Oh, Sweet Cherry Pie!

A love letter to cherry pie

Sweet, sweet cherry pie,

Oh so succulent, oh so sublime, if only I had met you earlier, life would be different. Like the first time I tasted a fresh cherry, hand picked, freshly bought from a market, ripe as a mid-summer sun rise, I have fallen for you too! Juicy and bursting with flavor, small and cute, but also dark and mysterious.

I remember pitting each cherry, one by one, pit by pit, fingers red, mouth sweet. I remember baking you, the caramel aroma infusing the hot kitchen air. I remember the sound the wine made as it poured through sugar and into a bunch of cherries. So familiar, so sublime, full of delight!

Now only but a memory, you sweet cherry pie, were the tastiest pie I have ever had. Your crust, full of oats, and brown sugar, baked to perfection, hearty and sweet. The perfect pair to a cherry packed, wine drunk, tangy-sweet filling. Oozing with the richest, darkest, most vibrant juices, oh cherry pie, I ate you over a kitchen counter surrounded by old friends and new, after a day of sun and sand. Until we meet again.

Kisses,

Tasty Plan

 

Sweet Cherry Pie

Oat Crumble Crust

Adapted from here

  • ¾ cup gluten-free old-fashioned rolled oats
  • ¼ cup dark brown sugar
  • 2 tablespoons white rice flour
  • 2 tablespoons quinoa flour
  • 2 tablespoons tapioca flour
  • ½ teaspoon kosher salt
  • 4 tablespoons cold coconut oil

Place all ingredients in a food processor. Pulse until crust batter resembles wet sand. Transfer onto pie plate. Press crust batter thin to coat the bottom and sides of the plate. Place in freezer for fifteen minutes.

Preheat oven to 350 degrees Fahrenheit. Place hardened crust in oven for20 minutes. Remove 

Filling

Adapted from here

  • 5 cups pitted cherries (about 1 ½ pounds fresh cherries)
  • ½ cup organic sugar
  • ¼ cup red wine, preferable a fruity one like Pinot Noir
  • 1 tsp. vanilla extract
  • 3 tbsp. corn starch

To make filling, start by pitting 5 cups of cherries, about a pound and a half of cherries. Place in a cowl with sugar, red wine, vanilla extract and corn start. Stir until evenly distributed. When crust comes out of the oven, add filling to the pie dish. Bake for 30-35 minutes. Remove from oven. Let cool completely. 

To serve scoop into bowls, by itself, with ice cream, or whipped cream!