Seed Oil Free Gluten Free Cherry Pie

Total time3 hr 40 min

Prep time45 min

Cook time55 min

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Ingredients

8 servings

For the crust

2 cups gluten free flour blend
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
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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
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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