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Ingredients
- Ingredients:
- Gluten Free Cherry Pie Crust Recipe
- 3 cups (360 g) No. 3 Gluten Free Pastry Flour
- 1 teaspoon salt
- 1 tablespoon sugar (optional)
- 1/2 cup (120 g) boiling hot milk, (can be substituted with water)
- 16 tablespoons (226 g) butter, cut in 1/4-inch cubes and frozen (can be substituted with lard or vegetable shortening)
- 2 eggs, separated (*egg-free substitution, see note below instructions)
- For the Filling:
- Pie crust dough
- 2 pounds fresh cherries, measured with stems and pits
- 2 tablespoons butter
- 1/2 cup (100 g) sugar
- 1 to 2 tablespoons No. 3 Gluten Free Pastry Flour
Preparation
Step 1
Pulse the flour, salt, and sugar in processor bowl fitted with steel blade to combine.
With the machine running, drop in cubes of butter and pulse the mixture until there are no more visible chunks of butter.
Add the separated egg whites and pulse until the dough comes together in a ball.
Add one tablespoon of water to the remaining egg yolk. When assembling the pie brush the top crust with the egg wash before baking.
*For an egg-free pie crust, add 2 tablespoons of golden flax meal to the flour, sugar and salt, then proceed with steps 2 and 3, then step 5, increasing the boiling water or milk to 2/3 cup (160 g).
Make the Filling:
Add the butter, cherries, and sugar to a medium skillet and cook on medium heat, stirring occasionally, until the cherries have softened and release their juices.
If you have very juicy cherries, meaning there is about ½-1 cup of liquid in the pan, mix in 2 tablespoons of flour. If your cherries are not that juicy, mix in 1 tablespoon of flour. If you are not sure, add 2 tablespoons of flour.
Transfer the cherry mixture to a bowl and let it cool for 10 minutes, stirring frequently to cool. Refrigerate the uncovered bowl for 20 to 30 minutes to cool completely.
Preheat the oven to 425°F. Position a rack at the lowest height in your oven.
Place the first piece of dough on a piece of parchment paper that has been heavily dusted with flour. Dust the top of the dough and your rolling pin. Roll the dough to a 13-inch round. Flip the dough into the pie dish and then slowly peel away the parchment paper. Gently fit into bottom and sides of plate. Using kitchen shears, trim dough to a 1-inch overhang all around the pie dish
Add the cherry filling to the pie.
Remove the second piece of dough from the freezer and place it on the parchment paper that has been heavily dusted with flour. Dust the top of the dough and your rolling pin. Roll the dough to a 12 x 10- inch rectangle. With a fluted pastry wheel or knife, cut the rectangle into 10 ¾-inch strips. (Refrigerate any extra dough for up to 3 days. Extra dough can be used to make hand-pies.)
Place 5 parallel strips of dough on the top of the pie at an equal distance apart. Place a piece of plastic wrap perpendicular over half of the pie. Fold back the first, third and fifth strip of dough on to the plastic wrap so it does not touch the cherry filling. Place one strip perpendicular over the parallel strips, then unfold the strips on the plastic back over the perpendicular strip. Continue with this process but now with the second and forth strip on the plastic wrap, then place another perpendicular strip over the parallel strips. Continue to finish one side of the pie, moving the plastic wrap as needed. Finish up the second half of the pie.
Place the pie on top of a rimmed baking sheet to catch drippings and bake for 10 minutes. Lower the oven temperature to 350ºF and bake for 30 minutes.
Store at room temperature for up to 1 day, then cover and refrigerate for up to 3 days.
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