Prep Time: 20 minutes
Total Time: 85 minutes
For the Crust
2 cups brown rice flour
1 cup sugar
⅔ cup almond flour
2 teaspoons baking powder
10 tablespoons butter, room temperature
8 egg yolks
Zest of 2 lemons
2 teaspoons salt
For the Filling
3 cups cherries, stems and pits removed and sliced in quarters
3 large Anjou pears, cored and thinly sliced
2 teaspoons lemon juice
1½ cups sugar
4 tablespoons cornstarch
¼ teaspoon ground cinnamon
- Preheat oven to 375 degrees F. Spray a 9-inch glass pie dish with nonstick spray. Set aside.
- To make the crust, in the bowl of a standing mixer, combine brown rice flour, sugar, almond flour and baking powder. Beat until well combined. Add in the butter, egg yolks, lemon zest and salt and mix until a smooth dough forms.
- Roll the dough into a ball and cover with plastic wrap. Refrigerate the dough for at least 30 minutes.
- While the dough is chilling, make the filling. In a medium-sized sauce pot over medium heat, combine the cherries, pears and lemon juice and gently mix together. Cook, stirring frequently, until the cherries and pears soften and start releasing juices.
- In a small bowl, whisk together the sugar, cornstarch and cinnamon. Pour this mixture into the hot fruit mixture and cook, stirring frequently, until a thick filling forms, about 10 minutes. Cool the filling slightly.
- Remove the crust from the refrigerator and divide into 2 pieces. Roll out one piece of dough to about 10 inches in diameter and place into the prepared pie dish. Pour the filling into the crust.
- Roll the remaining crust out to about 10 inches and then place on top of the fruit filling. Gently press the edges down to seal the pie. Use a spoon, fork or your fingers to flute the crust edges. Using a sharp knife cut an X-shaped slit in the center of the pie to allow venting. Bake for 45 to 50 minutes until the crust is golden brown.
NUTRITION PER SERVING: CALORIES: 620, FAT: 16G, SATURATED FAT: 9G, CHOLESTEROL: 170MG, SODIUM: 530MG, CARBOHYDRATES: 118G, FIBER: 7G, SUGARS: 79G, PROTEIN: 7G