Step 1

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a baking liner.

Step 2

Pit the cherries.

Step 3

Soak the cherries in the coconut sugar, lemon juice, and cornstarch for ten minutes to drain out the excess juices.

Step 4

Drain the excess juice and add the honey. Stir until well coated and no dry lumps remain, 3 to 4 minutes.

Step 5

Roll out half the pastry to fit a 10-inch pie plate. Place bottom crust in pie plate. Pour the cherry filling into pie shell, tap pie plate against a surface to settle filling, and dot with butter.

Step 6

Roll remaining crust into an 11-inch circle and cut into 1-inch strips using a paring knife or pastry wheel.

Step 7

Lay 5 strips of pie crust over the top of the pie. Weave remaining pastry dough strips through to form a lattice top. Fold the ends of the lattice strips under the bottom crust and crimp the crust.

Step 8

Brush cream over the top and sprinkle with 1 tablespoon coconut sugar.

Step 9

Bake in the preheated oven until browned and bubbling, about 1 hour 15 minutes. Cool completely before slicing. Serve with homemade whip cream or vanilla ice cream.