In The Kitchen: Gluten-Free Mini Cherry Pies

Good Day Central Illinois

Gluten-Free Mini Cherry Pie

All you need for the crust:

  • 2 cups gluten free flour*
  • 1 cup cold smart balance margarine
  • ½ cup ice cold water

*If you do not need to eat gluten-free, you can use this same recipe and substitute regular flour.

All you need for filling:

  • 4 ½ cups pitted Northwestern cherries
  • 1/3 cup sugar
  • ¼ cup cornstarch
  • 2 tbsp lemon juice
  • 1 tsp vanilla extract
  • ½ tsp almond extract

 
All you do:

  1. The most important tip, *Keep dough, filling, and prepared crust COLD as long as possible before baking.
  2. The crust: Cut cold margarine into flour. Mix ice cold water into flour mixture until dough forms. Form into ball and refrigerate for 20 minutes.
  3. The filling: Mix all ingredients in large bowl until well combined. Set filling in refrigerator and preheat oven to 400 degrees F. Grease muffin tins.
  4. Take dough from refrigerator and pull apart into one inch balls. Press dough into greased muffin tins so dough covers bottom and sides of the tin.
  5. Take chilled filling out of refrigerator and fill muffin tins/pie crust until filling is even with top of pan. Do not overfill.
  6. If desired, create lattice top, cut out hearts, stars, or other design from extra pie crust and place on top of filling.
  7. Bake in oven at 400 for 15 minutes. Decrease temperature to 350 and bake for 20-25 minutes. If crust starts to brown, place foil on top to prevent burning.
  8. Remove pies from oven and allow to cool completely before removing from muffin tins!

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