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Cherry-curd pie

Cherry-curd pie


For the dough:

For the cherry curd:

  • 250 g mirelit pitted cherries
  • 100 g Hulled millet
  • 100 g coconut cream
  • 200 g sugar-free almond drink
  • 80 g Erythritol
  • vanilla aroma to taste
  • 1 grated peel of half an untreated lemon
  • freshly squeezed lemon juice to taste

For sprinkle and turning:

  • 50 g coconut flour


For the curd wash the millet thoroughly under hot water. Mix all the ingredients and cook it covered with a lid, on low heat until soft in 15-20 minutes. If you want thinner "curd", remove the lid, but if you want it to be thicker, then keep it under the lid for another 10 minutes.
Mix the ingredients of the dough and spread it out in a mold lined with silicone baking paper (I used a 24x24 cm one). Prick it with a fork, then put it in a preheated oven at 180 degrees celsius for 5 minutes on the conventional top and bottom baking program. When it's ready, spoon the warm curd over it, sprinkle it with (defrosted, drained) cherries, press it in a little and put it back in the oven for another 35 minutes. Wait until it cools down and cut it into 9 equal slices.

Cherry-curd pie

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