This time last year, I was baking my first pie. It was a ginger apple crisp and dangerously delicious (can be found in my recipes)! So addictive that it has taken me a year to get back into baking pies and to do it in a way that you don't feel guilty about.
So here it is, a gluten free, vegan, (can be Keto) Cherry Pie that is too good to be true! Enjoy it fresh out of the oven with a scoop of vanilla nicecream (can be found in my recipes) or as is. Hope you love it, my sweet family! Xx
Tips: I recommend using the brand Lakanto for the maple syrup because it is low calorie (15 calories/2 tbsp) and the monk fruit sugar won't spike blood sugar levels. The only sugar in this recipe comes from the fruits.
Freeze leftovers up to 3 months and warm them up in the oven or microwave. (Sometimes I think these taste better than fresh)
**To make Keto, substitute oat flour for coconut flour
FOR THE CRUST:
- 1.5 cup gluten free rolled oats (I blended Bob's Red Mill rolled oats to make flour)
- 1/3 cup coconut oil
- 1/4 cup Lakanto Monk Fruit Maple syrup
- 1/2 tsp pink Himalayan salt
FOR THE FILLING:
- 6 cups frozen cherries
- 1/3 cup arrowroot starch (thickens the filling)
- 1/4 cup Lakanto maple syrup
- 1 tbsp vanilla
- Cinnamon, to taste (I add until I can smell the cinnamon)
FOR THE CRUMBLE:
- 1 cup Bob's Red Mill gluten free quick oats
- 1/4 cup gluten free oat flour
- 1/4 cup coconut oil, unmelted
- 2 tbsp Lakanto maple syrup
- 1/4 tsp pink Himalayan salt
- Cinnamon, to taste
Steps (Preheat oven to 400F):
1. Add all the crust ingredients to a bowl and stir until it is a ball of dough. Add water if too dry.
2. Use a dollop of coconut oil to spread in the pie mold before pressing dough into the mold. Set aside and make the filling.
3. Cut the still-frozen cherries in half (gives the pie the juiciness you want). Add cherries, arrowroot starch, vanilla, cinnamon, and monk fruit maple syrup to a bowl and stir.
4. Pour filling over the crust and set aside to make the crumble.
5. Add all ingredients for the crumble to a bowl and mash using a fork until you have chunks (crumble-consistency). Sprinkle crumble over filling.
6. Bake pie (uncovered) for 20 minutes at 400F (set an alarm). Then bake for another 35 minutes at 350F. When you can smell cinnamon and the crumble is a golden brown, it is ready.
Servings: 9 slices, (depending on size, can be 8-10 slices)
Fat: 17g (all from coconut oil)
Net Carbohydrates: 35g
Sugars (all from fruit): 13g