Maria's Cherry Pie
Course
Pies & Pastries
Ingredients
Crust
3
medium russet potatoes
1 1/2
cups
sprouted spelt flour
1/2
tsp
salt
Filling
1/2
cup
honey
3
tbsp
sprouted corn flour
1/4
tsp
salt
5
cups
whole pitted sour cherries or dark sweet cherries
(about 2lbs whole unpitted cherries)
1
tsp
fresh lemon juice (if using sour cherries) or 3 tbsp fresh lemon juice (if using dark sweet cherries) and zest if desired
1/2
tsp
vanilla extract
Instructions
Crust
Boil potatoes until soft, skin and mash.
Stir in salt and begin to stir in flour. Continue to stir and knead in flour until you have formed a dough that you can roll out.
Filling
Stir all ingredients together.
Preheat oven to 375. Divide dough in half. Roll out one half for the bottom crust and place in a 9” pie pan.
Pour in filling and dot with 2 tablespoons cubed butter.
Roll out the other half for the top, place over filling, pinch edges, and cut a large X with a sharp knife on top.
Brush with milk, sprinkle with sugar if desired, and bake for approximately 60 minutes. Enjoy!