Gluten-Free Cherry Pie

Ingredients

• 1/2 cup (60 g) gluten-free oat flour
• 1/4 cup (25 g) almond flour
• 1/2 tsp (2 g) sodium-free baking powder
• Pinch of sea salt
• 1 large egg (50 g)
• 1 tbsp (15 ml) melted coconut oil
• 1 1/2 tbsp (20 ml) sugar-free syrup, divided
• 1 cup (150 g) cherries, fresh or frozen, pitted
• 1 tsp (5 ml) lemon juice
• 1/2 tsp (1 g) cinnamon
• 1 tsp (5 ml) vanilla extract
• 1 tsp (3 g) cornstarch or tapioca starch

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Method

1. Preheat oven to 350°F (175°C). Lightly grease a 6-inch (16 cm) pie dish.
2. Mix the oat flour, almond flour, baking powder, salt, egg, coconut oil, and half the syrup. Press into the dish and bake for 8 minutes, until firm.
3. Cook the cherries with the rest of the syrup, the lemon juice, cinnamon, vanilla, and starch for 3–4 minutes, until thick.
4. Spread the filling over the crust and bake for 12–14 minutes, until bubbling at the edge.
5. Cool for 20 minutes so the filling sets before slicing.