First remove the pits and cherry stems from the fresh cherries
Then combine them in a large mixing bowl with monk fruit sugar, cornstarch, and orange juice, use a fork to whisk and set aside
Start making the crust by combining almond flour, coconut flour, xanthan gum, salt and vanilla to food processor and pulse until thoroughly combined
Next add in the butter and cream cheese and blend for a few seconds until flaky
Then add the egg and vinegar and blend until the dough starts to bind together but don’t over blend
Turn out the dough onto plastic wrap and pat into a round.
Set in the refrigerator for minimum 1 hour
Roll out the crust between parchment paper then mold into your 9'' deep dish pie pan- set in the freezer for about 10 minutes for shaping purposes
Preheat the oven to 400 degrees F
Scoop the cherry filling into the pie crust
Use the excess dough to cut the crust into long strips, about 1/2'' wide. Lay strips over the crust in a lattice pattern. (Use a pizza cutter, knife or pastry wheel)
Bake the pie for 40 minutes
At the 20 minute mark lay a foil sheet over the pie to prevent over burning
Allow the pie to thoroughly chill before serving