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