This recipe comes to us from Chef CC, a friend of Good Food often featured on the Market Report and Owner/Executive Chef of the exquisite meal delivery service Clean Plate Meals.
Keep reading for the recipe…
First make the crust- find the recipe for gluten free piecrust below.
Gluten-Free Pie Crust
2 1/4 cups of gluten-free flour blend (try Bob’s Red Mill brand)
1/2 tsp sea salt
3/4-cup cold butte or Earth Balance -cut into pieces
4-6 Tbl cold water
4 cups sour or regular cherries will work too, washed, stemmed and pitted
1-cup cane sugar
1/3 cup of flour blend
1 teaspoon almond extract
1/2-teaspoon vanilla extract
1/2-teaspoon apple cider vinegar
In a food processor, pulse the first three ingredients until butter is incorporated. This will take a few pulses – you want it to blend but don’t over mix- pulsing is best.
Add the egg and pulse until it’s mixed in. Add 1/4-cup cold water and pulse. Dough should begin to form a ball. Add more water if needed until dough reaches a firm, yet pliable state. Remove from bowl and press into an oval.
If dough is a bit too dry, you can sprinkle water on top and knead it into the mixture.
Divide into two equal size pieces and roll each piece out on a floured surface
You may want to roll out onto parchment paper, waxed paper, or even plastic wrap. You’ll want the extra stability the surface will give when it comes time to placing the crust into the pie plate.
Once crust is to desired thickness, turn a pie plate upside down over the crust and flip the curst into the pie plate. Gently peel away any plastic wrap or wax paper and then press the crust into the plate. If it tears, just take the torn piece and press back into place then flute the edges and you’re done.
Poke the bottom and sides with a fork multiple times and bake at 375 for 12-14 minutes, or until very lightly golden brown. Let cool and then fill with the cherry mixture.
Recipe makes 2 – 9″ piecrusts.
Combine cherries, sugar, flour, almond extract, vanilla extract and vinegar in a bowl.
Cover with a top crust and seal edges. Cut slits in the center to allow steam to escape. Brush it with the egg-milk mixture, if you like.
Bake for 25-35 minutes or until pie filling is bubbling and crust is golden brown.
Yield: 1 pie.