CHERRY PIE WITH WALNUT BUTTER CRUST
Cherries are a seasonal summer fruit that benefits the heart. This flour-free walnut butter crust adds plenty of crunch and flavor while adding a Kidney-benefiting superfood, walnuts. Butter and brown sugar add a comfort food taste and boost the warming nature of this dish.
Cherries are a seasonal summer fruit that benefits the heart. This flour-free walnut butter crust adds plenty of crunch and flavor while adding a Kidney-benefiting superfood, walnuts. Butter and brown sugar add a comfort food taste and boost the warming nature of this dish.
[cooked-sharing]
For crust:
Combine ingredients in a mixing bowl, then firmly press the mixture into the bottom and sides of a 9 inch pie plate.
Bake crust at 325 degrees until edge is golden brown, about 10 minutes.
Allow to cool before adding cherry filling.
For filling:
Cook frozen cherries on low heat, about 3-4 minutes.
Add lemon juice and honey, stir until dissolved.
Turn heat to medium and bring to a boil.
Stir cherries and dissolved cornstarch together in small bowl, until thick.
Allow to cool slightly before pouring into prebaked crust.
Allow filling to cool completely before slicing and serving.
Ingredients
Directions
For crust:
Combine ingredients in a mixing bowl, then firmly press the mixture into the bottom and sides of a 9 inch pie plate.
Bake crust at 325 degrees until edge is golden brown, about 10 minutes.
Allow to cool before adding cherry filling.
For filling:
Cook frozen cherries on low heat, about 3-4 minutes.
Add lemon juice and honey, stir until dissolved.
Turn heat to medium and bring to a boil.
Stir cherries and dissolved cornstarch together in small bowl, until thick.
Allow to cool slightly before pouring into prebaked crust.
Allow filling to cool completely before slicing and serving.
