Cherry pie


  • Serves 8 - 10 people

  • 1 kg cherries (600gm pitted)
  • 100 gm raw honey
  • 60 gm dark chocolate (50%-60% cocoa solids), finely chopped
  • ½ tsp mixed spice
  • 1 tbsp lemon juice
  • 1½ tbsp arrowroot (see note)
  • Sweet pastry
  • 100 gm almond meal
  • 100 gm coconut flour
  • 60 gm arrowroot
  • 210 gm coconut oil, cold
  • 125 gm raw honey
  • 2 eggs
  • Orange custard
  • 500 ml (2 cups) coconut milk
  • Finely grated rind of 1 orange
  • 1 vanilla bean, spilt and seeds scraped
  • 6 egg yolks
  • 75 gm raw honey
  • 90 gm arrowroot
01   For sweet pastry, combine dry ingredients in a bowl. Add coconut oil in small pieces and rub in with your fingers to form fine crumbs. Mix in honey and eggs, then pat into a disc (dough will be slightly sticky). Wrap in plastic wrap and refrigerate until firm (1 hour).
02   For orange custard, bring milk, orange rind and vanilla bean and seeds to the boil in a saucepan over medium-high heat. Strain through a sieve and cool briefly (5-10 minutes). Whisk yolks, honey and arrowroot until smooth. Gradually pour in milk mixture, whisking until smooth. Return mixture to a saucepan over medium-high heat, bring to the boil, stirring constantly, until thick and smooth, then pour into a bowl, cover directly with plastic wrap to prevent a skin forming and refrigerate until chilled (2 hours).
03   Preheat the oven to 180C. Roll dough between 2 sheets of baking paper to a 3mm-thick round. Line a 24cm-diameter pie dish with dough, trim and prick base with a fork. Blind-bake until light golden (8-10 minutes). Remove paper and weights and bake until golden (6-10 minutes). Remove from oven and set aside to cool in dish.
04   Combine remaining ingredients in a bowl and toss to coat cherries. Spoon orange custard into the pie shell, then top with cherry mixture. Bake until pastry is golden (15-20 minutes; cover edges with foil if it browns too quickly). Serve with vanilla ice-cream or coconut cream.

Note Arrowroot is available in the baking section of supermarkets.

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