Celebrate the holiday next week with this iconic dessert.
FOR THE FILLING
1 pound cherries, halved and pitted
1/3 cup sugar
1 tablespoon water
1 teaspoon Kirsch (cherry brandy), optional
1 tablespoon arrowroot
FOR THE CRUST
Makes one 9-inch crust; double the recipe if you would like a top crust
½ cup coconut oil or butter substitute
½ cup non-hydrogenated organic shortening by Spectrum
½ cup rice flour
½ cup sweet rice flour
1 cup potato starch flour
½ cup cornstarch
1 teaspoon xanthan gum
2 tablespoons sugar
1 tablespoon egg replacer whisked together with 2 tablespoons water (or 1 egg)
2 tablespoons cold water
1 teaspoon cider vinegar
1. Preheat oven to 350˚F
2. Make the filling: Place pitted cherries, sugar, and water in a 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 filling thickens. Remove from heat and cool completely.
3. Make the crust: Cut coconut oil or butter substitute into small pieces with a knife. Add shortening and blend with fork. Add dry ingredients and combine using your hands. Add egg replacer or egg, water, and cider vinegar and blend until well combined. If too sticky, add a small amount of rice flour. Roll dough into ball and flatten. Cover with waxed paper and chill 30 minutes.
4. On a floured surface, roll chilled dough out to 1/8 inch and transfer to pie plate. Poke holes all over crust with a fork, then pour in cherry filling. (If you are topping the pie with a crust, roll out additional crust to a thin 1/8 inch on generously floured waxed paper. Flip waxed paper over the top of pie and remove waxed paper. Trim edges. With a fork, press down edges of pie.)
5. Bake until pale golden brown, 18 to 20 minutes. Cool completely before serving.
For more gluten-free dessert ideas for this weekend, head here.
Elizabeth Kaplan is the founder of The Pure Pantry, an allergen-free natural foods company that creates nutritious, great-tasting, and easy-to-use baking mixes. She is the author of Fresh from Elizabeth’s Kitchen: Gluten-free & Allergy-free Recipes. When she was diagnosed with celiac disease in 2002, and subsequently her children were diagnosed with severe food allergies and gluten intolerance, she focused her passion for the culinary arts on gluten-free cuisine. Elizabeth teaches cooking classes that help others transition to a gluten-free lifestyle, lectures on topics related to gluten intolerance, and writes a lifestyle blog in which she shares recipes, nutrition tips, entertaining and travel ideas, and her first-hand knowledge about raising children with food allergies. Her husband and three children all enjoy being her official taste testers for the recipes and products she creates.