Okay it is now later, the pie has been eaten. It was good, but I think some changes could be made. Mostly that fresh as fresh cherries should be used and not "on their last legs" cherries. These were not so juicy and the pie turned out a bit dry. Other than that it was a hit!
Recipe for Cherry Pie (makes one 9 inch double crust pie)
Crust (Adapted from TheKitchn.com)
1/4 cup ground dessicated coconut
3/4 cup Whole grain whole wheat flour
1/2 cup almond meal
1 cup all purpose flour
1 cup very cold unslated butter ( I froze mine), cubed
3 1/2 Tbsp. Raw agave nectar
1 tsp. vanilla extract (if you choose to use vanilla bean instead, you will need an extra tsp. of some kind of liquid)
Before beginning, ensure all ingredients are extremely cold.
#1. Pulse all dry ingredients until well blended.
#2. Add cubed butter, pulsing until a coarse meal forms.
#3. Adding a tbsp. at a time, pour agave nectar, then vanilla into dry ingredients. Mix until a dough forms.
#4. Divide dough into two parts, one larger than the other. Flatten into discs, wrap in plastic and refrigerate for at least 1 hour.
#5. Make filling!
Cherry Pie filling:
5 cups pitted fresh cherries
4 tbsp. cornstarch
3 Tbsp. Raw agave syrup
Juice of half a lemon
1 Tbsp. cold unsalted butter
#1. Stir all ingredients together in large bowl. Place in refrigerator until ready to use.
Assembling your pie:
#1. Remove larger disc from fridge and knead until workable. Roll out to 1/8" thickness.
#2. Fit dough into pie dish, trim edges. Wrap in plastic and refrigerate for 30 minutes.
#3. Pour filling in and dot with 1 Tbsp. butter.
#4. Wrap and chill again while you roll out the other disc of dough.
#5. After rolling, cut dough into desired shapes and, using a spiral formation, fill the top of your pie, leaving small spaces where possible for steam to escape.
#6. Cover edges in foil and bake at 325 F for 40 minutes, Remove foil and bake for about 8 mintues longer or until golden brown.
#7. Cool and devour!
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