Friday, December 7, 2012

My Cherry Pie for Grandpa

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 App├ętit 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
• 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
• 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.

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Thanks so much! I greatly value thoughtful comments!! ~ Gabriela