Summertime picnics are not complete without our favorite pies!  This pie has more going for it than meets the eye.

Date sugar is the only added sweetener in this delicious pie and coconut oil replaces butter in the flaky crust. Date sugar is lower on the glycemic index and that is a better choice for sweetener.

Little changes in your diet accumulate in your favor!

This pie is proof you can substitute healthy and tasty alternatives without feeling deprived on your health journey!

Crust Ingredients

• 2 C  spelt flour (or flour of your choice)
• 3/4 tsp salt
• 1T date sugar
• 2/3 C coconut oil, at room temperature
• 2 T solid coconut cream, from the top of a can of coconut milk
• 1/4 C ice water

Filling Ingredients

• 2 lbs. pitted cherries
• 1/2 C date sugar
• 1/3 C cornstarch or arrowroot starch
• 1 tsp lemon juice

Preparation Steps

1. Pulse flour, salt, and date sugar in food processor five times.
2. Add the coconut oil and coconut cream. Pulse until pea-sized lumps form.
3. Add water and continue pulsing until a ball of dough forms.
4. Divide dough into two pieces and roll out each piece to approximately 12″ between two pieces of parchment paper.
5. Line a pie pan with one piece of dough.
6. Mix the filling ingredients and pour into dough-lined pie dish.
7. Cut second piece of dough into thin strips and lattice on top.
8. Bake in 425 degree preheated oven for approximately 20-25 minutes. Watch for the edges to brown and cover edges if needed.

*Adjustable Silicone Pie Crust Shields are a useful kitchen tool for pie crust baking.

{{Note: Little specks of date sugar will show in your crust.}}

I dare you to try to eat only one piece of this pie~

See our recipe for Delicious Apple Pie  too!

(Original crust recipe from The Baker Creek Vegan Cookbook.)