Grain-Free Cherry Pie

Almond Meal Pastry:

1. Mix almond meal, eggs, salt and butter or coconut oil in a food processor, or in a Thermomix 40 sec/speed 4 (use spatula to help mix), until a soft dough is formed. 

2. Remove the dough from the bowl and separate into two balls. Flatten into discs, and wrap separately in baking paper. Place in the fridge to chill before use, if needed.

Grain-Free/GAPS Cherry Pie:

1. In a large bowl, stir the cherries, honey, lemon juice, vanilla and almond extract together, then set aside.

2. Grease the pie dish or cake tin with butter or coconut oil and set aside.

3. Preheat oven to 180C.

4. Roll out half the pastry into a large circle about 5mm thick, between two sheets of baking paper. Remove the top sheet of paper, turn it over into the pie dish or cake tin, press gently into the base and carefully remove the paper. Press dough in so that it’s even across the base and up the sides (trim and patch as needed), and neaten up the top edge. Crimp edges with fingers if you like, then poke some holes in the base with a fork. 

5. Place pie crust into the oven and bake for about 10-12 mins, or until just cooked through. Remove from oven.

6. Use a slotted spoon to scoop the cherries into the crust. Reserve the juice for the next step. Place the pie, uncovered, into the fridge while you reduce the juices.

7. Pour the leftover juice into a small saucepan (you’ll need about 1 cup), stir through the gelatine powder and bring to a simmer over medium-high heat. (If you don’t have enough juice you can add a little water or apple/orange juice with a little more honey to taste.) Cook and stir for 5 minutes or until the gelatine has melted and juice has slightly reduced. Cool for 5 minutes. Remove the pie from the fridge and pour the juice over the cherries.

8. Roll out the remaining pastry between two sheets of baking paper to about 5mm thick. Cut out stars with star-shaped cookie cutters. (Can use two different sizes as pictured.)

9. Arrange stars on top of the pie filling, brushing each carefully with whisked egg/milk.

10. Place the pie into the hot oven and cook for about 15 minutes or until the stars are lightly browned. (Turn pie around in oven partway through for even cooking if necessary.) Note: If edges are browning too quickly, you can fold foil around the edge of the pie dish/cake tin to protect the crust from burning.

11. Cool the pie before serving. The filling will be firmer if chilled.

Grain-Free Cherry Pie made with Morello Cherries:

1. Strain the cherries, reserving the juice, and set aside.

2. Continue with steps 2-5.

3. Place cherries into baked crust and place into fridge to chill.

4. Pour the juice from the jar into a small saucepan (you’ll need about 1 cup), stir through the honey, lemon juice, vanilla, almond extract and cornstarch and bring to a simmer over medium-high heat, stirring. (If you don’t have enough juice you can add a little water or apple/orange juice with a little more honey to taste.)

5. Cook and stir for 5-10 minutes or until juice has slightly reduced and thickened. Cool for 5 minutes. Remove the pie from the fridge and pour the juice over the cherries.

6. Continue with steps 8-11.

Storage

Best eaten within 2-3 days, or freeze for up to 2 months, wrapped well so that they are airtight.