This gluten free cherry almond pie recipe is our twist on the classic Bakewell tart. There is something so special about the crumbly almond base and the sweet, glossy cherry compote filling.
When we set out to recreate this dreamy tart, we didn't want to compromise on the delicious taste or texture. We combined oat flour and ground almonds in the base, to achieve the soft crumbly texture. For the cherry filling we used frozen cherries, a splash of maple syrup and a small sprinkle of coconut sugar to achieve a glossy finish.
We are so happy with how this recipe turned out. There is nothing we love more than the smell of freshly baked fruity tart or crumble. We like to serve ours with a big dollop of dairy free yoghurt or some nice-cream - yum! We hope you love this recipe as much as we do and don't forget to tag #liviaskitchen in your photos so we can see.For some more delicious pie recipes have a look at this pumpkin pie
Prep: 25 minutes
Cook: 30 minutes
Total: 55 minutes
- ¾ cup Ground Almonds – 300g,¾ cup Oat Flour – 150g,1 1/8 cup Maple Syrup – 135ml,¼ cup Flaked Almonds – 30g
- 5 cups Frozen Cherries - 700g,2 Tbsp Maple syrup,1 Tbsp Coconut sugar
Preheat the oven to 180 degrees Celsius and grease some mini pie dishes with coconut oil. Line the base of these with baking paper.
Add the cherries into a saucepan with the maple syrup and coconut sugar over a medium heat and simmer until it has started to soften and develop into a cherry compote. Take this off of the heat when it is ready.
Add all of the ingredients for the pastry into a bowl and stir until fully combined. Roll this out between two pieces of baking paper until it is a few mm thick. Cut out some bases/ sides for the pie and then place these in the bottom of the dishes. Blind bake these for 10 minutes.
Place two heaped tablespoons of the cherry compote into the each pie dish (if there is a lot of juice, sieve the fruit and keep the juice for later). Cut out some stars to top the pies and bake these for 35-40 minutes until golden brown.