Prepare the Pie Pan: Grease a 9in pie pan with coconut oil.
Arrange Cherries: Cover the bottom of the greased pie pan with the frozen cherries, placing them next to each other in a single layer.
Sieve Dry Ingredients: In a large mixing bowl, sieve together the gluten-free flour, brown sugar, baking powder, and fine sea salt. Set aside.
Prepare Tapioca Mixture: In a small saucepan, dilute the tapioca starch in the almond milk. Bring to a soft boil over medium heat, stirring frequently, for about 2 to 3 minutes until slightly thickened. Remove from heat.
Combine Ingredients in Food Processor: Add the tapioca mixture, melted coconut oil, and vanilla essence to a food processor. Add the sieved dry ingredients. Process until you achieve a silky smooth batter.
Pour Batter Over Cherries: Pour the batter over the cherries in the pie pan, ensuring they are fully covered.
Add Remaining Cherries: Arrange the remaining frozen cherries on top of the batter.
Bake: Place the pie pan in the preheated oven and bake for about 25 minutes or until the corners are golden.
Cool: Remove the pie from the oven and let it cool on a cooling rack.
Serve: Once cooled, cut the pie into slices and serve with vegan ice cream.
Notes
Storage Tips: Any leftover pie can be stored in an airtight container in the refrigerator for up to 3 days.Reheat slices in a warm oven or microwave before serving for the best texture and flavor.