Ingredients

Crust:

  • 2 ½ cups almond meal flour
  • 1 teaspoon salt
  • 2 tablespoon organic extra virgin coconut oil
  • 3 tablespoon raw honey
  • 1 egg

Cherry Filling:

  • 2 tablespoon arrow root powder
  • ¼ cup water
  • 6 cup pitted fresh cherries
  • 1 teaspoon vanilla extract
  • 2 tablespoon honey

Optional Crum­ble Topping:

  • ½ cup sliv­ered almonds
  • ½ cup unsweetened shredded coconut
  • 1 egg
  • 2 teaspoon cinnamon

Directions

  1. Pre­heat oven to 350°F.
  2. For crust, mix almond meal flour and salt. Add egg, coconut oil, and honey. Mix until mixture forms a ball and then press dough into a 9-inch pie pan.
  3. Bake dough crust 10 to 12 minutes or until slightly golden brown.
  4. Mix arrow root with water in a small bowl and add to a large saucepan. Mix in the rest of the filling ingredients.
  5. Simmer filling ingredients on a low heat for 10 minutes, stirring occasionally until the cherries have softened but still look like cherries with some syrup
  6. Fill the baked pie crust with the cherry filling.
  7. For the optional topping, mix egg, almonds, coconut, and cinnamon in a bowl. Generously sprinkle over the cherry filling before baking.
  8. Bake pie for 15 minutes at 350°F or until top is golden brown. Rotate pie midway through if browning is inconsistent.
  9. Allow to cool before carefully transferring to a plate.
  10. Eat with a large fork and no napkin!

Makes: 1 big pie  Total Time: 1 hour


recipe_pie_kellyAbout the Chef

Name of Chef: Kelly Slosar (11)
Family: Parents – Heather and Jeff Slosar; Siblings – Natalie (14), Avery (9), Jackson (8), Anthony (5)
Community: The Covenant of Rancho Santa Fe
Interests: Biking, backpacking, swimming, reading, baking, homemade body products (co-founder of Sunshine Body Products, Inc.)
Favorite Local Activity: Having tea at Thyme in the Ranch
About the Recipe: We were visiting family in northern Michigan and picked all of our own fruit at local orchards. The cherries were tart and delicious so we decided to make a pie for all the family there: 25 people. Two pies weren’t enough.
About the Chef: I am 11 years old, entering seventh grade at The Bishop’s School. I am the second of five kids. Fun things to know about me: I have climbed Mt. Whitney, I like to surf (my last name is Slosar, not “Slater”). This summer my sister Natalie and I wrote a business plan and co-founded a body products company called Sunshine Body Products with all natural ingredients. We are test-marketing our products now and hope to be selling on Amazon this fall.


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