Yup, we feel like hibernating on this crisp, cold upcoming weekend. For us, hibernating involves two things: 1. Lots of red wine 2. Something indulgent that satisfies either our sweet or savory tooth. We’re going to go with sweet this time around, since we binged on Minetta Tavern fries last weekend. Here’s the cherry pie that should make up your Saturday and Sunday activities…
Gluten-Free Cherry Pie
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 the recipe for a regular pie crust.
Photographed by Alli Shepherd.