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Cherry Pie - Paleo and Gluten-Free

Cherry Pie – Paleo and Gluten-Free

  • Author: Tina Turbin

Description

This cherry pie is paleo and gluten free. It has absolutely no sugar and you would never know it! I used a sweetener called Zensweet that is fairly new to the market. It is not all that well known but it should be. Once I found this new alternative sweetener, I had the idea to attempt my husband’s favorite dessert: a real paleo-friendly, double-crust cherry pie.


Scale

Ingredients

  • 2 pounds fresh pitted cherries or equivalent weight in thawed and drained (I used frozen organic)- set aside the juice in a small bowl
  • 1 cup Zensweet
  • 3 tablespoons arrowroot flour
  • ¼ teaspoon salt
  • 1 tablespoon lemon juice
  • ½ teaspoon vanilla extract
  • 2 tablespoons butter cut into ¼ inch cubes
  • OPTIONAL: a pinch of vanilla bean powder
  • 1 recipe of your favorite paleo or gluten-free pie crust for a double crust pie
  • Egg yolk wash for brushing the crust

Instructions

  1. Preheat oven to 425F degrees.
  2. Place pie crust in a 9″ deep pie dish.
  3. Mix all ingredients in a bowl excluding the cherries, cherry juice, butter and arrowroot.
  4. Take some of the juice and mix your arrowroot flour into it until well dissolved.
  5. Heat juice and arrowroot on stove and mix well, let cool.
  6. Add the cooled arrowroot mixture to the drained cherries, along with the remaining ingredients, and mix together.
  7. Pour the cherry filling into the pie dish.
  8. Top with butter cubes
  9. Cut the other pie crust into strips for making a lattice pie or cover the pie with the remaining crust. You will cut slits on the top of the pie if you are not making a lattice.
  10. Moisten the edges to adhere the lattice or top crust to the bottom crust.
  11. Crimp the edges of the pie with your fingers.
  12. Brush the top of the pie with egg yolk wash.
  13. OPTIONAL: Lightly sprinkle crust with more Zensweet.
  14. Bake for 15 minutes.
  15. Turn heat down to 375F degrees.
  16. Bake for another 45-60 minutes.
  17. Cover the edges of the pie with foil if they start to brown too quickly.
  18. Cool pie on a wire rack for about 15 minutes before serving.
  19. Enjoy!

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Tina Turbin

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