3 pounds of sweet cherries (if using tarts, you might want to up the sugar a little)
3 tsp cinnamon
3 tbsp organic quick cooking tapioca
2 tbsp honey (or liquid sweetener of choice)
Topping:
2 cups oats
½ cup oat flour
3 tbsp honey
¼ cup of coconut oil
2 tsp cinnamon
⅛ tsp salt
Gluten Free Pie Crust (makes one shell):
1 cup brown rice flour
¼ cup plus 2 tbsp coconut oil
¼ tsp salt
½ tsp raw sugar
4 tbsp ice water
Instructions
If making pie crust, place all ingredients except water into a food processor. While it's running, slowly add in ice water until dough comes together in a ball. (alternatively use a prepared crust). If you don't have a food processor, place flour, salt, and sugar into a bowl. Using your hands or a pastry cutter, mix in the coconut oil. Once mixed, gradually add in ice water until dough softens and feels like a workable dough.
Press dough into a pie 9" deep dish plate, crimping the edges to make it look pretty! . Cover with plastic wrap and place in fridge until ready to fill.
In a separate bowl, mix together pie filling ingredients. You can use cherries straight from the freezer or fresh ones. When ready to make your pie, pour ingredients into pie shell.
In another bowl, mix together topping ingredients and press on top of pie filling. We had a little extra that we didn't use, set it aside and save it for some fresh fruit one night. Place on top and heat for a quick dessert.
Place pie on a cookie sheet. Don't skip this!!! Your pie will most likely bubble over a little, so do this to prevent making a mess in your oven. Wrap some tin foil onto the exposed crust. This prevents the crust edges from getting burnt. They will still brown up covered.
Bake at 375 fro about 60-70 minutes, until pie filling is bubbling and looks set (it has thickened).
Let cool for 20 minutes before slicing. Stores well in fridge for a week and is great cold too!
Notes
Calculated based on 10 servings. Nutrition info calculated without pie crust. If using pie crust, add 130 calories, 8.8 g of fat (7.3 of which is saturated), 12.3 g of carbs, 1.1 g of protein per serving. Good source of potassium: 253 mg, 13% of Vitamin C, 12% of iron without crust.
Nutrition Information
Serving size: 1/10 Calories: 240 Fat: 7.2 g Saturated fat: .5 g Carbohydrates: 44 g Sugar: 23 g Fiber: 4.5 g Protein: 4.3 g Cholesterol: 0 g
Recipe by Garden Fresh Foodie at https://gardenfreshfoodie.com/healthy-desserts/cherry-pie/