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Cherry pie


You'll need

1 kg cherries (600gm pitted) 100 gm raw honey 60 gm dark chocolate (50%-60% cocoa solids), finely chopped ½ tsp mixed spice 1 tbsp lemon juice 1½ tbsp arrowroot (see note)   Sweet pastry 100 gm almond meal 100 gm coconut flour 60 gm arrowroot 210 gm coconut oil, cold 125 gm raw honey 2 eggs   Orange custard 500 ml (2 cups) coconut milk Finely grated rind of 1 orange 1 vanilla bean, spilt and seeds scraped 6 egg yolks 75 gm raw honey 90 gm arrowroot

Method

  • 01
  • For sweet pastry, combine dry ingredients in a bowl. Add coconut oil in small pieces and rub in with your fingers to form fine crumbs. Mix in honey and eggs, then pat into a disc (dough will be slightly sticky). Wrap in plastic wrap and refrigerate until firm (1 hour).
  • 02
  • For orange custard, bring milk, orange rind and vanilla bean and seeds to the boil in a saucepan over medium-high heat. Strain through a sieve and cool briefly (5-10 minutes). Whisk yolks, honey and arrowroot until smooth. Gradually pour in milk mixture, whisking until smooth. Return mixture to a saucepan over medium-high heat, bring to the boil, stirring constantly, until thick and smooth, then pour into a bowl, cover directly with plastic wrap to prevent a skin forming and refrigerate until chilled (2 hours).
  • 03
  • Preheat the oven to 180C. Roll dough between 2 sheets of baking paper to a 3mm-thick round. Line a 24cm-diameter pie dish with dough, trim and prick base with a fork. Blind-bake until light golden (8-10 minutes). Remove paper and weights and bake until golden (6-10 minutes). Remove from oven and set aside to cool in dish.
  • 04
  • Combine remaining ingredients in a bowl and toss to coat cherries. Spoon orange custard into the pie shell, then top with cherry mixture. Bake until pastry is golden (15-20 minutes; cover edges with foil if it browns too quickly). Serve with vanilla ice-cream or coconut cream.

Note Arrowroot is available in the baking section of supermarkets.


At A Glance

  • Serves 8 - 10 people
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At A Glance

  • Serves 8 - 10 people

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Jan 2015

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