It may not be cherry season anymore, but that won’t stop me from making and enjoying a cherry pie!
Cherries are the star of this pie with a crust that accents and elevates the overall flavor.
No fresh cherries around? Not a problem, frozen cherries work just as well as fresh in this cherrylicious pie.
Crust Ingredients:
- 10 pitted Medjool dates (or 1 very full cup)
- 1 cup almonds
- 1.5 cup oats (I use gluten-free)
- 1 tsp cinnamon
- 1/2 cup water
- 1/4 cup coconut sugar
Filling Ingredients:
- 9 cups frozen sweet cherries (pitted)
- 1/2 cup coconut sugar
- 3 tbsp cornstarch
Crust Directions:
Put all ingredients into your food processor and process until almost smooth.
Lightly grease a 9-inch pie plate with coconut oil. Scoop the batter into your greased pie plate. Using your fingers, press the crust down as evenly as possible pushing the dough up the sides of the pie plate.
Bake in preheated 350 degree Fahrenheit oven for 12-15 minutes or until the edges are golden brown and the crust is no longer sticky to the touch.
Filling Directions:
Begin by measuring out your 9 cups of frozen cherries. Put the frozen cherries into a microwave-safe bowl and microwave to thaw. Be sure to measure out your cherries before thawing them or the measurement will be off (you’ll end up with a whole lot more filling).
If you’re using fresh cherries, measure out the whole cherries, and then pit them. Skip microwaving as they are fresh and ready to use.
Transfer the thawed or fresh cherries to a large stovetop pot. Add the coconut sugar.
Put the cornstarch in a mug and just cover it with water. Mix it until the cornstarch is completely dissolved. Once dissolved, add the cornstarch + water mixture to the pot. Mix well.
Turn the burner on to medium-high heat. Stir continuously until the mixture begins to lightly boil. Continue to stir until the batter thickens and darkens (this usually happens about 2-3 minutes after the filling begins to boil).
Once the filling has thickened, pour the contents of the pot over the pie crust smoothing it out as you go.
Let the pie cool on the counter and then transfer to the fridge. Let cool in the fridge for 5-6 hours before serving (this gives it the time it needs to set).
Store leftovers in the fridge.
Enjoy!
Desserts à la Mariane 