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Saturday, May 26, 2018

Gluten Free Cherry Pie

2 unbaked GF pie crusts * or 2 gluten-free pie crusts
a sprinkling of GF flour for rolling purposes
5 cups sweet red cherries pitted
1/2 cup granulated sugar + some for garnish
1/4 cup corn starch
1/2 tsp vanilla extract
1 tsp almond extract
1 TBSP cold butter diced
1 TBSP milk

Preheat the oven to 425*F.
Roll out one of your pie crusts with a bit of GF flour and a rolling pen. With a knife, cut out your stars and stripes. Set aside.
In a large mixing bowl, combine the cherries, sugar, corn starch, lemon juice, vanilla and almond extracts, and moonshine together. Place this mixture over top of the second pie crust.
Place the diced butter sporadically over the top of the pie. Then place your stars and stripes on top of the butter.
With a basting brush or your fingers, gently coat the top of your stars and stripe with the milk and then sprinkle with sugar.
Place the pie on a baking sheet to help support the pie and then place the entire setup in the fridge for 20 minutes.
Bake for 15 minutes on the middle rack and then decrease the temperature to 350*F and bake for another 30-40 minutes, or until your gluten-free crust is golden brown***.
Serve warm and with your fav vanilla ice cream and as always, enjoy it messy!

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