I had lots of berries and tart cherries from my CSA pick-up and we weren't able to eat them fast enough so I decided to make a pie. I didn't want to have to worry about processed sweetness to off-set the tart was of the cherries and berries so I used turbanado sugar. I also had to make sure the crust was gluten and dairy free and not full of transfats.
Makes enough dough for one 9" bottom crust and a floating top.
1 & 1/2 cups of gluten free flour
1/2 cup of solid coconut oil
1 teaspoon of sea salt
1 tablespoon of turbanado sugar
5-8 tablespoons of cold water
Mix the flour, sugar, and salt. Cut in the coconut oil. When combined. Add the water 1 tablespoon at a time. Fork stir after each tablespoon until you have a soft ball of dough. Wrap in Saran Wrap and refrigerate for about an hour.
6 cups of whole fresh berries. You can use a single type of berry or a mixture.
1/2 to 1 cup of turbanado sugar, based on your tastes
1 tablespoon of ground cinnamon
1/4 cup of tapioca starch or arrowroot starch
Mix sugar, cinnamon, and starch. Add to berries and mix carefully but well.
ASSEMBLY & BAKING:
Lightly oil a 9" glass pie plate with coconut oil.
Remove dough from fridge and roll out to 1/4-1/8 " thick. Line bottom of pie plate with dough and press in. Trim off the edges and set aside.
Pour filling into crust. Roll out the remaining dough and lay it on the top of the pie. Do not seal it. It should look like its floating on top of the pie.
Bake at 375 for about an hour.
COCONUT CREME TOPPING:
Several hours prior, place a steel bowl and beaters in the freezer to chill.
1 can of full fat coconut milk refrigerated for several hours. The longer in the fridge the better. This will allow the cream to solidify and cone to the top. You will use the cream for this topping. Reserve the oil for another use.
1 tablespoon of turbanado sugar.
1 whole vanilla bean or 1 tablespoon of pure vanilla extract.
Carefully scoop out the white cream from the top of the coconut milk and put it in the chilled bowl. Add the sugar and vanilla. Beat on high until a smooth creme forms.
CASHEW CREME TOPPING:
In a high-powered blender or food processor place:
1/2 cup of water
2 large handfuls of raw cashews
4 pitted medjool dates
1 tablespoon of pure vanilla
Blend on high until a smooth creme forms, adding more liquid if necessary. You can use some of the left over coconut oil.