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When you want a pie that feels like a cozy family gathering and brings something special to the table using nourishing ingredients this homemade flaky crust cherry pie never disappoints. Tender almond flour crust and a honey-sweetened cherry filling make this a wholesome dessert I trust for picnics holidays and any day I want to make memories.
This pie recipe became my daughter’s favorite the first time I made it. Now we bake it together every spring when cherries appear at the market and we always sneak tastes of the filling while it cools.
Ingredients
- Almond flour: brings buttery flavor and structure to the crust use fresh or vacuum-sealed for best results
- Eggs: help bind and add lightness look for pastured eggs for a richer texture
- Coconut oil: keeps the crust flaky and tender choose extra virgin for mild flavor
- Salt: sharpens all the flavors in the pie
- Cinnamon: gives subtle warmth use true cinnamon for sweet complexity
- Bee Well Honey: sweetens naturally and lends floral notes select raw or local if you can
- Frozen cherries: juicy and tart year round try to use unsweetened for best control over sweetness
- Arrowroot flour: thickens the filling smoothly perfect for glossy pies
- Water: helps dissolve the arrowroot for easy mixing
- Lemon zest: brightens and balances the cherries always zest before juicing to avoid bitter pith
- Almond milk: for brushing the crust gives shine and aids browning choose unsweetened to avoid extra sugar
Instructions
- Make the Dough:
- Combine almond flour salt coconut oil and eggs in a large bowl mixing thoroughly until a shaggy dough forms. Knead gently with clean hands if needed. Cover the bowl tightly and refrigerate for thirty minutes to let the dough firm up and the almond flavors develop.
- Prepare the Filling:
- Mix arrowroot flour and water in a small cup until smooth and set aside. In a saucepan combine frozen cherries honey cinnamon and lemon zest. Cook over medium heat stirring gently for five minutes as juices release and mixture starts to bubble. Pour in the arrowroot mixture and continue cooking for two more minutes until the filling is thick enough to coat a spoon. Remove from heat and set aside to cool just a bit.
- Blind Bake the Bottom Crust:
- Preheat your oven to three hundred fifty degrees Fahrenheit. Divide the chilled dough into two portions. Press one portion evening into a greased eight inch pie dish covering the bottom and sides fully. Pierce the surface with a fork many times to prevent bubbling. Par bake in the center rack for ten minutes. Remove from the oven and let cool while you prepare the top.
- Shape and Chill the Top Crust:
- Roll the remaining dough between two lightly greased sheets of baking paper until it is an even eight inch round shape. Transfer this disc to the freezer for thirty minutes. When firm use a small cookie cutter or pastry tip to punch decorative holes across the surface for steam to escape.
- Fill and Assemble the Pie:
- Spoon the cherry filling evenly into the baked bottom crust. Gently lift the chilled top crust and position over the filling pressing the edges to seal completely. Use your fingertips or a fork to crimp for an extra rustic look.
- Finish and Bake:
- Brush the pie crust top all over with almond milk. Return the pie to the oven and bake for thirty minutes until the crust is a deep golden color and the filling is bubbling. Cool at room temperature for at least one hour before slicing so the filling sets.
Cherries are always the star in this recipe but the hint of honey is what I look forward to most. My grandfather always kept a honeycomb jar on the table so every time I drizzle it into the filling it takes me right back to his sunny kitchen.
Storage Tips
Store your cherry pie covered at room temperature for up to one day then move to the fridge where it will keep for up to four days. I like to keep slices loosely covered so the crust stays crisp. Serve cold or rewarm single pieces in the oven for best results.
Ingredient Substitutions
You can swap coconut oil for unsalted butter if dairy free is not needed. Tapioca starch may work instead of arrowroot in a pinch. Fresh cherries are great in midsummer just pit and halve before use and reduce any extra juice if needed.
Serving Suggestions
This cherry pie is wonderful as is but it also shines with a scoop of vanilla coconut ice cream on hot days. If serving for a holiday try a little dollop of whipped cream or some fresh mint for a pretty presentation. I have also served it for breakfast with hot coffee and it is always a hit.
Cultural and Historical Context
Cherry pies have roots in European traditions and have become a classic symbol of comfort food here. This almond flour version draws inspiration from rustic village desserts where home bakers would always use whatever fruit and flour was on hand. Each family’s pie is a little different depending on taste and what the pantry offers.
Seasonal Adaptations
In summer swap in fresh cherries for extra sweetness and flavor Autumn is ideal for combining cherries with a handful of blackberries In winter I sometimes add a pinch of ground allspice to warm up the flavor
Success Stories
My neighbor made this pie for a birthday party using wildflower honey and it became the new family favorite. Another friend prepped extra crusts and froze them ahead of her baby shower so assembling was fast and fun. No matter the season or celebration people always ask for second slices.
Freezer Meal Conversion
To freeze bake the cherry pie and cool it completely. Wrap tightly in plastic wrap and foil and freeze for up to three months. Thaw overnight at room temperature and then refresh in a low oven until the crust crisps again. Slices can also be frozen individually for an easy single dessert.
A little patience makes the pie slice beautifully and helps the flavors shine. Your efforts will be rewarded with every bite.
Recipe FAQs
- → Which flour works best for a flaky crust?
Almond flour adds nutty flavor and a tender, crumbly texture, perfect for achieving an airy, crisp crust.
- → How to keep the cherry filling thick and juicy?
Mix arrowroot with water before adding to cherries; this keeps the filling glossy and prevents sogginess.
- → What is the purpose of chilling the dough?
Resting and chilling allows fats to firm up, ensuring a flaky, non-greasy crust that holds its shape during baking.
- → Why brush the crust with almond milk?
Brushing with almond milk promotes a golden-brown finish and adds subtle richness to the baked crust layers.
- → How do you achieve decorative crust patterns?
Use cookie cutters or pastry tips for creative holes, allowing steam release and an appealing rustic look on top.