CHERRY PIE WITH WALNUT BUTTER CRUST
Cherries are a seasonal summer fruit that benefits the heart. This flour-free walnut butter crust adds plenty of crunch and flavor while adding a Kidney-benefiting superfood, walnuts. Butter and brown sugar add a comfort food taste and boost the warming nature of this dish.
Cherries are a seasonal summer fruit that benefits the heart. This flour-free walnut butter crust adds plenty of crunch and flavor while adding a Kidney-benefiting superfood, walnuts. Butter and brown sugar add a comfort food taste and boost the warming nature of this dish.
[cooked-sharing]
For Crust:
1 1/2 cups of ground roasted walnuts
3 Tablespoons of butter
2 Tablespoons of brown sugar
Pinch of salt
For Filling:
10 oz (300 g) frozen pitted cherries
1 Tablespoon cornstarch (or arrowroot powder), dissolved in two tbsp cold water
1 Tablespoon of lemon juice
1/3 cup of honey
2Combine ingredients in a mixing bowl, then firmly press the mixture into the bottom and sides of a 9 inch pie plate.
3Bake crust at 325 degrees until edge is golden brown, about 10 minutes.
4Allow to cool before adding cherry filling.
7Cook frozen cherries on low heat, about 3-4 minutes.
8Add lemon juice and honey, stir until dissolved.
9Turn heat to medium and bring to a boil.
10Stir cherries and dissolved cornstarch together in small bowl, until thick.
11Allow to cool slightly before pouring into prebaked crust.
12Allow filling to cool completely before slicing and serving.
Ingredients
For Crust:
1 1/2 cups of ground roasted walnuts
3 Tablespoons of butter
2 Tablespoons of brown sugar
Pinch of salt
For Filling:
10 oz (300 g) frozen pitted cherries
1 Tablespoon cornstarch (or arrowroot powder), dissolved in two tbsp cold water
1 Tablespoon of lemon juice
1/3 cup of honey
Directions
2Combine ingredients in a mixing bowl, then firmly press the mixture into the bottom and sides of a 9 inch pie plate.
3Bake crust at 325 degrees until edge is golden brown, about 10 minutes.
4Allow to cool before adding cherry filling.
7Cook frozen cherries on low heat, about 3-4 minutes.
8Add lemon juice and honey, stir until dissolved.
9Turn heat to medium and bring to a boil.
10Stir cherries and dissolved cornstarch together in small bowl, until thick.
11Allow to cool slightly before pouring into prebaked crust.
12Allow filling to cool completely before slicing and serving.
CHERRY PIE WITH WALNUT BUTTER CRUST
