Maria's Cherry Pie
Pies & Pastries
medium russet potatoes
sprouted spelt flour
sprouted corn flour
whole pitted sour cherries or dark sweet cherries
(about 2lbs whole unpitted cherries)
fresh lemon juice (if using sour cherries) or 3 tbsp fresh lemon juice (if using dark sweet cherries) and zest if desired
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.
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!