📖 Instructions

1. First things first, let's get that oven preheating. Set it to 375°F (190°C). This is important for even baking, trust me.
2. Now, onto the crust. In a large bowl, whisk together 1 1/2 cups of whole wheat flour, 1/4 teaspoon of sea salt, and 1 tablespoon of coconut sugar. If you don't have coconut sugar, regular cane sugar will work in a pinch, but the coconut sugar adds a nice subtle flavor.
3. Add 1/2 cup of cold-pressed coconut oil (solid but not rock-hard) cut into small pieces. Use a pastry blender or your fingers to cut the coconut oil into the flour mixture until it resembles coarse crumbs. This step is crucial for a flaky crust.
4. Slowly add 4-6 tablespoons of ice water, one tablespoon at a time, mixing gently after each addition. The dough should start to come together but not be too wet. Overworking the dough will result in a tough crust, so handle it with care. It's okay if there's a few lumps, so dont get discouraged. It'll all come together in a minute.
5. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This allows the gluten to relax and the coconut oil to solidify, making the dough easier to roll out.
6. While the dough is chilling, let's tackle the cherry filling. In a large saucepan, combine 4 cups of fresh or frozen pitted cherries, 1/4 cup of maple syrup, 2 tablespoons of tapioca starch (or cornstarch), 1 tablespoon of lemon juice, and 1/4 teaspoon of almond extract. The almond extract really enhances the cherry flavor, so don't skip it!
7. Bring the cherry mixture to a simmer over medium heat, stirring constantly. Cook for about 5-7 minutes, or until the filling has thickened. Remove from heat and let it cool slightly. Taste and adjust sweetness if needed – add a bit more maple syrup if you prefer a sweeter pie.
8. On a lightly floured surface, roll out half of the dough into a 12-inch circle. Gently transfer it to a 9-inch pie plate. Trim and crimp the edges. Don't worry about perfection – a rustic-looking pie is just as charming!
9. Pour the cherry filling into the prepared pie crust. Roll out the remaining dough and cut into strips for a lattice top, or use cookie cutters to create fun shapes. Arrange the dough over the filling.
10. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, tent it with foil. Keep an eye on it! Every oven is different, so use your best judgement.
11. Let the pie cool completely on a wire rack before slicing and serving. This is crucial! Cutting into it while it's still warm will result in a runny mess. Trust me, patience is key. But if you just can't wait, give it at least 30 minutes.
12. If you want to get fancy, try serving with a dollop of coconut whipped cream or a scoop of dairy-free vanilla ice cream. Enjoy!