Cherry Crumble Pie

Summer’s yummy cherries deserve only the best showcase. With a flaky crust and a luscious crunchy topping, this hot weather jewel really shines.

Ingredients

• 1 cup whole wheat flour
• 1/2 cup semolina flour
• 3 pinches sea salt
• 1 pinch ground cinnamon
• 10 tablespoons plus 1/2 cup avocado oil or light olive oil, divided (8 tablespoons, 2 tablespoons, 1/2 cup)
• Spring water or filtered water
• 6 cups cherries, pitted
• 1/2 cup brown rice syrup or honey
• 3/4 cup brown rice syrup
• 1 organic lemon, zest grated
• 3 tablespoons arrowroot
• 1 cup rolled oats
• 3/4 cup whole wheat pastry flour
• 3/4 teaspoon ground cinnamon
• 1/2 cup slivered almonds

Directions

1. Preheat oven to 375 degrees F. Lightly oil a 9-inch deep-dish pie plate.
2. Make the crust by combining the whole wheat flour, semolina flour, 1 pinch of salt and cinnamon in a mixing bowl.
3. Cut in the 8 tablespoons oil slowly until you create the texture of wet sand.
4. Slowly add water, mixing until the dough gathers together.
5. Knead 2-3 times just to gather it into a ball.
6. Roll out dough between 2 sheets of parchment, creating a thin round that is about 1 inch larger than the pie plate.
7. 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.
8. Pierce in several places with a fork and bake for 5-7 minutes, to prevent the crust from becoming soggy. Set aside to cool.
9. To prepare the filling, combine the cherries, 2 tablespoons oil, 1 pinch of salt, 1/2 cup rice syrup (or honey), and lemon zest in a saucepan over low heat.
10. Stirring frequently, cook until the cherries begin to soften, 5-7 minutes. Remove from heat.
11. Stir in the arrowroot.
12. Spoon filling into the partially baked shell.
13. To prepare the topping, combine oats, pastry flour, 1 pinch of salt, cinnamon and almonds in a mixing bowl.
14. Stir in rice syrup and 1/2 cup oil to create a crumbly texture.
15. Using your hands, crumble topping over the cherry filling, covering completely.
16. Cover loosely with foil and bake for 30 minutes.
17. Reduce heat to 350 degrees F and remove foil. Continue baking until filling is bubbling and the topping is golden brown.