Because the CHERRY VANILLA combo is so fantastic it needed to be in a pie! The subtle flavors of vanilla blend so perfectly with cherries. Not a vanilla fan? You can totally skip adding the vanilla bean…but honestly give it a try!
To make and enjoy this delicious CHERRY VANILLA pie, you’ll need to make a double recipe of our blog favorite PALEO PIE CRUST recipe or the whole bag of our PIE CRUST MIX. The double recipe allows for the bottom crust (obviously important) as well as extra dough to decorate and embellish the top. Alternatively, you can skip the top crust and simply top with ice cream after it’s baked.
Also an option, bake the pie without a top and instead use the second crust to roll out, cut out cute cookies and bake up separately. Then you can place those on top of the cooked pie as a garnish after. To make them shiny, be sure to egg wash those little cookies. Otherwise they will have a more dull finish to them. Either way, there are so many possibilities!
Cherry was yet another favorite pie of my mom’s. Pretty sure she and I were the only ones to eat most of it after Thanksgiving. Mostly for breakfast, which I might add is a fabulous idea. Especially with a fruity pie like this one!
Our favorite ingredients used in this recipe!
a few of our favorite PIES on the blog:
cherry vanilla pieCourse: dessertCuisine: AmericanDifficulty: Easy
the flavor combo of cherries & vanilla will literally dance on your taste buds!
6 cups frozen sweet cherries (or tart)
¾ cup maple sugar
¼ cup cassava flour
¼ tsp fine sea salt
1 vanilla bean
Zest of 1 lemon
Juice of 1 lemon
2 tbsp vanilla ghee
1 tsp vanilla extract
Double recipe of our pie crust recipe
1 egg, for egg wash
organic vanilla infused sugar (opt)
- Place cherries, maple sugar, cassava flour and salt in a 5 tqt heavy saucepan, stir to evenly coat cherries.
- Cut vanilla bean in half lengthwise and scrape out the caviar, placing it in the pan. Finely chop up the vanilla bean and add that to the pan along with the lemon zest and lemon juice. Heat over medium heat stirring occasionally until thickened and fruit is soft.
- Remove from the heat and puree with an immersion blender, either completely or just a little depending on your preference. Spoon into a shallow bowl and cool, placing in the refrigerator while you prep the crust.
- You will need to double our pie crust recipe if you want to decorate the top. Prepare as directed and divide in half. Preheat your oven to 415°.
- Prepare a 9” pie plate with one crust and spoon cooled filling into the middle and spread out. If you are decorating the top, cover the filling/edge while you work with the second dough ball to roll out and cut out designs. Apply details and when you are ready, mix the egg with one tablespoon of water and egg wash all the exposed dough. Sprinkle egg washed dough with organic sugar, if using.
- Place pie on a parchment line baking sheet and bake for 40-45 minutes or until fruit is bubbly and the crust is golden brown. If the outer edge of the crust is getting too dark, cover with foil for the last 10-15 minutes or so.
- Remove from the oven and let it cool before slicing. Serve as is or with your favorite ice cream or whipped cream. Store leftovers in the fridge for up to a week. You can also cut out individual pieces, freeze and then enjoy later.
Pingback: paleo lemon meringue pie paleo lemon meringue pie - Back Porch Paleo
Pingback: paleo buttermilk chess pie paleo buttermilk chess pie - Back Porch Paleo
Pingback: pecan slab pie Paleo chocolate pecan slab pie - Back Porch Paleo