This year has been a WHIRLWIND, to say the least! I have loved Curbside delivery from HEB for a while and I’ve done delivery services in the past to make life more efficient (and, if I’m honest, it’s because I refuse to take my kids to the store). Since March of this year, though, I have been getting my groceries delivered consistently. It’s a beautiful thing and certainly a privilege! I rarely have any issues with the services that deliver but I DID make my own “oopsie” mistake by ordering WAY too many cherries in a recent order! What to do in the summer with too many Cherries?? Well, make a PIE, of course! That’s exactly what we did. If you’re a friend that specifically needs the Gluten Free crust I’m going to share that I used, AWESOME! If not, take this delicious pie filling that is enough for TWO pies and use whatever crust you fancy! It’s so simple and, as always, the freshest stuff is always better than anything sitting on a store shelf, IMO! Here we go!
Cherry Pie Filling:
3lbs of Pitted Fresh Cherries (2 bags from the store)
2T Fresh Lemon Juice
1/2 cup of water and 1/4 cup of water (separated)
1 cup raw sugar (can also use sugar substitute of your choice. Swerve is our favorite and can be used 1 for 1)
1tsp Vanilla or Almond Extract
3 1/2 T Arrowroot Flour (for thickening)
In a large pot, add in your fresh cherries, Lemon Juice, 1/4 cup of water, Sugar, Cinnamon, and Almond Extract. Turn your heat on to a medium setting to warm up the cherries and allow the juices to release. Cover and simmer for 4-5 minutes. You can mask up the cherries a little if you’d like at this point.
Mix together 1/2 cup of water and your Arrowroot Powder and pour into your cherry mixer. Stir and keep simmering while you watch it thicken. At this point, you can turn the mixture on Low to simmer and thicken for about 4-5 more minutes. Set aside and let cool while you make your pie crust!
NOW, for the pie crust! For us, we always cook dairy free due to lactose intolerances and dairy sensitivities in our home but I will also give alternatives for those that enjoy dairy! I love this crust because it’s basically fool proof and can fit almost any dish size that you’d like to use! Double this recipe to make two pies. The measurements below are for the bottom crust and for the top crust layer as well!
Ingredients for the Crust:
5 cups Almond Flour
4T Maple Syrup or Honey
6T melted Coconut Oil or Butter
Preheat your oven to 350 degrees while making the dough.
Simply mix your dry ingredients in a bowl and add the oil of your choice then mix. Eggs go in last and you’ll just mix it up until a dough forms. Remember, baking with Almond Flour isn’t going to be the same as a regular dough but it is absolutely delicious!
Take your pie pan or baking dish of your choice, grease it generously with coconut oil or butter. Divide your dough in half and press one half into your baking dish to cover the bottom. Poke holes with a fork through the pan and then pop it into the oven for 10 minutes to par bake.
Remove crust from the oven, add 1/2 Cherry Pie Filling (or however much YOU like, I don’t judge). Roll out the other half of your dough and place on top of your filling. OR you can be impatient like me and simple grab bits of the dough, flatten in your palm and drop on the top. Either way, it works! Poke a few extra holes on the top of your pie, sprinkle with a little sugar and pop it back into the oven for 10-15 minutes.
Y’all, this pie is AMAZING by itself. Add a scoop of Vanilla ice cream (our favorite non-dairy ice cream is NadaMoo brand!) If you don’t choose to bake two pies from the filling, it makes DELICIOUS topping to Banana Splits, Hot Fudge Sundae’s, or for Cherry Popovers! The options are endless.
I hope you love this recipe as much as my family did! No matter how crazy this year keeps getting, I sure do pray that each of you take some time to enjoy the little things in life that inspire you and lift your spirits in spite of what’s going on around you. It doesn’t have to be a major thing… it can be as simple as a fresh baked Cherry Pie. 🙂
– Maca is a resident of Waxahachie and the owner and founder of Healthy Mess. She is passionate about all things related to HEALTHY – Living – Eating – Bodies – Mentality – Spiritually – Marriages – and all that falls in between. She just so happens to also embrace the MESS that is amongst all of the things of life. She loves to write and share what she’s found along the way.