My children love fruit pies and they are a wonderful way of making use of seasonal fruit from the garden. Recently we have been enjoying raspberry and strawberry pies but if we are short of produce I will often make up use of bags of frozen fruit – pitted frozen cherries are fabulous and naturally sweet. There are lots of versions of paleo pastry – I typically use almond flour but this time I decided to use coconut flour and arrowroot. Although I used egg in this pastry I have also substitute eggs for apple puree and mashed banana to make it vegan too. To keep it low sugar I use xylitol to sweeten although berries often don’t need any additional sweeteners at all. Chill the pastry before rolling out as this makes it easier to use.
Difficulty –Â Medium
Time 15 minutes preparation plus chilling time,  30 minutes cooking time
Serves 4-6
Cherries’ rich red colour comes from anthocyanins antioxidants found in grapes that inhibit enzymes associated with inflammation, and may help soothe soreness linked to muscle and joint pain. Sour cherries are also known for being useful for promoting sleep as they naturally contain melatonin – our sleep hormone
All cherries are high in pectin’a soluble fibre that helps to prevent heart disease by lowering total and LDL cholesterol. Sour cherries contain 19 times the amount of beta-carotene found in blueberries. A precursor to vitamin A, it helps maintain eyesight and healthy skin.
Pastry
100g coconut flour
100g arrowroot
2 eggs, beaten
60g coconut oil
Filling
2 cups of frozen pitted cherries
A little beaten egg to glaze the pie
