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Dessert
6 - 8 servings
45 minutes
45 minutes
Chef Christina Pirello
1 cup whole wheat flour
1/2 cup semolina flour
1 pinch sea salt
1 pinch ground cinnamon
8 tablespoons avocado oil or light olive oil
Spring water or filtered water
6 cups Tasmanian cherries, pitted
2 tablespoons avocado oil or Light olive oil
1 pinch sea salt
1/2 cup brown rice syrup or honey
1 organic lemon’s grated zest
3 tablespoons arrowroot
1 cup rolled oats
3/4 cup whole wheat pastry flour
1 pinch sea salt
3/4 teaspoon ground cinnamon
1/2 cup slivered almonds
3/4 cup brown rice vinegar
1/2 cup avocado oil or light olive oil
Preheat oven to 375°F and lightly oil a 9-inch deep-dish pie plate. Make the crust by combining the flour, semolina, salt and cinnamon in a mixing bowl. Cut in oil slowly, until you create the texture of wet sand. Slowly add water, mixing until the dough gathers together. Knead 2-3 times just to gather it into a ball. Roll out dough between 2 sheets of parchment, creating a thin round that is about an inch larger than the pie plate. Remove the top sheet of parchment and invert crust onto pie plate. Without stretching, fit the crust into the plate, allowing excess crust to hang over the sides of the dish. Pierce in several places with a fork and bake for 5-7 minutes, to prevent the crust from becoming soggy. Set aside to cool.
Prepare the filling by combining all of the ingredients except the arrowroot in a saucepan over low heat. Stirring frequently, cook until the cherries begin to soften, 5-7 minutes. Remove from heat and stir in the arrowroot. Spoon filling into the partially baked shell.
Prepare the topping by combining oats, flour, salt, cinnamon and almonds in a mixing bowl. Stir in rice syrup and oil to create a crumbly texture. Using your hands, crumble topping over the cherry filling, covering completely.
Cover loosely with foil and bake for 30 minutes. Reduce heat to 350°F and remove foil. Continue baking until filling is bubbling and the topping is golden brown.
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