I asked Michael what I should write for the opening line of this post. He said “Mmm, this must be where pies go when they die.”
If you’re as excited as we are for the next season of Twin Peaks coming out on the of 22nd May… or you just want to cook a delicious but healthy dessert – this is the cherry pie for you! I hope you enjoy it… perhaps with a hot cup of Joe. b
skinnymixer's Cherry Pie
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 6
Ingredients
Crust Ingredients
- 150 g | 5.3 oz blanched almond meal
- 60 g | 2.1 oz coconut oil
- 20 g | 0.7 oz xylitol or preferred granulated sweetener
- 1 egg
- pinch of salt
Filling Ingredients
- 500 g | 17.6 oz frozen pitted cherries
- 1 tbsp tapioca flour
- 20 g | 0.7 oz xylitol or preferred sweetener
Instructions
- Pre-heat oven to 180°C or 350°F and grease + line a small pie dish.
- Add all crust ingredients to mixer bowl and process for 5 sec/speed 6/MC on.
- Take the crust dough and press 3/4 of the mixture in to the prepared dish. Put it in the oven for 10 mins.
- Take the remaining crust dough and place it on glad wrap. Press it out in to a square and pop it in the freezer - this will be used to top off the cherry pie.
- In the mean time, without washing the bowl, put the filling ingredients in and cook for 10 min/100°C or 212°F/speed 1/MC off or until desired consistency is reached.
- Put the prepared filling mixture on to the base. Take the crust dough from the freezer and cut in to 6 strips. Lay the strips over the pie and bake for a further 10 mins or until golden brown.
Notes
LCHF ADAPTATION: Swap the cherries for frozen strawberries or berries. Use 1/2 tsp xanthan instead of tapioca.
Tried this recipe?Mention @skinnymixer or tag #skinnymixers!
Nutrition Facts
skinnymixer's Cherry Pie
Amount Per Serving (120 g)
Calories 334 Calories from Fat 229
% Daily Value*
Total Fat 25.4g 39%
Saturated Fat 10.2g 51%
Sodium 18mg 1%
Total Carbohydrates 11.8g 4%
Sugars 10.2g
Protein 7.4g 15%
* Percent Daily Values are based on a 2000 calorie diet.
I made this pie today and it turned out pretty good, although I overcooked the strips of pastry on the top a bit as I pressed them out too thin. I’ll leave them thicker next time as they kept breaking when I was trying to pick them up even though I put them in the freezer as instructed. I doubled the quantity of the pastry and the filling by almost double as I used a larger sized pie dish. I used coconut sugar and as the cherries were sweet the stated amount was ample for us. A lovely easy recipe once the cherries had been pitted and frozen a few days previously. I’m not sure why the fruit needs to be frozen and can’t be cooked fresh though.
Thank you
what would be a good substitute for tapioca flour?
I made this yesterday and the recipe is very good although I found that I suddenly needed to make an extra batch of the crust to cover a 20cm fluted pan. This also required double the filling. I would also recommend the use of pie weights for the blind bake of the crust. Next time I will experiment with the TM in reverse while cooking the filling so the cherries are cooked down but not at all chopped. Overall a very tasty recipe though.
I found this as well (with the crust) so I always just double batch the recipe, it makes it a rather expensive dessert this way though unfortunetly.
What can you use instead of almond meal ? Nut allergy
Ive never had cherry pie before, but I suppose you have to cook at least one in your life 😉 it was fairly easy and quick, I’ll add a little more sweetener next time for us 🙂 thanks!
What a totally tasty stuff-up!
First, I didn’t have almond meal so decided I try it with cahsew meal……but forgot to blitz it first so just had crumbled nut stuff. Then blitzed it which made it waaaay to oily with the cashew oil and coconut oil, but I preserved. Then I smashed my pie dish. Then I had to sub some raspberry for cherry after dropping half a bag on the floor – wasn’t that a pleasure to clean up! Soldier on, I said and put it together and into the oven, thinking what a complete waste of ingredients.
10 minutes later, it was cooked….ugly, but cooked. After I contained my laughter, I had a taste and it was delicious!! Going to have to give it another go, for she is too ugly to show, but totally worth it and super quick!
Hi Nic three questions please
What would you say the measurements are on your pie dish are?
If you had to use sugar instead of xylitol how much please?
Are the cherries fresh, frozen or bottled?
Thank you!
It’s says frozen pitted cherries in the recipes
1 to 1 with normal sugar.
This sounds wonderful and such a healthy crust as well filled with cherry goodness. It is so pretty and comforting. Please advise if you have cooked this with bottled morello cherries which are so easy to buy all year around?
I used morello cherries drained and froze and blueberries (didn’t have enough cherries) it smelt and tasted amazing
Thanks so much May this is great to hear from you 😀
What size is a small pie dish?
Unsure but in relation the the mug beside it in the pic, it looks pretty small 🙂