Filling:

30 oz. frozen dark sweet cherries (thawed)

3 tbsp date paste

2 - 3 tbsp arrowroot powder (use more or less depending on how set/thick you like your filling)

1 1/2 tsp almond extract or vanilla extract

Crust: (Full Video Here: • Easy 3 Ingredient Vegan Pie Crust: Oi… )

Yields a single crust (double recipe to make a top and bottom crust)

1 1/2 cups ground oats or oat flour

3 tbsp tahini or other seed butter

1/4 cup of date paste

1/2 cup warm water (adjust as needed)

Optional- Salt to taste

1/2 tsp vanilla extract

Instructions:

FOR THE FILLING:

Combine all the ingredients in a bowl and mix.

FOR THE CRUST:

Mix date paste and tahini to combine. Add mixture to oat flour and mix to incorporate in the oat flour. Slowly add warm water while mixing and kneading until a smooth, playdough-like consistency is achieved.

Place dough ball between 2 pieces of parchment paper and roll out into a circle large enough to cover a 9 inch pan. Trim edges and add filling. Add top crust.

Note: To prevent dough from drying out while working you may cover it with a damp cloth. If dough becomes dry you can add more water and need it well.

Bake the pie COVERED at 325 F for 20 minutes. Increase temperature to 350 F and bake for an additional 20-30 minutes. If the crust edges are getting too dark, cover them using a pie crust shield.

Allow to cool for at least 15 minutes before serving.