My new roommate is bringing all sorts of life and goodness to our home! She planted a small garden which I am thrilled to start incorporating into my food, and this weekend she went Cherry Picking in Leona Valley at Villa del Sol, bringing home a heap of beautiful Rainier and Bing cherries. When she asked me if I wanted to make a pie with these beauties, of course I set right out looking for a Primal or Paleo pie recipe to start from. I couldn’t think of anything better to bake in honor of Father’s Day since cherries are my Dad’s favorite, especially the Rainier. I just wish he had actually been there to eat it! I described it to him over the phone as I was baking and he fully approved of the recipe. I will have to convince my mom to make it for his Birthday next week while the cherries are still in season. The result was a light, fresh, and delicious guilt-free dessert. If you want to spring for that extra indulgence, try this with a scoop of greek frozen yogurt (you could even make your own in the blender or a VitaMix) or fresh whipped cream (check out how to make whipped coconut cream here!).
Paleo Pie Crust (Adapted from Elana’s Pantry) (Difficulty-Easy)
- 2 1/2 c. almond meal
- 1 tsp. salt
- 2 Tbsp. organic extra virgin coconut oil
- 3 Tbsp. raw honey
- 1 organic free range egg, at room temperature
Preheat oven to 350°F. Place almond meal and salt in food processor and pulse briefly. Add coconut oil, honey and egg and pulse until mixture forms a ball. Press dough into a 9-inch pie pan. Bake 10-12 minutes, or until just golden brown. The crust will bake again after it is filled.
Paleo Cherry Pie (Adapted from Appetite for Discovery) (Difficulty-Easy; Serves 8-10)
- 6 c. pitted fresh cherries
- 1/4 c. water
- 2 Tbsp. arrow root powder
- 1 tsp. vanilla extract
- 2 Tbsp. honey
- 1/2 c. slivered almonds
- 1/2 c. unsweetened shredded coconut
- 1 organic free range egg at room temperature
- 2 tsp. cinnamon
Make the Filling: Mix the ground arrowroot with the water in a small bowl and add to a large saucepan with the rest of the filling ingredients. Simmer on a low heat for about 10 mins, stirring occasionally, until the cherries have softened but are still holding their shape and some syrup has formed.
In a bowl, mix the topping ingredients together and set aside.
Fill the baked pie crust with the cherry filling and then generously sprinkle over the topping. Bake for 15 mins at 350°F or until top is golden brown, turning half way through. Allow to cool before carefully transferring to a plate.