George Washington Cherry Pie

I made this pie today for Thanksgiving at Meghan and Gahlord's house because I wanted to make a light pie that would be relatively low on the glycemic index. I had Gahlord in mind. Cherries are lower than many fruits, and the pie has very little refined sugar in it, using apple cider and the sweetness of cherries instead, except for the topping, in which I reduced the sugar but still used it because, well, it's Thanskgiving. Here's the recipe:
  
George Washington Cherry Pie
 
Ingredients:
1 1/3 c. wheat flour
1/4 tsp. sea salt
1/4 c. canola oil
1/2 c. + 1/3 c. apple cider
4 c. fresh or frozen cherries
2 Tblsp. arrowroot powder
1/2 c. all purpose flour (could use wheat)
1/4 c. sugar
2 Tblsp. butter

For the crust:
1. Combine and sift 1 1/4 cups wheat flour and 1/4 t sea salt. Add 1/4 cup canola or other oil and combine until oil is in pea-sized clumps. Add about 1/2 cup of apple cider and just mix, adding more cider if you need to. Refrigerate for 10 minutes. 
2. Roll out crust as thin as you can and put in a greased pie plate. Weigh it down to prevent bubbling in the oven with another pie plate filled with dried beans (or whatever technique you like). Bake at 400 degrees for 10 minutes until it just starts to brown.

For the filling:
Pit and half 4 cups of fresh cherries (I used frozen ones from this summer, already pitted). Put in a sauce pan with 1/4 cup of apple cider and simmer until cherries are good and soft, about 10 minutes. If you have a ridiculous amount of liquid, pour some off and drink it and think of my mother, who always does this! Combine 1/4 cup apple cider with 2 T arrowroot powder and add to cherries. Turn off heat. It should gel up.

For the crumb topping:
Combine 1/2 cup flour, 1/4 cup sugar and 2 T butter.

Put the pie together; you know how. Bake at 400 degrees for 10-15 more minutes, until the topping browns lightly. You might also want to put a tray underneath the pie because it might leak!