Cherry Pie with Almond Base
Cherries provide fiber and bright acidity, while almond flour makes the crust more filling. Pectin helps the filling set between the layers, and coconut oil gives the pastry a tender crumbly texture. Chill the pie before serving so the filling firms up and stays in place.
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Inventory: Blender, Oven
299
Servings: 8 (1 serving ≈ 71 gram)
Digestion time: 3 hour
Recalculate the sweetener. (Erythritol)Diameter of the mold: 20 cm. RecountAdjust the baking time according to thickness.
Simmer cherries (200 g) with water (15 g) and erythritol (30 g) for 4 minutes, blend, add pectin (3 g), and cook for 1 more minute.
For the base, mix almond flour (200 g), coconut oil (100 g), and erythritol (20 g). Press two thirds into a 20 cm pan, add the cherry filling, and cover with the remaining dough.
Bake at 200°C for about 20 minutes, cool, and chill for 2 hours.
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