This delicious cherry pie has is an egg-free base which is light and crumbly. Enjoy with some vanilla ice cream or thick double cream.
If you would like to make the pastry even healthier, add a few tablespoons of wheatgerm when you are mixing the base.
I think the person who posted this recipe has made a drastic mistake because this pie turned out to be horrible! In my opinion, the base should be cooked before the topping is put on! It ended up soggy and I had to give it to the crows!!! Needless to say I won't be making it again! - 13 Aug 2014
I made several changes to this recipe to make it a 5 star recipe. For that reason I give it 4 stars. The changes I made were: I pre-baked the crust for 8 minutes, I cooked the filling on the stove top and added 1 tsp. almond extract, 2 TBS water and 2 TBS flour to thicken. 2 cups of filling was clearly not going to be enough, so I tossed in 1 cup of blueberries just before pouring into the pie shell. I also made extra crust and crumbled it over top of the pie before baking for about 12 minutes. I would suggest greasing the pie plate or using cooking oil spray, as the pie was difficult to remove from the plate. - 21 Jul 2009 (Review from Allrecipes US | Canada)
I loved this recipe! My husband and I try to eat healthy foods all the time, and this is our new favorite. I doubled the crust recipe to make a top crust as well. I also heated the cherries with 3/4 cup of Splenda (sugar substitute) and 4 Tbl. of organic flour to a boil in a pot to thicken up a bit before cooking. We made an apple pie in addition to the cherry, which worked just as well. The cooking time was a bit more than 12 minutes, but worth it. 5 stars.... - 07 Aug 2003 (Review from Allrecipes US | Canada)