Gluten-Free Cherry Pie

Ingredients

• 2½ cups all-purpose gluten-free flour (with xanthan gum)
• ¼ cup granulated sugar
• ½ cup butter (cold and cubed)
• ½ cup vegetable shortening (cold and cubed)
• 1 tsp apple cider vinegar
• 2 large eggs (cold)
• 6 tbsp ice water
• 5 cups fresh cherries (pitted, halved)
• ⅔ cup sugar
• 3½ tbsp cornstarch
• ½ tsp cinnamon (optional)
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• ½ tsp almond extract
• 1 tbsp butter (cut into small cubes)
• 1 large egg
• Turbinado or Demerara sugar

Steps

1. 1

   In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, butter, shortening, apple cider vinegar, eggs, and ice water. Mix on low speed until well combined and forms a dough.

2. 2

   Divide the dough in half and wrap each in cling film. Flatten the dough into disc shapes and refrigerate for at least one hour.

3. 3

   Place a large baking sheet inside the oven and preheat to 400°F (205°C).

4. 4

   Between two pieces of parchment paper, roll one of the dough discs out to a 12” round.

5. 5

   Remove the top piece of parchment paper. Pick up the parchment paper with the dough and lay over a pie plate. Carefully roll back the parchment paper from the dough. Work the dough into the pan and cut off any excess, leaving about 1” of overhang for the crust.

6. 6

   Refrigerate while preparing the lattice and filling.

7. 7

   Between two pieces of parchment, roll out the second disc to a 12” circle. With a pizza or pastry cutter, cut the dough into 10 – 1” strips. Refrigerate while preparing the filling.

8. 8

   In a large bowl, stir together the cherries, sugar, cornstarch, cinnamon, lemon juice, vanilla, and almond extract until well combined.

9. 9

   Pour the cherry filling into the pie plate. Dot with butter pieces.

10. 10

    Lay 5 strips of lattice dough evenly over the pie. Weave the remaining 5 strips over and under, pulling back strips as necessary to create a weave pattern.

11. 11

    Trim off any excess dough, leaving about a ¾” overhang. Gently press the strip edges to the edges of the pie dough overhang and crimp the edges to seal.

12. 12

    Brush the top and edges of the dough with the egg mixed with 1 tbsp water. Sprinkle the top with turbinado sugar.

13. 13

    Place the pie on the baking sheet in the oven and bake for 20 minutes. Reduce the heat to 350°F (175°C) and bake for another 40-50 minutes until golden brown and bubbling. Cool for 3-4 hours then serve.