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Gluten-Free Tart Cherry Pie

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Gluten-Free Tart Cherry Pie

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“Lower my pie into 4 items—I do not assume I might eat eight.” – Yogi Berra

Yogi was speaking about pizza, however yearly I make this wonderful cherry pie, I’ve to work laborious to cease myself from having a second piece. It is a actual pie, with actual butter (like, a lot of it) within the crust. However, if you happen to permit your self the posh of an occasional splurge, this gluten-free cherry pie is made with contemporary fruit, no gluten, and only a few substances. It comes collectively fairly shortly, and even I managed to make it look comparatively fairly. I imply, The Nice British Baking Present is not knocking on my door asking for my method, however I am nonetheless proud. I make cleaning soap, not pie.

Gluten-free pie crust

  • 2 1/4 cups GF flour (I exploit Bob’s Crimson Mill 1:1)
  • 1/4 cup almond flour
  • 2 T positive natural sugar
  • pinch of sea salt
  • 2 sticks of chilled, unsalted butter
  • 6-7 T ice water

Within the bowl of a stand mixer, mix the dry substances nicely. Lower the butter into small cubes and add it to the mixer. Flip the mixer on low, and blend till it seems like bread crumbs. Add the water very progressively, 2T at a time, till the dough comes collectively and pulls away from the bowl. Take away the dough and form into two balls. Press each right into a disc form, and wrap in plastic wrap. Refrigerate for a minimum of half-hour as you put together the filling.

For the filling, we used freshly picked, tart cherries from our cherry timber, and that, after all, could be ultimate. If you do not have cherry timber in your yard, search for contemporary, tart cherries. If you cannot discover these, use common cherries, and lower the sugar in half (or much less). 

CHERRY PIE FILLING

  • 4-5 cups pitted tart cherries
  • 1/2 cup natural sugar (much less if utilizing candy cherries)
  • 1/2 t cornstarch
  • zest and juice of 1/2 lemon
  • 1 T vanilla extract
  • 2T GF flour
  • 2T coconut oil

Mix all substances in a bowl and put aside.

ASSEMBLING YOUR CHERRY PIE

Take away the dough from the fridge. Utilizing wax paper or plastic wrap on both aspect of the dough, start to roll it flat, flipping the dough continuously and eradicating/reapplying the paper on both sides as you roll. After you have rolled out the primary disc, flip it rigorously into the pie dish. Gluten-free dough have to be dealt with gingerly—it tends to interrupt as a result of it does not have…what’s that stuff, once more? Oh, gluten. So, transfer slowly, and if it breaks or tears, simply smoosh it again collectively gently. Pour the filling within the backside half of the crust.

 

After you have the primary half of the crust and the filling within the pie pan, roll out the opposite half and lower it into strips. Organize the strips in a criss-cross sample on the highest of the filling, utilizing a flat knife or pastry instrument to loosen the strips from the paper earlier than you elevate them onto the pie. If you happen to attempt to peel them off the paper, they may break aside. I do know this for good motive.

Baking your cherry pie

Put that child within the oven! Bake at 375 levels in the course of the oven for 45 minutes with a chunk of foil or parchment paper loosely sitting excessive. Take away the duvet and bake for an additional quarter-hour. End with 1-2 minutes beneath the broiler, watching carefully for that excellent shade of brown.

Take away and let cool for 15-20 minutes. Serve heat with vanilla gelato, and make sure you eat the leftovers chilly the subsequent day, ideally straight from the pan with a fork. That manner you are in place jab the hand of anybody who tries to get the final chunk. You assume I am kidding? Ask my husband.  

With love and an ideal slice of pie,

 

 

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