I invented this dessert on a rainy wintry day, craving summer fruit. When I was growing up, one of my favorite summer fruits was cherries. When they were in season, I would gobble fresh cherries by the pound. But we also concocted a medley of desserts out of this versatile fruit. We boiled black cherry preserves, wild cherry jams and compotes, layered jellos, and blended smoothies! And so, on a cold murky day, this pie pays homage to my fruit-filled memories of childhood summer. Because it is overloaded with fruit (as most of my desserts are), the paleo cherry pie is quite light. And the ingredients are simple and easy to find: frozen cherries, almond flour, pecans, cinnamon, cardamom, honey and eggs. If you are not into spices, let me explain why I am using them. Cinnamon is probably the perfect companion to cherries (its flavor is even similar to cherry pit), and cardamom gives depth to cinnamon. (This fact I learned from the experts at Cook's Science.) With an extra egg yolk, the crust turns out juicy and flaky. You will also notice that the crust is of a perfect golden color, not burned. The recipe below will tell you how to accomplish the crust of a perfect color. Every time I bake this pie, the delicious sweet smell of the summer fills up my entire home. That alone makes baking worthwhile. And a slice of this decadent paleo cherry pie is a cherry on top!
Place frozen cherries in a saucepan and cover. Cook on very low heat until completely melted, periodically stirring. When the juice has begun to thicken, add light colored honey, black cherry preserve (if using), and ground cinnamon. Cover and continue cooking until the juice has completely caramelized and thickened. (The total cooking time for cherries should be about 35 minutes.)
Meanwhile, cut an unbleached parchment paper circle with a 7-inch diameter. Next, grease an 8-inch tart pan with oil or ghee. Then place the parchment paper circle on the bottom of the pan. Now grease the paper circle.
In a medium bowl, fluff blanched almond flour with baking soda. Then add ground pecans and cardamom. In a small bowl, mix eggs and light colored honey. Then pour the wet ingredients into the dry ones. Mix well and distribute the dough on the pan, making the sides thicker than the bottom. (You should have enough dough on the sides so you can later roll it up over the cherries.) When done, refrigerate the unbaked crust for at least 15 minutes. (Note: If you want to prepare the paleo cherry pie in advance, you can refrigerate the crust overnight.)
Preheat oven to 350 F. (I recommend using convection setting.) Pour the filling into the chilled crust. Fold edges of dough up over the edges of the cherry filling, leaving the surface mostly exposed. Pinch the dough as you roll it up, so it stays tight.
Finally, to prevent the edges from burning, cover the exposed edges of the dough with twice folded aluminum paper. Bake the Paleo Cherry Pie for 25 to 30 minutes. Serve with a healthy whipped cream or ice cream.
Servings 6