Cherry Crumble Pie Part 2: the pie! (gluten free)

After all the preserving and freezing we decided we had to make a pie right away!
This is Deb's recipe for

GLUTEN FREE CHERRY CRUMBLE PIE:
Instead of a crust this pie only has a crumble topping.

ingredients:
1 cup of gluten free flower
1 1/2 cup of coarsely chopped almonds
1 cup of toasted almonds
1 cup pecans
6 tablespoons of softened coconut oil
1/2 cup honey

5 cups of pitted cherries

Mix all the ingredients together in a bowl, except cherries, till a crumbly texture is reached. Put cherries in a pyrex or pie dish. Distribute topping evenly on top.
Bake pie 30 min at 400°.
Serve with vanilla frozen raw cream. (Raw milk homemade version of ice cream)

Cherry Crumble Pie Part 1: the cherries

Our very nice neighbor Donna let us pick a ton of cherries from her overloaded trees. Luckily she also let us borrow her cherry stoner, so processing 10 lb of cherries was not too hard. first we picked cherries for few hours, then we had to run home and remove the pits right away before they started to spoil. (very ripe cherries!)
This proved to be a bit of a messier job than we expected, with cherry juice squirting everywhere, but with a good assemblage chain, the work was over in less than an hour.
The first product of our labor was at least 9 lb of cherries ready for the freezer and 4 jars of preserves, two with vodka and two with sugar. Now we are well stocked for a whole winter worth of cherry pies!