Just six ingredients:

cherries (de-pitted)
coconut flour
coconut oil
honey
eggs
arrowroot powder (just a little to mix with the cherries so the juice thickens into a syrup)

Made the crust, then topped with pitted cherries and some arrowroot, and spread more crust on top.  Speaking of pitted cherries, I was on Amazon looking for an overpriced cherry pitter that I would use once or twice in my lifetime, when one reviewer told everyone to save their money and just use a paper clip to dig out the pit (from where the stem was attached).  Wasn’t that nice of them?!  And it worked too!  Saved me some moolah!

Next time I’ll use more cherries (if there is a next time, pitting cherries takes forever), because they did shrink quite a bit.  Maybe I should’ve cooked them down first, like I do with apples, but it was my first time, and I kept it simple.  Didn’t even use any spices.

It was very good as far as pies go (non-cavemen would find it not so sweet, I’m sure), but truthfully, it wasn’t as satisfying as eating just the cherries as is, in season, fresh from the farm, and ice cold from the fridge.  I’m becoming more and more a fan of raw every day.

Still, how good does this look:

Come on!  Can I get an Ugga-Bugga?!

(Warning: Coconut is a natural laxative.  Don’t be concerned if your body… “reacts.”)