1. Step
Preheat the oven to 180°C. Prepare a pie dish by greasing it with oil or lining it with parchment paper.
2. Step
In a large bowl, mix the rice flour, almond flour, coconut blossom sugar, and baking soda. Add the melted coconut oil and plant-based milk, then knead by hand until you have a smooth dough. The dough should be easy to shape but not sticky. If necessary, add a little more plant-based milk.
In a medium-sized bowl, mix the pitted sour cherries, coconut blossom sugar, cornstarch, lemon juice, and grated lemon zest. Let it sit for a few minutes so the fruit releases its juice and it mixes with the sugar and cornstarch.
3. Step
Roll out the dough on a floured surface so that it can properly cover the pie dish, including the sides. Add the sour cherry filling, then, if you have any dough left, cut it into strips and arrange them on top of the pie in a lattice pattern.
Bake the pie in the preheated oven for approximately 35–45 minutes, or until the crust is golden brown and crispy.
Let the pie cool in the dish for at least 20–30 minutes before cutting it, so the filling can set and the pie will be easy to slice.
