Doesn’t it seem like cherry season isn’t long enough? This year, I finally found and bought a cherry pitter! We’ve been spitting and pulling out seeds with pink fingers for far too long. I found this cherry pitter at a local store, but of course, you can also get them from Amazon if you can’t find them locally.
The boys pitted a pound of cherries for me for smoothies, muffins, sorbet, and this cherry pie! Our pie turned out delicious, especially because of our cashew crust!!
So, here is how we made it:
- 1 cup raw cashews
- 2 TBL oil
- 3 TBL Flour
- Water (drop by drop until crust is pliable)
Put all ingredients in a food processor and pulse until a dough is formed. Add as little water as you can get away with, until it becomes dough.
Roll dough out on a floured surface and cover a pie pan with it.
Then, bake your crust for about 8 minutes at 400 degrees.
Then, fill your crust with your pitted cherries.
Top the cherries with any style crust you like. My kids like cutting out shapes, or using our crinkle cutter. To get mini cookie cutters, I use the cutters designed for clay that you can find in most craft stores.. These tiny cutters aren’t just great for crust but they are also perfect for vegetables because of their sharp metal edge.
Then, we returned our cashew crust cherry pie to the oven for about 25 more minutes, just till the crust finally started browning (it took a while).
We’re especially excited to make this cashew crust again and try lot’s of different fruit fillings!