Cherry Crumble Pie - Series 7
Summer’s yummy cherries deserve only the best showcase. With a flaky crust
and a luscious crunchy topping, the jewels of hot weather really shine.

What You'll Need
Crust
1 cup Bob’s Red Mill whole wheat pastry flour
1/2 cup Bob’s Red Mill semolina flour
pinch sea salt
pinch ground cinnamon
8 tablespoons avocado or light olive oil
spring or filtered water

filling
6 cups fresh, pitted cherries
2 tablespoons avocado or light olive oil
pinch sea salt
1/2 cup Suzanne’s Specialties Strawberry Rice Nectar
grated zest of 1 fresh lemon
3 tablespoons arrowroot

topping
1 cup rolled oats
1/2 cup Bob’s Red Mill whole wheat pastry flour
pinch sea salt
1/2 teaspoon ground cinnamon
1/2 cup slivered almonds
1/2 cup brown rice syrup
1/2 cup avocado or light olive oil

Instructions
Preheat oven to 375º and lightly oil a 9-inch deep dish pie plate.

Make the crust by combining the flour, semolina, salt and cinnamon in a mixing bowl.
Cut in oil, creating the texture of wet sand. Slowly add water, mixing until the dough
gathers together. Knead 2-3 times just to gather it into a ball. Roll out dough between
2 sheets of parchment, creating a thin round that is about an inch larger than the pie plate.
Remove the top sheet of parchment and invert crust onto pie plate. Without stretching,
fit the crust into the plate, allowing excess crust to hang over the sides of the dish.
Pierce in several places with a fork and bake for 5-7 minutes, to prevent the crust
from becoming soggy. Set aside to cool.

Prepare the filling by combining all the ingredients except arrowroot in a saucepan
over low heat. Stirring frequently, cook until cherries begin to soften, 5-7 minutes.
Remove from heat and stir in arrowroot. Spoon filling into the partially baked shell.

Prepare the topping by combining oats, flour, salt, cinnamon and almonds in a mixing bowl.
Stir in rice syrup and oil to create a crumbly texture. Using your hands, crumble topping
over the cherry filling, covering completely.

Cover loosely with foil and bake for 30 minutes. Reduce heat to 350Å and remove foil.
Continue baking until filling is bubbling and the topping is golden brown. Makes 8-10 servings.