Ingredients

  • For the crust
    • 4 cups almond flour
    • 2 egg, lightly beaten
    • 2 tbsp coconut oil
    • pinch of salt
    • ½ tsp cinnamon
    • 2 tbsp raw honey
  • For the filling
    • 4 cups frozen cherries
    • 2 ½ tbsp arrowroot flour
    • 2 tbsp water
    • 2 tsp lemon zest
    • ½ cup honey
  • For brushing
    • 1 tbsp almond milk

Directions

  1. In a large bowl, place the almond flour, salt, coconut oil, and eggs. Mix well to combine. Cover with plastic wrap and refrigerate for 30 minutes.
  2. To make the filling, mix the arrowroot flour with 2 tbsp of water and set aside. Place the rest of the ingredients in a pot over medium heat and cook for 5 minutes. Add the arrowroot mixture, mix well and cook for another 2 minutes or until thickened. Remove from the heat and set aside.
  3. Preheat oven to 350°F. Divide the dough into 2 balls. Press one ball into a greased 8-inch pie dish. Pierce the bottom of the crust all over with a fork. Bake for 10 minutes then remove from the oven.
  4. Place the second ball of dough between two pieces of greased baking paper and using a rolling pin to roll it into an 8-inch round. Chill it in a freezer for 30 minutes.
  5. Remove the crust from the freezer and using a small cookie cutter or pastry tips, cut holes all over the crust or cut into strips to weave.
  6. Transfer the cherry filling to the dish with baked pie crust. Place the flattened crust on top of the pie and seal the edges. Brush top crust with almond milk and bake for 30 minutes or until golden. Cool at room temperature and serve.