This weekend began with a lot of recipe testing at my parents’ place in Pennsylvania—an excellent beginning! One of the successes was this sour cherry pie, made with sour cherries from the tree in the yard (!!!) and with a gluten-free almond crust. For this recipe, you can use any unbaked pie crust you like, so feel free to make and use your favorite crust here, or use a premade one. I typically don’t use my oven very much in the summer (to avoid making the apartment too hot), so it was a real treat to bake in a house with AC!
I’m writing this post from BWI airport as we wait for our flight to North Carolina, where we will visit with Andrew’s family at the beach for a week. Then we’ll head back to PA for a day before ending up back in Brooklyn. I’m looking forward to lots more relaxing and cooking this week—I’ll keep you all posted about any exciting food adventures. Wishing everyone a very happy holiday!
Sour Cherry Pie with an Almond Crust (Gluten Free)
For the crust
- 1 1/2 cups almond flour
- 1/4 cup butter, but into cubes
- 1/4 cup arrowroot
- 3 Tbsp psyllium husks
- 1/4 tsp sea salt
- 1 large egg
For the filling
- 4 cups pitted sour cherries
- 1/4 cup arrowroot
- 3/4 cup cane sugar (or sub coconut sugar)
- Make the crust. In a medium bowl, mix together the almond flour, butter, arrowroot, and psyllium husks. Using your hands, combine everything, squishing the butter until you achieve a sandy texture. Add the egg and knead until everything comes together in a smooth dough.
- Crumble the dough into a 9-inch pie pan and press onto the bottom and sides of the pan until you have an even crust. Can be made ahead; refrigerate until ready to use.
- Preheat the oven to 400 degrees. Make the filling. In a medium bowl, combine the sour cherries with the sugar and arrowroot. Stir until well combined. Pour the filling into the prepared pie crust and bake for 50 minutes. The pie will be pretty juicy and bubbly, but as it cools it will set. Allow to cool completely before serving.
