This gorgeous recipe for Classic Gluten-Free Individual Cherry Pies comes from the creatively talented gluten-free baker Karen Morgan. Karen is the founder of Blackbird Bakery in Austin, Texas, author of the recently released cookbook Blackbird Bakery Gluten-Free and the blog "The Art of Gluten-Free Cooking."
Karen says, "You shouldn’t let another day pass without having tasted this cherry pie. It’s a thing of beauty and as such, will never fade from the annals of my kitchen. It’s my Marilyn Monroe, my classic."Learn more about Karen Morgan and Blackbird Bakery
Recipe © 2011, Karen Morgan, reprinted with permission.
Cook Time: 20 minutes
Total Time: 20 minutes
Yield: Makes 8 individual pies
- Pate Brissee (Short Crust)
- 3/4 cup plus 2 tablespoons tapioca flour
- 3/4 cup cornstarch
- 1/4 cup plus 2 tablespoons glutinous rice flour (sweet rice flour)
- 1/4 cup sorghum flour
- 1/4 teaspoon kosher salt
- 1 1/2 teaspoons guar gum
- 1 cup (2 sticks) cold unsalted cultured butter, diced
- 3 eggs beaten
- 2 cups sugar
- 1/4 cup cornstarch
- 1/3 cup water
- 2 pounds fresh Bing cherries, pitted
- 1 1/4 teaspoons pure almond extract
- 1/4 teaspoon freshly grated nutmeg
- Whole milk for brushing
- Sanding sugar for sprinkling
- Vanilla ice cream or sweetened whipped cream for serving
For the dough: In a stand mixer with the paddle attachment, add all the dry ingredients and mix to combine. Add the butter and mix on the lowest speed until the mixture looks like course bread crumbs. Add the eggs and mix on high until the dough turns in on itself and forms a ball. Turn the dough onto a counter that has been dusted with tapioca flour and knead for three turns. Divide in two and smooth each section into round disks. Cover with plastic wrap and refrigerate for at least 2 hours or for up to 2 days.
Remove both rounds from the fridge 15 minutes before you begin. Dust the work surface again with tapioca flour and roll out one piece of the dough to a 14-inch round. Place a 4 1/2-inch pie pan upside down on the dough. Using a very sharp knife, cut a round 1 inch larger than the pan. Repeat to make a total of 8 rounds, re-rolling the excess dough as needed.
Gently remove a pastry round and fit it into a pie pan. Repeat to line all 8 pans. Repeat to roll out the second piece of dough and cut out 8 more rounds, the size and shape of which will be dictated by the size and shape of your pie pans. Cut out a decorative vent-hole of your choice. Place the dough rounds on a baking sheet and refrigerate.
For the filling: In a large, heavy saucepan, combine the sugar and cornstarch and whisk until smooth. Add the water and the pitted cherries. Gently stir to coat the cherries, using a very slight pressure so as not to bruise the fruit. Cook, stirring occasionally, over very low heat for 20 minutes, or until the juices begin to thicken. If the mixture thickens too much, add more water by tablespoonfuls. Stir in the almond extract and nutmeg. Remove from the heat and let cool for at least 10 minutes.
Position an oven rack in the center of the oven and preheat the oven to 425°F. Remove the reserved top crusts from the refrigerator and place beside the prepared pie pans. Fill the pies evenly with the cherry filling.
Brush the edges of the crust with milk. Center a top crust over the pan and join it to the edge of the bottom crust by press the two together. Repeat to top each pie. Brush the top crusts with milk and sprinkle with sanding sugar over the tops for a stellar finish. Place the pies on a baking sheet and bake for 20 minutes, or until golden brown. Remove from the oven let cool on wire racks.
Serve warm or at room temperature with ice cream or whipped cream.
Makes 8 individual pies