Cherry & Chocolate Pie with Oat & Rye Flour

This sugar-free and wheat-free cherry and chocolate pie combines the flavor of berries with dark chocolate and healthy flour alternatives. Ingredients such as rye and oat flour and stevia instead of sugar make this dessert a suitable option for those who avoid white flour and sugar. The recipe involves simple preparation, proper baking, and resting after it comes out of the oven to harden and set perfectly.

Cherries and dark chocolate are made for each other. Instead of white flour, a mixture of rye and oat flour is used. The sweetness of the dessert does not come from sugar, but from its natural alternative—stevia. This cherry pie has every right to be called a healthy diet product. Suitable for diabetics.

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  Pour the cherries into a saucepan. Place over medium heat. When the cherries come to a boil, add the stevia and half of the starch. Cook for three minutes and remove from heat.
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  While the cherries are cooling, knead the dough. Mix the two types of flour, baking powder, and stevia powder in a bowl. Cut the cold butter into cubes, place it in a bowl, and rub it into the flour with your hands. Combine with the egg.
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  Form the dough into a ball. Do not knead it too much. Cover with plastic wrap and place in the freezer for 10 minutes. Work quickly so that the butter does not have time to melt.
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  Flatten the cooled dough with a rolling pin. It will be fragile, so use two wide spatulas to transfer it to the pan.
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  Stretch the dough into mold with your hands to form a rim. Prick in several places with a fork.
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  Cool the dark chocolate and grate it. The spongy variety is easier to grate.
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  Sprinkle chocolate flakes over the dough.
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  Place the cooled cherries on the second layer.
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  In a bowl, whisk together the two eggs, sour cream, and remaining starch.
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  Pour the cream mixture over the cherries. Preheat the oven to 180 degrees Celsius. Bake the cake on a medium rack for one hour.
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  Allow the baked pie to rest for 30 minutes before serving, without removing it from the pan. Despite the fragility of the raw dough during the cooking process, the finished pie has a firm structure and does not crumble.
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  Cut and serve the delicious cake.