For the filling: 

• Thinly slice the peaches (about 10 slides per peach)
• Pit cherries and slice in half
• In a bowl, combine sugar and arrowroot powder
• Add peaches, cherries to sugar/arrowroot powder mix. Add lemon juice and gently fold ingredients with a spatula. 

For the crust: 

• Pre-head oven to 350 degrees F. 
• In a bowl, whisk together the flower, arrowroot powder and salt. In a separate medium bowl, combine the coconut oil, vanilla and maple syrup. Add the dry ingredients into the wet, a little at a time, stirring until the dough comes together.
• Refrigerate dough for 10-15 minutes.
• Plan dough between two pieces of parchment paper and roll, starting in the center, outwards, in different direction until it forms a circle about 1/8 inch thick and 10 inches wide. 
• Remove the top piece of paper and spoon filling into the center, leaving about a 1 inch border. 
• Fold the sides on top of the filling. Press down on sides to ensure filling is secured
• Bake for 25 to 30 minutes. 
• Serve immediately. Rewarm if you serve later.