“But like a dream I’m flowing without no stopping
Sweeter than a cherry pie with Reddi Whip topping
Going from mic to mic, kickin’ it wall to wall
Well, I’ll be calling out you people like a casting call”
-Beastie Boys (MCA)
Despite living in the hot-ass desert, I love summer. I love having my boys home from school and the husband home from work, but more than that – I love the food, especially the stone fruits. Plums, peaches, apricots…
Please enjoy the incredible sounds of one of our favorite releases from our good friends at CHERRIES Records while you read about this delicious recipe.
This pie is a celebration of the coming end of summer. Not the technical end of summer – oh no, that goes on until November here, but to the shortening of days and the end of summer vacation. Today was the first day of school for 3/4 of our household and it’s the pits.
I made this pie in honor of summer; in honor of the incessant passage of time – in honor of living the sweet life. Before I had children I used to dream about making them treats when they came home from school. Now I have kids and I dream about how to hold on to time. Much like time, don’t expect this pie to hold up, it crumbles almost at the mere sight of it – but damn, it tastes good.
Crumbled Cherry Pie
adapted from The Ayurvedic Vegan Kitchen by Talya Lutzker
Ingredients for the filling:
1 pound cherries, pitted, or frozen pitted cherries, thawed
1/4 cup dehydrated cane juice
1/4 cup arrowroot starch
juice of 1 lemon
For the crust:
3 tablespoons coconut oil + 1 teaspoon for oiling pan
1/2 cup raw almonds
2 cups crushed gingersnaps
Preheat the oven to 350°. Oil a 9-inch glass pie pan with 1 teaspoon of coconut oil.
To make the filling, bring the cherries, sugar, arrowroot, and lemon juice to a boil in a large saucepan over medium heat. Decrease heat and simmer, stirring constantly, for 5 minutes, or until the cherries release their juice and the sauce thickens. Remove from the heat and set aside.
To make the crust, combine the almonds, gingersnaps, and salt into a food processor. Process until ground to a course meal. Add the coconut oil and process again until fully incorporated. Reserve 1/2 cup of the gingersnap mixture. Pour the remaining mixture into the prepared glass pie pan. Press the mixture evenly into the bottom and up the sides of the pan. Pour in the cherry filling. Sprinkle the reserved 1/2 cup of gingersnap mixture over the top. Bake for 10 minutes, or until the gingersnap topping is golden brown.