Healthy Cherry Pie with Almond Flour Crust

Sugar-Free Cherry Pie with Almond Flour Crust

Ingredients

For the Crust:

• 2 cups almond flour
• 1/4 cup coconut oil or unsalted butter, melted
• 1 large egg
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 2 tablespoons cold water (if needed)

For the Filling:

• 3 cups fresh or frozen cherries (pitted)
• 1/4 cup erythritol or your preferred sugar substitute
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 tablespoon cornstarch or arrowroot powder (for thickening)
• 1/2 teaspoon cinnamon (optional)

Instructions

Make the Crust:

1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, combine almond flour, salt, and baking soda.
3. Add melted coconut oil (or butter) and the egg. Mix until the dough forms a consistent texture. If the dough is too crumbly, add cold water one tablespoon at a time until it holds together.
4. Press the dough into a 9-inch pie pan evenly across the bottom and up the sides. Prick the bottom with a fork to prevent bubbling.
5. Bake the crust for 10-12 minutes or until lightly golden. Remove from the oven and let it cool slightly.

Prepare the Filling:

1. In a large saucepan, combine the cherries, erythritol, lemon juice, vanilla extract, cornstarch, and cinnamon.
2. Cook over medium heat, stirring gently until the cherries start to release their juices and the mixture thickens, about 5-7 minutes.
3. Remove from heat and let it cool slightly.

Assemble the Pie:

1. Pour the cherry filling into the pre-baked almond flour crust, spreading it evenly.
2. Optional: You can place additional almond flour dough on top in a lattice pattern for a traditional look.
3. Bake the pie for another 15-20 minutes until the filling is bubbly and the crust is golden.

Serve:

1. Allow the pie to cool completely before slicing.
2. Enjoy your delicious sugar-free cherry pie!

Storage

Store any leftovers in the refrigerator for up to 3 days. Rewarm slices in the oven or enjoy cold.

Enjoy!

Dr. Rev. Jenine Marie Howry