Cherry plum pie

At the end of a ride on a nice summer day, I stumble on free cherry-plums that were given away by one of my neighbors at the time: locally grown and organic! I decided to grab some in order to make a tarte.

Ingredients (serves 6):

• 2 lbs of cherry-plums
• 2 cup gluten-free flour
• 3/4 cup coconut oil (softened)
• 1 tablespoon brown sugar
• 1 egg yolk
• 3 large brown organic eggs
• 1/2 cup butter (melted)
• 1 cup brown sugar
• 1 1/3 cup ground almonds

Preparation

1. Remove the stems and pit from cherries, leave them in a bowl sprinkled with sugar, so it loses some of their juice and tartness.
2. Prepare the dough: Mix in a bowl the flour, sugar and a pinch of salt. Add the softened coconut oil and work together. Add the egg yolk and mix until dough is smooth and soft. Spread dough on a pie pan buttered and floured. Pre-cook on 385°F for 10 minutes.
3. Prepare cream: Mix eggs and sugar with a whisk until smooth, add ground almonds and melted coconut oil.
4. Arrange cherries on pie shell. Pour the cream over and mix gently.
5. Bake at 385°F for 40 minutes.

I ended up making a medium and a small pie and brought the smaller one to my neighbour to thank him from providing me with those great fruits and a delicious dessert.