Homemade Flaky Crust Cherry (Print Version)
Flaky almond flour crust and juicy honey-cherry filling for a golden, naturally sweet treat.
# Ingredients:
→ Crust
01 -
4 cups almond flour
02 -
2 large eggs, lightly beaten
03 -
2 tablespoons coconut oil
04 -
Pinch of salt
05 -
1/2 teaspoon ground cinnamon
06 -
2 tablespoons Bee Well honey
→ Filling
07 -
4 cups frozen cherries
08 -
2 1/2 tablespoons arrowroot flour
09 -
2 tablespoons water
10 -
1 1/2 teaspoons lemon zest
11 -
1/2 cup Bee Well honey
→ For Brushing
12 -
1 tablespoon almond milk
# Steps:
01 -
In a large bowl, combine almond flour, salt, coconut oil, and eggs. Mix until uniform. Cover with plastic wrap and refrigerate for 30 minutes.
02 -
Mix arrowroot flour and water in a small bowl. In a heavy-bottomed saucepan, place cherries, honey, and lemon zest. Cook over medium heat for 5 minutes, stirring occasionally. Add arrowroot mixture, stir thoroughly, and cook 2 more minutes until thickened. Remove from heat and set aside.
03 -
Preheat oven to 350°F. Divide dough into two portions. Press one portion evenly into a greased 8-inch pie dish and pierce base with a fork. Bake for 10 minutes, then remove from oven.
04 -
Place remaining dough between two sheets of greased parchment paper. Roll to an 8-inch round. Freeze for 30 minutes. Remove and cut decorative holes across surface using a small cookie cutter or pastry tip.
05 -
Spread cherry filling evenly in pre-baked pie shell. Place chilled top crust over filling and seal edges firmly. Brush surface with almond milk. Bake 30 minutes or until golden brown. Cool at room temperature before serving.
# Notes:
01 -
Chilling the dough helps prevent sticking and ensures flakiness in the finished crust.