I found a ton of cherries at the farmer's market, reminds me of my grandparents cherry trees growing up although they had the bright tart cherries, I got some bing cherries for my recipes. I hand pitted each one using a hack of a hard plastic soda straw and pushing it through to get the seed out. That was a task! ♥
Ingredients ♥
For the crust
1 ½ cups all-purpose gluten-free flour blend (I used Bob's Red Mill 1-to-1 gluten-free flour)
½ teaspoon salt (omit if using salted butter)
1 teaspoons xanthan gum (omit if you use a blend that has xanthan)
½ cup butter (1 stick), cold - cut into small pieces
4 tablespoons milk, cold
For the filling
5 cups fresh pitted cherries
¼ cup sugar
¼ cup all-purpose flour gluten free
1 tablespoons lemon juice
For the edges
1 large egg, beaten
2 tablespoon of turbinado sugar or granulated sugar
Directions ♥
For the crust
Preheat oven to 425°F (220°C). In a medium mixing bowl, combine flour,salt, and xanthan gum.
With a pastry knife (or a knife and fork), cut butter into flour until butter is the size of small peas.
Add milk and combine. Add additional milk if needed. You may need to use your hands to work the milk into the dough.
Dough should be moist and easy to roll.
Roll dough out on a gluten-free floured surface with a rolling pin until approximately 10-inches in diameter. Alternatively, roll dough between two pieces of parchment paper.
Transfer to a parchment paper lined baking sheet that has an edge that's at least ½" high. Having a baking sheet with an edge will prevent the juices from running into your oven and burning.
For the filling ♥
In a large mixing bowl, combine cherries, sugar, flour and lemon juice; spoon over pastry to within 2 -3 inches of edge to leave room for folding.
Fold pie crust edge over the filling, leaving the center uncovered.
Brush the folded part of the pie crust with beaten egg then sprinkle the edges with turbinado sugar.
Bake 50-55 minutes or until crust is golden brown and filling is bubbly. enjoy! ♥
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