A few weeks ago the cherries on our cherry tree grew ripe and ready for picking, so I set out to create a simple, natural, and delicious, homemade almond cherry pie.
And I’ve got to say this recipe nailed all three of those categories, checked the boxes for being both dairy and gluten free, and above all, seriously exceeded my expectations.
I’m always looking for ways to clean up recipes and use as many real food, natural, ingredients as possible- without sacrificing flavor, and I’ve got to say, this recipe nailed it!
It even earned the “stamp of approval” from 2 of our good friends, who admitted prior to tasting, that they weren’t usually pie (especially cherry pie) fans at all.
I’m not a fan of dairy- it’s inflammatory, and my sister is allergic to it as well, so creating a recipe that was both dairy and gluten free, that our whole family could enjoy was important to me.
Bonus: this is also the best pie crust that I’ve ever made let alone tasted- and it’s not packed with junk, so it won’t leave your body feeling stressed afterward.
I hope you enjoy this making and eating this homemade, simple and delicious, dairy and gluten free, cherry pie recipe as much as we all did.
We’re already looking forward to devouring it again next year!
I’m always interested in the challenge of creating delicious, simple and natural alternatives for the entire family. So tell me, whats your favorite baked treat?
Be well.
The Ultimate Dairy-Free/Gluten-Free Almond Cherry Pie Recipe
- Food processor
- Pie pan or springform pan
Pie Crust
- 4 cups almond flour (blanched)
- ½ tsp sea salt
- 4 Tbsp coconut oil (melted)
- 2 eggs (large)
- 1 tsp cinnamon
Cherry Pie Filling
- 4 cups fresh (or fresh frozen) cherries (with juice) (pitted)
- ¼ tsp almond extract
- 2 ½ Tbsp cornstarch
- ½ – 1 cup honey (based on tartness of cherries)
Preheat oven to 350°
In a food processor, combine almond flour and salt. Pulse the two ingredients a few times to mix.
Add eggs and melted coconut oil to the almond flour and salt in the food processor. Run the food processor until mixture forms a ball, and/or is sticking together.
Turn off food processor and divide the dough in half. Half will be used for the bottom pie crust and the other will be used for the top.
In an ungreased pie or springform pan, firmly press one of the dough halves into the base and sides of the pan. If using a pie pan this should be to the top of the pan. If using a springform pan, this will be about a third of the way up.
Once the bottom layer of the pie crust dough is layered smoothly for the base of the pie, sprinkle with cinnamon, and then set aside until the cherry pie filling is ready to add.
In a large bowl, combine cherries, honey, almond extract, and cornstarch. This will create the cherry pie filling. Mix thoroughly.
Pour filling on top of crust in pan.
Take the second half of the pie crust dough and, with your fingers, form it to create a basket weave shaped top crust, like pictured, or whatever shape you would like. Feel free to be creative. Note: don’t try to roll out this pie crust, just use your hands to form it.
Once the top layer of the crust is on, place it in the oven and bake it at 350° for 50 minutes.
Check pie and add an additional 10 minutes at a time, if necessary, until pie crust is golden brown.
Wait till cool, then slice, serve and enjoy!
