Oral Allergy Syndrome Friendly Gluten Free Cherry Pie

Total time3 hr 40 min

Prep time45 min

Cook time55 min

Oral Allergy Syndrome Friendly Gluten Free Cherry Pie

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Ingredients

8 servings

For the crust

2 cups gluten free flour blend
Just About Foods Organic All Purpose Gluten Free Flour Carrington Farms Gluten Free Flour with Fiber, 16 oz
Premium Gold Gluten Free All-Purpose Flour, 5 lbs
See all
¼ cup tapioca starch
1 tbsp granulated sugar
1 tsp xanthan gum (omit if your flour blend already contains it)
½ tsp salt
1 cup (2 sticks) unsalted butter, cold and cut into ½-inch cubes
4–6 tbsp ice water

For the filling

6 cups pitted sour cherries, fresh or thawed frozen
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked cherries in this recipe are likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid cherries, tap it and change its rating to Red.
¾ cup granulated sugar
3 tbsp cornstarch
1 tbsp fresh lemon juice
¼ tsp almond extract (optional)
¼ tsp salt
1 tbsp unsalted butter, cut into small pieces

For the egg wash

1 large egg
1 tbsp milk
1 tbsp coarse sugar (optional)

Instructions

1
In a large mixing bowl, whisk together the gluten free flour blend, tapioca starch, 1 tbsp granulated sugar, xanthan gum, and 1/2 tsp salt. Add the cold butter cubes and work them in with a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
2
Drizzle in ice water 1 tablespoon at a time, stirring with a fork after each addition, until the dough just comes together and holds when pressed — it should not be sticky or crumbly. Divide the dough into two equal discs, wrap each in plastic wrap, and refrigerate for at least 1 hour.

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