperature on the counter or 4 days when stored in the fridge.
Calories: 257kcal | Carbohydrates: 35g | Protein: 4g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 24mg | Potassium: 174mg | Fiber: 2g | Sugar: 17g | Vitamin A: 64IU | Vitamin C: 5mg | Calcium: 17mg | Iron: 1mg