Note from Stacy: This pie was created entirely by Cole. He researched non-Paleo recipes online before embarking upon making his own the next day. His research and planning paid off, because this is one of the best pies I can remember having! He even knew the specific brand of products he wanted to use to replace the traditional ingredients in the recipes he found.
I did have one recommendation for him, which was the addition of Vital Proteins collagen. Note, this is NOT gelatin, but rather the cold-soluable gelatin. You can read about the differences between the two in our earlier posts here and here. I find that the collagen aids in the “activation” of fruit’s natural pectin. The result was the perfect textured filling. If you skip this ingredient the texture may not be justright as we describe in the instructions.
I made a cherry pie with the help of my mom. It was fun, especially when when I learned about tablespoon and cup conversions in the kitchen! 4 tablespoons equals 1/4 cup, so we got to do math while we were cooking in order to measure the butter.
Cherries are my 2nd favorite fruit because when we go to pick our own cherries I get to climb trees to get them. The only downside is they have seeds, but we have a cool gadget to pit them and that makes it fun!
Me and my mom decided to make a crumble topping instead of another pie crust on top of, because I love pie but my mom loves crumble. This version is the best of both!
- 2 cups each fresh and frozen cherries, pitted (we used half sweet half tart)
- Juice of 1 lemon or lime
- 1 tsp almond (or vanilla) extract
- ½ cup palm sugar (or any unrefined granulated sugar)
- ¼ cup +1 tbsp Otto’s Cassava flour
- 1 scoop Vital Proteins collagen
- 1/2 C butter, ghee, or palm shortening (softened to room temperature)
- 1 C blanched almond flour
- 1 C sliced almonds
- 1/2 C palm, date, maple or other unrefined granulated sugar
- 2 tsp ground cinnamon
- 1 tsp ground allspice
- 1/4 tsp salt
- And your favorite pie crust recipe. We recommend the lard-based crust in Beyond Bacon or this guest post version by Merit + Fork, we used a frozen gluten-free one from the store.
- Put all cherries in medium sized saucepan and place over med heat, add the citrus juice. After the cherries lose considerable juice, which may take a couple of minutes, remove from the heat and turn off stove, safety first!
- To make the filling, in a small bowl, mix the sugar, collagen and cassava flour together. Pour this mixture into the warm cherries that we have made earlier and mix well. Add the extract, then mix. Return the mixture to the stove and cook over low heat, stirring frequently until it thickens to almost a gloop - you should be able to see the pan for a second or two when you swipe your spatula across the bottom of the pot. Remove from the heat and let filling cool. If the filling is too thick, add a little water - too thin, add a little more cassava flour.
- While waiting for your filling to cool, make the crumble topping. Combine all ingredients in a bowl and mix together with your hands, until all dry ingredients are incorporated into chunks of butter.
- Pour the filling into your favorite uncooked pie dough recipe. Then, gently add the crumble mixture over top of the cherry filling.
- Bake at 375 for about 50 minutes. When pie crust and topping turns light brown, and cherry mixture is bubbling, remove from the oven and place on a rack to cool.
- Make sure to share(with me) and enjoy
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