**Depending on the sweetness or tartness of your cherries and your taste preference, you may need to add more sugar or cut the sweetness with fresh lemon juice.
Place 4 cups of cherries in medium saucepan and place over heat. Cover. After the cherries lose considerable juice, which may take a few minutes, remove from heat.
In a small bowl, mix the sugar and almond meal together. I made my almond meal from Essential Living Foods Italian Almonds in a NutriBullet and then added the sugar directly to the cup to mix--don't over-blend or you will get almond butter! Pour this blend into the hot cherries and mix well.
Return pan to stove and cook over low heat until thickened, stirring frequently. Remove from the heat and let cool. If your filling is too thick, add a little water, too thin, add a little more almond meal.
Preheat the oven to 375 degrees F.
Use your favorite 2-crust pie dough recipe. I use a simple butter crust recipe -- flour, salt, butter, and ice water. Prepare your crust. Pour cooled cherry mixture into bottom crust. Top with remaining 2 cups cherries. Dot with butter. Moisten edge of bottom crust. Place top crust on and flute the edge of the pie. Make a slit in the middle of the crust for steam to escape.
Bake for about 50 minutes. Remove from the oven and place on a rack to cool for 1-2 hours. Highly recommended to enjoy warm with ice cream!!
Butter Pie Crust Recipe:
- 3/4 cup / 1.5 sticks of butter -- I used Organic Valley Pasture Butter
- 2 large cups of flour
- 1 teaspoon of Essential Living Foods Himalayan Sea Salt
- small cup of filtered ice water