Essential Living Blog

Homemade Organic Cherry Pie

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  • 6 cups Fresh Organic/Local Cherries, pitted (for deep dish pie)
  • 3/4 cup granulated coconut sugar
  • 3/4 cup fresh almond meal
  • Your favorite pie crust or pie dough recipe for 2 crust pie
  • 1 1/2 tablespoons organic butter, to dot
**Depending on the sweetness or tartness of your cherries and your taste preference, you may need to add more sugar or cut the sweetness with fresh lemon juice.


Place 4 cups of cherries in medium saucepan and place over heat. Cover. After the cherries lose considerable juice, which may take a few minutes, remove from heat.

In a small bowl, mix the sugar and almond meal together.  I made my almond meal from Essential Living Foods Italian Almonds in a NutriBullet and then added the sugar directly to the cup to mix–don’t over-blend or you will get almond butter!  Pour this blend into the hot cherries and mix well.

Return pan to stove and cook over low heat until thickened, stirring frequently. Remove from the heat and let cool. If your filling is too thick, add a little water, too thin, add a little more almond meal.

Preheat the oven to 375 degrees F.

Use your favorite 2-crust pie dough recipe. I use a simple butter crust recipe — flour, salt, butter, and ice water. Prepare your crust. Pour cooled cherry mixture into bottom crust. Top with remaining 2 cups cherries.  Dot with butter. Moisten edge of bottom crust. Place top crust on and flute the edge of the pie. Make a slit in the middle of the crust for steam to escape.

Bake for about 50 minutes. Remove from the oven and place on a rack to cool for 1-2 hours.  Highly recommended to enjoy warm with ice cream!!

Butter Pie Crust Recipe:

Mix flour and salt.  Cut butter into flour mixture using a pastry blender, fork, or food processor until coarse crumbs form, about the size of a pea.  Slowly add ice water, sprinkling over mixture and tossing with a fork, until dough begins to stick together and hold its shape.  Amount of water needed will vary dependent on temperature and humidity of your work space, but you are looking for a dough consistency that will adhere to itself but not to your hands.  GO SLOW!  You can always add more water, but if you add to much you should be able to correct it with a little more flour.
Separate dough into two roughly equal-sized balls and form into flattened rounds with your hands.  Wrap in clear plastic wrap and store in refrigerator for 45 minutes to firm.  If you leave in longer than 45 min, dough may need to warm up slightly before it will roll out easily.
Roll out dough into two rounds at least 2″ larger than pie plate diameter between layers of clear plastic wrap.  Remove top layer of plastic wrap and use bottom layer to handle crust and press into pan.  Add filling to bottom crust, place second crust on top, flute & seal.
Vent top crust.  Wrap edges in 2″ diameter of foil to prevent excessive browning.  Remove foil 15-20 min before the end of baking time.

Homemade Organic Cherry Pie By: Stacy Singer

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