Desserts & Cakes/ Gluten Free/ Low Carb

Cherry Pie – Gluten Free

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Was inspired to find a cherry pie recipe using  almond flour after a dinner conversation with a friend who chatted passionately about ripe cherries.  Made me long for fresh, juicy cherries that have to be in season.  

Homemade Cherry Pie with Almond Flour

The next visit to the supermarket had boxes of ripe, dark cherries from Iran in so I had to cook a pie…would be rude not to..Husband (aka Chief Taster) gave the finished result a 10/10 and he is my pie/pastry champion.  I find the first time I make something I still need to tweak a few things.. however, with this the only tweaking would be to make more of it.  Double the recipe and make a larger pie.   Almond flour (ground almonds) was used for the pastry and the sweetness of the almonds was perfect for a sweet pie dish.   This will be one I make again…and again.



Pie Filling

1 lb of cherries (you have to take the stones out).

1/4 cup lemon juice

3/4 cup of honey (less if cherries are very sweet)


3 cups of almond flour

1/4 tspn baking powder

1/4 tspn salt

60 g unsalted butter, cut into small pieces

2 tblspn honey

1 egg


  1. Place the fruit, honey and lemon in a saucepan, bring to the boil and simmer for 30 mins (the mixture should thicken).   Cool until ready for use.
  2. Preheat oven to 180 C/350 F.
  3. Put all pastry ingredient in a food processor and blend.
  4. Separate the dough into two balls and wrap one, put it in the fridge to cool.
  5. Put a sheet of greaseproof/parchment paper on the kitchen worktop, place the other ball of pastry on here.  Cover with another piece of greaseproof/parchment paper and roll out the dough to fit your pie dish.
  6. Lift the crust up and place on the pie dish.  Slowly remove the paper and press the pastry onto the dish.
  7. Bake the pastry for 15 minutes, take care to not let the edges get too brown.  Remove and cool.
  8. Add the cherry filling to the crust.  Take the second pastry ball from the fridge and roll as per the first one.
  9. Place the pastry on top of the pie filling, pressing down over the edges.
  10. Bake the pie for 15 mins until brown.   Cover the edges with silver foil as these tend to burn quickly.
  11. Remove from oven, eat, enjoy and plan your next one before cherry season is over!

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  • Reply
    June 26, 2015 at 1:41 pm

    can I use strawberries instead of cherryes?Thank you

    • Reply
      June 29, 2015 at 10:17 am

      Of course Rebi, that would be delicious!

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