Wild Cherry Pie

Almond Rich Cherry Pie


  • 300 ml (1 ¼ cup) milled almonds
  • 100 g (3 ½ ounces) butter
  • 5 tablespoons sucanat*
  • about 750 ml pitted black wild cherries (or similar)


  1. With your hands mix together butter, milled almonds and sugar. Work the dough together. As this is not a crumble, the dough should feel a little sticky.
  2. Let it rest in the fridge for about an hour.
  3. Grease a 9 ½ inch pie form and arrange the cherries in the form.
  4. Flatten some of the dough out in your hand and place over the cherries. The crust should be about 1/4” thick. Repeat until all the cherries are covered.
  5. Bake the pie in the oven at 200°C (400F) until the crust has started to get color, about 15 minutes. The crust should be a little crisp and still buttery.
  6. Serve warm with some whipped cream.
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