Cherry Pie (with Almond Flour and Coconut Sugar)

Despite all the baking I’ve done over the past five years, I’ve never made a cherry pie. Growing up, we were all apple. Why bother with juice that stains and hundreds of pits when you could just peel and slice? But when I went to Whole Foods earlier this week only to be greeted by bins and bins of bright, plump cherries, I knew I had to try.

And no surprise, making and eating cherry pie is delightful. While pitting cherries requires time, it quickly becomes methodical. And if you don’t have a one-year old tugging at your pants, it might even become meditative. Ryan has made no effort to hide his general distaste for cherry pie, but when he smelled the browning crust and bubbling fruit, he was first in line for a slice. I probably don’t have to tell you he loved it.

What makes this cherry pie unique is the addition of almond flour to the crust and the use of coconut sugar in the filling. Both add flavor and nutrition to this American classic. Coconut sugar is a great alternative to cane sugar. Low on the glycemic index, coconut sugar also retains several nutrients from the coconut itself. And I find the taste to be slightly nutty, a bit more complex. It worked beautifully in this cherry pie.

Wish me luck as I try to pull together all the last-minute details for Lucy’s first birthday party on Sunday. I can’t wait to share pictures with you all!

Cherry Pie (with almond flour and coconut sugar)

*adapted from Bon Appetit

⅓ cup almond flour
¼ cup coconut sugar
1 teaspoon kosher salt
2½ cups all-purpose flour, plus more for surface
1 cup (2 sticks) chilled unsalted butter, cut into pieces
2 large egg yolks

1/2 cup coconut sugar
1 tablespoon finely grated lime zest
3 tablespoons cornstarch
pinch of kosher salt
3 pounds fresh cherries, pitted, or 6 cups frozen cherries
1 large egg, beaten to blend
Demerara sugar (for sprinkling)

Pulse almond flour, coconut sugar, salt, and flour in a food processor. Add butter and pulse until mixture resembles small peas.

Whisk egg yolks and ice water in a small bowl and drizzle over flour mixture. Pulse until dough just comes together (adding more water by the tablespoon if necessary).

Gently knead dough on a lightly floured surface. Divide dough in half and pat each piece into a disk; wrap in plastic. Chill at least 2 hours.

Preheat oven to 425°. Allow dough to sit at room temperature to soften, about 5 minutes. Roll out one disk of dough on a lightly floured surface to a 12” round. Transfer to a parchment-lined baking sheet and chill. Repeat with remaining disk of dough.

Combine coconut sugar and lime zest in a large bowl, rubbing together with your fingertips to release oils in zest. Whisk in cornstarch and salt until there are no lumps. Add cherries and toss to coat.

Carefully transfer one chilled crust to a 9” pie dish. Trim edges to even out crust if needed. Scrape in cherry filling.Using a small cookie cutter, punch out holes in remaining crust. Fold edge of top crust underneath edge of bottom crust and press together to seal.

Brush crust with egg and sprinkle with  sugar. Chill pie until crust is firm, 20–30 minutes.

Place pie on a  foil-lined baking sheet. Bake until crust is golden, about 30 minutes. Reduce oven temperature to 350° and bake, tenting with foil if crust is browning too quickly, until juices are bubbling and crust is deep golden brown, 50–60 minutes longer. Transfer to a wire rack and let cool at least 4 hours before slicing.