Cherry Crumble Pie {Paleo, Gluten-Free}

Step 1

Chill the pie dough for at least one hour before rolling it out. To roll it out, sprinkle tapioca flour on a piece of parchment paper, place the dough on top and sprinkle with more tapioca. Cover the dough with another piece of parchment paper and slowly roll out the dough into a circular shape, about 12” diameter.

Step 2

Remove the top piece of parchment and place you pie dish face down over the dough. Take one hand underneath the parchment papered carefully flip the crust into the pie dish, then carefully remove the parchment paper. It’s normal for the dough to break a bit - you can easily repair it.

Step 3

Pat the crust into the dish, patching where necessary, then place in the refrigerator to chill while you prepare the filling.

Step 4

Preheat your oven to 400° In a large bowl, toss the pitted cherries with all the filling ingredients, then place in the refrigerator while you make the topping.

Step 5

You can use a pastry blender, fork, or food processor to make the topping. Place all ingredients except for the chopped walnuts in a large bowl or food processor. Blend by hand or pulse until you get a crumbly mixture, then stir in the chopped nuts. Place in the freezer for 5 minutes.

Step 6

Meanwhile, remove the crust and filling from the refrigerator. Flute/crimp the edges of the pie crust, then add the cherry filling to the crust, leaving excess juice in the bowl. Remove the topping from the freezer and crumble all over the filling.

Step 7

Bake at 400° F for 20 minutes, cover with aluminum foil and lower the oven temperature to 375° Continue to bake 30 minutes. Allow the pie to cool at room temperature for at least 2-3 hours before serving. Leftovers can be stored covered in the refrigerator for 4-5 days. Enjoy!