Gluten Free Cherry Pie with Sweet Pastry Crust

Ingredients

1 package Organic Sugar Cookie Mix from The Pure Pantry
1/4 butter or butter substitute, such as Earth Balance
1/4 cup organic, non-hydrogenated shortening, such as Spectrum brand
1 egg
1/2 teaspoon vanilla
1 pound fresh cherries, halved, pits removed
1/3 cup sugar
1 tablespoon water
1 teaspoon Kirsch (cherry brandy), optional
1 tablespoon arrowroot

Instructions

Place cherries, sugar and water in medium saucepan over medium heat.  Stir over heat for 3 minutes,  as mixture boils.  Add Kirsch.  Sprinkle arrowroot over cherries and stir quickly, tossing cherries in juices.  Continue stirring until cherry filling thickens.  Remove from heat and cool completely.

Pie crust

Makes one 10-inch pie crust or twelve small 4-inch tarlets.   You can also use a smaller pie pan and have enough crust to make a top crust.  Preheat oven to 350˚F. Place sugar cookie mix, butter and shortening in large mixing bowl.  Blend with pastry blender or fork until mixture is in pea sized bits.  Add egg and water and blend with pastry blender until dough comes together.   Use a little more water if necessary.  Using your hands, pat dough into a flat disk.  Cover with waxed paper and place in refrigerator for 30 minutes.  Remove pastry dough from refrigerator.  Prepare a work surface by placing a large sheet of parchment paper or waxed paper down and lightly dust it with rice flour or corn starch.

Dust rolling pin with rice flour or cornstarch as well.  Roll out dough to ¼ inch thickness.

Place pie plate or tarlet plans upside down on top of pastry dough.  Push down plan rim into dough and remove.  Pick up pastry with spatula and place in tartlet pan, press down dough into sides and bottom of pan.  Poke holes in each pastry with a fork so surface has tiny holes throughout.

If using large pan pie, decorate edges of pie crust, if desired, using small cookie cutters, or roll out left over dough out for a top crust.

Fill each tartlet or entire pie with filling.  Place tarlet pans on a cookie sheet and bake for 15-17 minutes, until crust is golden brown.  Bake large pie for 17-20 minutes.  Cool.  Gently push up on the bottom of tartlet pan to remove pastry.  Serve with vanilla ice cream or whipped cream.

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