Removing the pips from the fresh cherries can be a little time consuming, but it is well worth it. If you don’t have a cherry de-pipper device, you can use a chopstick. Simply place the cherry onto a chopping board and hold it still, firmly on the chopping board. Remove the stalk. Place the fatter end of the chopstick on the middle of the cherry (where the stalk starts) and push the chopstick directly down through the middle of the cherry onto the chopping board. This will force the pip out the bottom of the cherry. Push the pip aside and move onto the next cherry. Its good practice to locate and push the pip aside every time you de-pip a cherry as this will help to make sure that there are no pips in the pie.
TIPS TO A NICE PIE CRUST
The tip to a nice crust – here are my four tips:
1. You need to pre bake the pie crust before you put any filling in it.
2. Allow the pie crust to cool, dont fill the pie crust with filling whilst warm / hot.
3. Allow the pie filling to cool down in the fridge before filling the pie (this will allow the pie filling to thicken)
4. Just before filling the pie crust, use a pastry brush to brush on beaten egg white over the whole of the pie crust including the sides, this will seal the pastry to help prevent the cherry mixture from seeping into the crust.
- CRUST INGREDIENTS
- 1 cup shredded coconut
- 1½ cups blanched almond meal
- ½ cup coconut flour
- 4 tablespoons coconut sugar*
- 1 egg, beaten
- ½ cup coconut oil
- 4 tablespoons cold water
- ½ teaspoon bi carb soda (baking soda)
- ¼ teaspoon finely ground himalayan salt
- 650g pitted fresh cherries (approx 110 cherries)
- 1 tablespoon tapioca flour (arrowroot flour)
- 2 tablespoons hot water
- 3 tablespoons honey
- 1 teaspoon ground cinnamon
- ADDITIONAL INGREDIENTS
- 1 egg white, beaten until its frothy
- ¼ cup shredded coconut
- handful of flaked almonds (optional for garnish)
- Preheat your oven to 175 degrees celsius
- Grease your pie dish with a little coconut oil or butter
- Place the base ingredients into a bowl and mix and squeeze with your hands until it forms a dough.
- Put ⅓ cup of the dough aside.
- Place the remaining dough in the pie dish and using your fingers, press the dough evenly on the base and sides of the dish to form the crust.
- Place pie in oven for 12 minutes
- Remove pie from oven and set aside to allow to cool.
- Remove the pips from the cherries. You can use a cherry de-pipper if you have one, or alternatively to remove the pip from a cherry you can use a chopstick by removing the stalk of the cherry and holding it upright (stalk side up) on a chopping board and pushing the bigger end of the chopstick directly through the middle of the cherry (pushing directly down where the stalk starts). This will push the pip out the bottom of the cherry.
- Cut half of the cherries into half and place cherries into a saucepan.
- Place the hot water into a mug and add the tapioca flour and mix until tapioca has dissolved then add the honey.
- Add the honey mixture to the cherries in the saucepan and stir continuously over high heat until the honey mixture starts to bubble.
- Remove from heat and stir through the ground cinnamon then place cherries and juice into a container and place in fridge to cool for 1 hour.
- After an hour, the cherry mixture would have cooled and thickened.
- Turn the oven back on to 175 degrees celsius.
- Using a pastry brush, paint the base and sides of the pie crust with the beaten egg white (this helps to keep a nice crust by preventing the cherry mixture from leaking into the base).
- Sprinkle the ¼ cup of shredded coconut onto the bottom of the pie dish.
- Spoon the cherry mixture into the pie dish.
- Decorate the top of the pie with the reserved pie crust. You could roll the lattice into small snake like strips and create a lattice on the top (as shown below), or you could simply sprinkle the crust over the top of the pie with a little extra shredded coconut.
- Garnish with flaked almonds (optional).
- Place pie in oven and bake for 10 minutes.
- Remove from oven and allow to cool.
- Once cooled, place pie in fridge and remove when ready to serve.
- The pie will be easier to cut when it has been set in the fridge (preferably overnight). If you wish to serve the pie warm, cut it first, then heat the slices in the microwave or on a baking tray in the oven.