I’ve been wanting to make a cherry pie for a while now and finally had the perfect occasion when my best friend came to stay. I knew the kind I wanted to make when I saw this recipe by Joy the Baker but chose to swap the raspberries for cherries, this time around. I used paleo pastry and it worked well.
It was delicious and that hint of sweetness from the paleo pastry worked really well too, highly recommended for a summer dessert. I paired it with Sour Cream Strawberry Ice Cream, such a winning combination, but more on that later!
Ingredients: (Serves 4-6)
- 250 g of strawberries, hulled and sliced
- 200 g of cherries, stones removed and chopped in half
- 2 tbsp of stevia powder (with equivalent sweetness to sugar, use less if using concentrated stevia)
- 2 tsp of lemon juice
- 1-2 tsp of orange liqueur (optional)
- 1 tbsp of arrowroot
- 1 egg, beaten, for glazing
- 2 portions of paleo pastry
- Baking paper
- Preheat the oven to 200°C.
- In a bowl, mix the strawberries, cherries, stevia, lemon juice, liqueur and arrowroot, stir until well combined.
- Roll out the pastry into a square (on a sheet of baking paper), about 5 mm thick, save any excess pastry from trimming the edges to cut into shapes for decoration.
- Place the fruit mixture into the centre of the square, leaving about 4-5 cm around the edges clear or fruit.
- Glaze the edges and then fold the top and bottom edges over the fruit, followed by the two sides.
- Glaze the outside of the edges and decorate with pastry shapes (optional), glaze the decorations.
- Lift the sheet of baking paper, with the crostata on it, onto a baking sheet and place in the oven to bake for 20-25 minutes, until a deep golden brown and the fruit is bubbling.
- Slice and serve, with home made strawberry ice cream (optional but recommended).