Berry, Flower, and Root Pie
Ingredients
1 gluten-free pie crust and topping (pre-made or homemade)
1 cup fresh or frozen cherries, pitted
1/2 cup fresh or frozen amla pitted
1 tablespoon dried rose petals
4 tablespoons kudzu root powder dissolved in 1/4 cup cold water
1/4 cup organic cane sugar (adjust according to taste)
1 tablespoon cornstarch
1 teaspoon lemon juice
A pinch of salt
Optional: sliced almonds or coconut flakes for garnish
Instructions
Preheat oven to 375°F. Place a baking sheet on the rack in the center of oven.
For the cherry filling: Heat cherries in a medium saucepan over low heat until they start to soften. Add sugar, lemon juice, vanilla, rose petals, amla, and salt.
Boil for 2-3 minutes or until the juices are released. Add kudzu root and continue to cook until the cherry mixture begins to thicken. Remove from the heat and let cool for 10 minutes.
Once the filling is cool, pour into the crust.
Top with the second pie crust, or lattice (crust cut into strips and woven).
Cover the top of the pie with aluminum foil, to prevent the top from browning too soon.
Place pie on the baking sheet and bake for 40-50 minutes or until the crust is cooked, removing the foil after 25 minutes to allow the top to brown.
Remove the pie, let cool, and serve
