- 1 Frozen gluten-free pie crust
- For the Filling
- 1 can sugar-free cherries
- ⅓ cup Splenda (adjust to taste)
- ½ tablespoon lemon juice
- ¼ teaspoon almond extract
- Almond Flour Topper
- 1¼ cups almond flour
- 2 tablespoons Splenda
- 2½ tablespoons coconut oil
- 1 large egg
- ½ teaspoon vanilla extract
- ¼ teaspoon cinnamon powder
- Optional: You may use the same almond flour mixture to make the bottom crust instead of using a frozen pie shell.
Defrost the Crust:Defrost the frozen pie crust on the counter for about 15 minutes. Prepare the Filling:In a bowl, combine the cherries, Splenda, lemon juice, and almond extract. Stir gently and set aside. Assemble the Pie:Pour the cherry filling into the prepared crust. Make the Almond Flour Topper:In a bowl, whisk together the almond flour, Splenda, and cinnamon.Add the egg, vanilla extract, and coconut oil. Mix until a soft dough forms.Roll the dough between two sheets of parchment paper to about 1/8 inch thick.Remove the top sheet of parchment.Using a heart-shaped cookie cutter, cut out the center to create a heart opening.Carefully lift the dough using the bottom parchment sheet and place it over the cherry filling. Center the heart cut-out on the pie. Slowly peel away the parchment and trim the edges.With any leftover dough, roll out small pieces, cut additional hearts, and place them around the edge for a decorative border. Bake:Bake at 350°F for 40 minutes, or until lightly golden on top.Allow to cool before slicing.
