Tried my hand at making a home made cherry pie. I pitted the fresh cherries myself. Used Brown Rice syrup instead sugar. And a Gluten Free Pie crust. I hope the crust holds up when I try to serve it. Gluten free flours are so difficult to work with.
But it sure looks good.
Gluten-Free Pie and Tart Crust Recipe for Sweet or Savory Fillings
This buttery, tender gluten-free pie crust is akin to shortbread. It can
be used for all types of pies or for savory tart and quiche fillings. A
tart pan with a removable bottom makes shaping the pie crust and
cutting pies much easier.
Prep Time: 20 minutes Total Time: 20 minutes
• 1 cup superfine brown rice flour (see tips)
• 1/2 cup arrowroot starch OR cornstarch
• 1/4 cup amaranth flour
• 1/4 cup white rice flour
• 1 tablespoon cane sugar (OMIT sugar if making a savory filling) I left this out
• 1/4 teaspoon xanthan gum OR guar gum
• 1/4 teaspoon salt
• 1 tablespoon ice water
• 1 large, lightly beaten egg
• 12 tablespoons cold, cubed butter
• Correction - 12 tablespoons of butter equal 1 and 1/2 sticks of butter OR 3/4 cup of butter
Food Processor Method:
1. Measure dry ingredients into a large mixing bowl. Use a large whisk to thoroughly blend ingredients.
2. Pour the dry ingredients into a food processor bowl, fitted with a metal blade.
3. Add the cold butter cubes and pulse until the butter cubes are
reduced to the size of peas and the mixture looks like coarse, dry
4. Add the lightly beaten egg and pulse just until egg is incorporated into the flour-butter mix.
5. Add 1 tablespoon of ice water and pulse several times. Remove the
processor lid and squeeze a small amount of the dough in your hand. If
it holds together don't add more water. If the dough is too crumbly and
dry, add 1/4 teaspoon additional ice water and pulse several more times.
Check the consistency of the dough again. If the dough holds together
and you can form a ball don't add more water. Adding too much water will
make the dough sticky and harder to roll out and shape.
6. Scrape the dough, which will look crumbly, on a clean, gluten free
work surface covered with waxed paper. Gather the crumbly dough into a
ball. Flatten to a large disk shape. Wrap in waxed paper and refrigerate
for at least one hour before rolling out the dough. At this stage, the
dough can be frozen. Place wax paper wrapped dough in a freezer bag,
label and freeze for future use.
7. To Roll Dough: Remove dough from refrigerator and place dough between
two sheets of waxed paper. Let dough sit just until it's soft enough to
roll. When workable, roll lighlty from the center outward, working to
make a circle about 10-inches in diameter and about 1/8-inch thick. If
the dough should get too warm and sticky, place it in the freezer for
several minutes and then continue rolling it.
8. Peel top sheet of wax paper from the dough and carefully flip the
dough, on the remaining sheet of waxed paper, over pie plate. Gently
peel the waxed paper from the dough.
9. Gently press the dough into the pie plate.
10. Trim edges with knife and crimp edge with a fork or using your favorite method.
11. Pie crust is ready to fill or parbake (partially bake) as desired.
12. To parbake the crust, preheat oven to 350 degrees. Use a fork to
pierce the crust- this will prevent the crust from bubbling up while
baking. Or, line the dough with parchment paper and fill the plate with
dry beans or pie weights. Bake the crust for about 15 minutes, or until
Superfine brown rice flour is powdery, unlike some brown rice flours
which are more coarsely ground and gritty. If you can't find superfine
brown rice flour, try grinding regular brown rice flour in a coffee bean
grinder just until it is a finer consistency.
Roll out leftover dough scraps, butter and sprinkle with cinnamon and sugar for an old-fashioned treat.
Yield: 1- 10" pie crust with leftover dough for cinnamon sugar strips or 2- 8" pie crusts.
Cherry Pie Filling
Prep Time: 25 Minutes
Cook Time: 15 Minutes Ready In: 40 Minutes
"When sour cherries are in season, why not whip up your own fresh cherry pie filling? It's easy and takes just 3 ingredients."
4 cups pitted tart red cherries
1 cup brown rice syrup
1/4 cup cornstarch
1. Place cherries into a saucepan over medium heat, and cover the pan;
heat cherries until they release their juice and come to a simmer, 10 to
15 minutes. Stir often.
2. In a bowl, whisk the sugar with cornstarch until smooth; pour the
mixture into the hot cherries and juice, and thoroughly combine. Return
to low heat, bring to a simmer, and cook until the filling has
thickened, about 2 minutes; remove from heat, let cool, and use as pie