My Cherry Pie for Grandpa

Adapted from blue ribbon gluten free cherry pie, which was Adapted from Classic Sour Cherry Pie with Lattice Crust.Bon Appétit Magazine

I want to try this sugar-free, ie, with maple syrup or rapidura. Or some other whole food sweetener.  But, first I needed to try this with frozen cherries, since I had them on hand and was tied for time.  And using leftover piecrust from Thanksgiving.  It was great!  I thawed the cherries (with juice!) and  piecrust in the fridge, (had been frozen after about a week or 2 in the fridge), and, after letting it sit out for 1/2 hour, rolled it quite easily for the top.  Pressed in non-flaky sort for lower crust.  Baked accordingly.  Looks just like glutenfreegirl's picture! :)  One other change: half brown sugar.

servings: 10 slices

              Crust:
• 2 1/2 cups gluten-free flour mix
• 2 tablespoon sugar
• 3/4 teaspoon salt
• 1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
• 5 tablespoons (or more) ice water

Filling:
• 1 cup sugar
• 3 tablespoons gluten-free flour mix
• 1/4 teaspoon salt
• 4-5 cups whole pitted sour cherries (about 2 pounds whole unpitted cherries)
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon vanilla extract
• 2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes

For crust:

Whisk gluten-free flour, sugar, and salt in large mixing bowl to blend. Add butter and mix gently or rub in with fingertips until small pea-size clumps form. Add 5 tablespoons ice water; mix lightly until dough holds together when small pieces are pressed between fingertips, adding more water by teaspoonfuls if dough is dry. Gather dough together; divide into 2 pieces. Form each piece into ball, then flatten into disk and wrap in plastic. Refrigerate at least 30 minutes. Do ahead: Can be made 2 days ahead. Keep chilled. Let dough soften slightly before rolling out.

For filling:

Position rack in middle of oven and preheat to 425°F. Mix 1 cup sugar, gluten-free flour, and salt in medium bowl to blend. Stir in cherries, lemon juice, and vanilla; set aside.
Roll out 1 dough disk on lightly floured parchment paper to 12-13-inch round. Transfer to 10-inch stoneware pie dish. Trim dough overhang to 1/2 inch. Roll out second dough disk on lightly floured parchment paper to 12-13-inch round. Using large knife or pastry wheel with fluted edge, cut ten 3/4-inch-wide strips from dough round. Transfer filling to dish, mounding slightly in center. Dot with butter. 

Arrange dough strips atop filling, forming lattice; trim dough strip overhang to 1/2 inch. Cover pie crust with (silicone) pie shield.
Place pie on rimmed baking sheet and bake 15 minutes. 

Reduce oven temperature to 375°F. Bake pie until filling is bubbling and crust is golden brown, about 1 hour longer. Transfer pie to rack and cool completely.

Read More http://www.epicurious.com/recipes/member/views/BLUE-RIBBON-GLUTEN-FREE-CHERRY-PIE-50184374#ixzz2EOc4FzUg