Whether you are celebrating an occasion, or just want an excuse to satisfy your sweet tooth, this delicious pie is perfect for an early summer party dessert. Life is about balance and a dessert like this is a great way to indulge in a healthy way.
I like to use sour cherries because they not only taste delicious, but they also have many health benefits. Tart cherries are ranked #14 on the list of the top 50 foods for the highest antioxidant content per serving. They are also anti-inflammatory, protecting your muscles from stress, pain and strain. Studies have been done on people with inflammatory conditions like osteoarthritis and gout, showing that consumption of sour cherries can actually relieve their symptoms. Sour cherries also protect your cardiovascular health, lowering cholesterol and triglyceride levels in addition to other risk factors. They are also beneficial in defending against neurodegenerative disease like Alzheimer's and Parkinson's by protecting neurons from cell-damaging oxidative stress. They even provide metabolic support by lowering fat storage and lessening risk of type II diabetes.
This makes it the perfect, "guilt-free" dessert--tasty with health benefits!
- 2 1/4 cups coconut flour
- 1/2 cup rice flour
- 1 tsp honey
- 1 teaspoon pink himalayan salt
- 1 cup coconut oil
- 4-5 tablespoons ice water, as needed
- 6 cups (2 pounds) frozen tart cherries
- 1 cup honey
- 3 tablespoons cornstarch
- 1 teaspoon lemon juice
- 3/4 teaspoon almond extract
- 1 tablespoon almond milk
Combine all ingredients in a food processor and pulse until combined. Add water as needed until dough is even. Divide into two balls of equal size and refrigerate for a couple of hours.
Take one ball of dough, roll it out on a lightly floured surface and place into pie pan (approx. 9 inches). Return to fridge for 30 minutes.
Add cherries into a saucepan with the lemon, cooking on medium-high heat. Stir lemon, cornstarch and honey into the mixture. Turn off after mixture has thickened and comes to a boil. Remove from heat and add in almond extract. Pour filling onto crust and return to fridge.
Take second ball of dough, roll it out on a lightly floured surface and use as the top (either as a solid or a lattice top).
Preheat oven to 400 degrees F (keeping the pie refrigerated at that time). Then add pie to middle rack of oven and let bake for 30-45 minutes, or until the edges of the dough are browning and/or filling is bubbling.
Remove pie from oven and let cool on a wire rack. Wait at least 3 hours before cutting and serving.
Slice and serve at room temperature.