Now that’s it’s June, I think it’s the perfect time for cherry pie!! I made a personal cherry pie this morning and it was so tasty! I had fun decorating it with some flowers from my yard because being extra with food photos is my favorite thing. I used leftover pie crust I had made for my personal apple pie and kept frozen. You could most likely use water instead of apple cider, as you don’t really taste the apple cider.
Here’s my recipe:
¼ cup wheat flour
½ tbsp olive oil
Splash of vanilla
Dash of salt
Dash of cinnamon
Drizzle of honey
1 tbsp apple cider
Extra flour to sprinkle
Cherry Pie Filling:
About 2/3 cup cherries (I used frozen and microwaved them for 1 minute to thaw)
1 tbsp coconut flour
1 tbsp almond butter (I used half a packet of RX Bar vanilla almond butter!)
Handful of shredded coconut
Handful of almond slivers
Good shake of cinnamon
Dash of salt
1/2 tsp vanilla extract
Few drops of almond extract (optional).
Dash of: nutmeg, cardamom, and allspice (these are optional but add a bit more flavor)
Preheat oven to 350 F and lightly grease a small oven-safe dish or ramekin
Mix flour, olive oil, vanilla, salt and cinnamon, and honey in a bowl.
Add in 1 tbsp apple cider while stirring until a dough forms.
Sprinkle flour on a cutting board or other flat surface and roll out the dough, then cut into strips. Set aside.
In a separate bowl, mix the pie filling ingredients.
Add the filling mixture to the ramekin, and place the dough strips on top in a lattice pattern.
Bake for 25-30 minutes (the dough should be a bit crispy), then let cool.
Sprinkle with coconut and almond slivers, and enjoy with the rest of the almond butter packet!
Thanks RX Bar for sending me these tasty nut butters to try!