My dad’s favorite pie in the world is Cherry Pie, and with a birthday like June 30, you better believe I’ve made him this pie every birthday for as long as I can remember! As we head into the peak of cherry season, let this treat be part of your summer celebrations. If you have the Sweet Laurel Cookbook, this recipe is very similar to Salty’s Cherry Hand Pies, on page 143. This dessert will be perfect for your Fourth of July gatherings and beyond!
To prepare the crust:
3 cups almond flour
3 tablespoons coconut oil
2 tablespoons maple syrup
1/2 teaspoon salt
Preheat the oven to 350°F. Mix all ingredients in a bowl until soft dough forms. Take the dough, and roll it out between two sheets of parchment paper. Divide the dough into two pieces, one large piece for the crust and a smaller piece for the dough cut outs. Roll the larger piece of dough into a ball and then refrigerate it for about 10-15 minutes. Roll the dough out between two pieces of parchment paper. Remove the top parchment paper and flip the dough into a pie pan.
For the cutouts: Roll the smaller piece of dough out between two pieces of parchment paper. Using a star shaped cookie cutter, cut out star shapes and reserve for topping the pie. Set in refrigerator while you prepare filling.
To prepare the filling:
4 cups frozen or fresh cherries, pits removed
1/2 cup maple syrup
1 lemon, juiced
1 tablespoon arrowroot powder
1 egg, for egg wash
Place cherries in a pan with maple syrup and lemon. Cook for about 10 minutes until mixture begins boil. Remove the cherries from heat and add arrowroot powder. Pour the mixture into pie crust, then top with dough cut outs, and bake for about 20-25 minutes. If crust begins to brown too much, cover the crust with foil and continue baking. Allow to cool and enjoy!