This low-carb, gluten-free cherry pie can be the center of attraction on any summer feast table. The rich, crumbly pastry is made with almond, coconut flour and lies over a generous filling of soft, juicy cherries.
Ingredients 1 2 (15 ounce) packages double crust ready-to-use pie crust 2 2 pounds sour cherries, pitted 3 1 cup white sugar 4 2 tablespoons white sugar 5 3 ½ tablespoons cornstarch 6 1 tablespoon butter 7 ¼ teaspoon almond extract More ...
Nowhere does that flavor shine brighter than in a pie. For Beranbaum, sour cherry pie filling needs only the fruit, sugar, a pinch of salt and the tiniest hint of almond extract, which pulls the flavor out of the fruit in the most subtle, bewitching way.
Press the bottom pie crusts into 2 pie pans. Combine cherries, 1 cup plus 2 tablespoons sugar, and cornstarch in a saucepan. Let sit until sugar begins to draw out the cherries' juices, about 10 minutes. Bring to boil, stirring constantly.