It is summer, darlings! And that means fruit pies... in particular for me: cherry pie (while I wait for the farmers market peaches to arrive). Those who have taken my classes this week may have noticed that I had an upset stomach a few times. As a girl once summer break came around I could usually be found at my best friend's house - in the cherry tree. I usually paid for the hours of eating cherries (and drinking water) with an upset stomach. And the past week was no different. Not in a cherry tree anymore but I ate as if I was and arrived at some classes with a bit of an upset tummy.
Anyhow... I hope you are all enjoying the diversity of summer fruit that is so abundant these days.
This pie was adapted from Smitten Kitchens' beautiful sour cherry recipe, made with some leftovers that I had but turned out delicious.
You will need:
One Trader Joes frozen pie shell
For the filling:
1.5-2 lbs of cherries (of the dark sweet variety) 2 tbs of corn starch 1/2 cup of coconut palm sugar
For the crust:
2/3 cup rolled oats or Trader Joes hot multigrain cereal: organic rolled whole grains(rye, barley, oats & wheat) 1/3 cup coconut palm sugar 1/4 tsp cinnamon 1/2 cup all purpose flour 1/2 cup almonds 4 tbs of melted butter (cooled)
Let the frozen pie shell thaw and then press it into a pie form or a quiche pan - parbake in the oven for 10 mins at 300 degrees. Take out and let cool.
Mix the cherries with the other ingredients. Fill the mixture into the cooled pie shell.
In a food processor grind the oats/ grain mixture with the almonds, then add sugar and flour. Move the flour mixture to a bowl and combine with cinnamon and then fold in the melted butter.
Spread the almond/ flour mixture over the cherries. Bake in the oven for 70 minutes at 350. Once it starts smelling deliciously and is lightly browned on top, take it out. Let cool slightly and serve with fresh whipped cream or clotted cream.