Cherry Crumble Pie

This cherry pie is not typical. It doesn't have fancy lattice work- a challenge with healthy gluten free crust. This pie also is not super sweet- it favors the tart cherries and sweet and buttery flavor of the almond flour used in the crust. Of course- if you like super sweet- that's an easy fix isn't it?

For the crust:

• 2 cups blanched almond flour
• 1 cup gf flour blend (any kind of flour you like- I used a flax, sorghum mix)
• 1/4 tsp salt
• 3 tablespoons butter
• 1 egg

Set aside for top crust:

• 1/3 cup brown or coconut sugar
• 1 tsp cinnamon
• 1 tablespoon softened butter

For the filling:

• 5 cups cherries (tart, fresh) pitted
• 1/2 sugar (or less)
• 1/2 coconut sugar 
• juice of one small lemon
• 1 tsp vanilla 
• 3 tablespoons cornstarch 

Preheat oven to 375

For the crust put all items into your food processor excluding the items "set aside" for the top. Pulse until it forms a ball. If it refuses to bind you can add a little cold water by the teaspoon at a time- do not  over do for gushy texture :(

Press as much of the mixture into a pie plate (likely 1/2 or so) as needed and cover with plastic. Chill in the fridge. With the remaining mixture add into a bowl with the remaining ingredients set aside for the top- work this with your hands into a crumble. Also set in the fridge. 

The filling is so easy I could fall asleep doing it (I mean after the arduous task of pitting all those cherries). Take all ingredients and mix gently together. Take chilled crust out of the fridge and pile the filling high, making the center highest. Put bowl of crumble topping on top. Feel free to taste the crumble first- add more cinn or sugar if that's how you like it. Bake in 375 oven for 60-70 min until brown on the edges. Most serve with vanilla ice-cream when warm- Bon appetit.