Gluten-Free Pie Crust*
2 cups Gluten-Free Flour Baking Mix
1 tablespoon Powdered Sugar
1 teaspoon Kosher Salt
1/2 cup (1 stick) Butter, very cold, cut into small pieces
3-4 tablespoons Ice Water
4 cups Cherries, fresh or frozen,pits removed
1/4 cup Corn Starch
3/4 cup Sugar, plus for sprinkle
1/4 cup Honey
2 teaspoons fresh Orange Juice
1/4 teaspoon Salt
1/4 teaspoon Almond Extract
Preheat oven to 425 degrees Fahrenheit. Grease a 9″ pie pan or 3 individual sized pie pans.
In a mixing bowl, combine gluten-free-flour, powdered sugar, and salt. Using a pastry blender or your hands, cut in the butter until only pea size pieces remain. Stir in the ice water, 1 tablespoon at a time, until dough comes together. Knead the dough a few times. Form into a disc and wrap with plastic wrap. Chill for 2-3 hours before rolling.
Place the dough on a lightly floured (with gluten-free flour, if using) surface. Roll in 1/4″ thick disc. Transfer the dough to the pie pan. Cover and chill until filling is made.
To make the filling combine all ingredients in a mixing bowl. Stir well to thoroughly combine all ingredients. Place in the center of the pie dish or evenly distribute among the individual pie pans.
Place the pie on a baking sheet, bake at 425 degrees Fahrenheit for 15 minutes. Reduce the heat to 350 degrees Fahrenheit and continue cooking for an additional 25-30 minutes until crust is golden brown.
Let cool before serving.
*If you do not want a gluten-free crust, click here to get a recipe for a regular pie crust.
Photographed by Alli Shepherd.