Almond Flour Piecrust Perfect And Amazing! 

So this week the hubby wants Cherry 🍒 Pie for our dessert. Lucky for us a great friend gave us some Cherries this summer that I canned in a simple syrup. You know me I am totally going to make THE PERFECT AMAZING almond flour pie crust for this so let’s get it done 😊
Almond Flour Crust
This recipe Is for TOP & BOTTOM
4 cups Almond Flour
4 t stevia or Keto sweetener of choice
1/2 t salt
1 c Unsalted Cold butter
(Or if using salted butter, omit the 1/2 t salt)
2 T ice water
Place flour sugar & salt in a food processor pulse a few times to mix together. And the cold butter and pulse till butter is cut in and looks like small peas. Put water in and process till it forms a ball of dough. Lay a sheet of wax paper on counter and sprinkle with almond flour. Turn out 1/2 dough on paper (put other 1/2 in fridge till needed) sprinkle dough with more almond flour and roll with rolling pin, sprinkle with flour as needed. Turn pie plate on dough and turn over and flip in pie plate. Press dough to form in pie plate. Brush with egg wash bake at 350 for 14-16 minutes and golden brown. Cool completely while preparing pie filling
Pie filling
2 pints cherries in SF simple syrup
4 T arrowroot powder
Place room temperature cherries in sauce pan add arrowroot powder and stir till dissolved. Turn heat on medium stirring constantly till thickened. Pull off heat and cool. Roll out top crust while waiting.
With bottom pie crust cooled brush with egg wash again to create a seal so filling won’t make this pie soggy. Pour filling in crust evenly. Top with top crust finish edge work. Bake 15 minutes and half at Thur spin around for even baking top with foil for 10 minutes. Remove foil and let top brown last 5 minutes should take 30 minutes total.
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