Cherry pie
2021. May 3.
Crumbly pastry, slightly runny filling and heavenly effect overall. Egg, gluten and added sugar free recipe!
Following the autumn apple and cottage cheese pies, here comes the next big favourite, cherry pie. Cherry season is soon to be on us anyway, so there’s nothing keeping you from using fresh fruit in this recipe. In this case, we used cherries that we had saved from last year.
The dough can be prepared up to a day in advance, and it can wait for its turn in the fridge. This saves a step on baking day and we all know there are some days when that can be a life-saver.
However, it's worth waiting until the pie is completely cool before slicing, as the pectin will firm up nicely while it's chilling.
Ingredients (for a 16 cm cake tin):
Dough:
- 160g Hester's Life Oat Flour
- 40g Hester's Life Ground Date
- 1 pinch of salt
- 100g butter or coconut oil
- 60g cold water
Cherry filling:
- 350g pitted cherries
- 60g Hester's Life Ground Date
- 15g pectin
- 1 untreated lemon juice and zest
- 2 large pinches of cinnamon
- 1 pinch of salt
Preparation:
- Cut the cold butter into cubes and mix by hand with the oat flour, ground dates and salt.
- Add the cold water and knead the dough. When ready, wrap and refrigerate for 2 hours.
- Preheat the oven to 180°C. Line a small cake tin with baking paper and press the dough evenly into the bottom and sides. Place a small piece back on top of the pie in the fridge.
- Prick at a few spots with a fork, pre-bake for 15 minutes and set aside.
- For the filling, boil everything except the pectin.
- Blend half of the cherry puree with the pectin in a blender, then put back in and boil the whole thing together.
- Pour the cherry filling into the pre-baked pastry, roll out the remaining pastry and cover the pie.
- Bake at 180 degrees for 40 minutes. When it is ready, let it cool completely, then slice it.