Blue Ribbon Gluten Free Cherry Pie Recipes

CHAMPION CHERRY PIE

Steps:

• 1. For the cherry filling: Mix all ingredients and set aside while making crusts.
• 2. For the crust: Dice the margarine and return it to the refrigerator while you prepare the flour mixture.
• 3. Place the flour and salt in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the margarine and shortening.
• 4. Pulse 8 to 12 times, until the margarine is the size of peas.
• 5. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball.
• 6. Dump out onto a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
• 7. Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Spray the bottom of a pie pan with PAM Bakers. Fold the dough in half, place in pie pan. Repeat rolling process for the top crust.
• 8. Sprinkle 1 tablespoon flour on the inside of the bottom crust.
• 9. Fill crust with cherry mixture.
• 10. Put other crust on top of the pie. Fold top crust slightly under bottom crust all around the edge of the pie. Add cherry crust cut-outs to edges of the pan. With extra crusts, make some cherry cut-outs and put them in a circle in the middle of the pie. Trim pie around the edges.
• 11. Beat one egg with 1 tablespoon water and brush mixture over pastry and edges. Sprinkle with sugar.
• 12. Take a sharp knife and make four slits in the pastry to let out the steam.
• 13. Bake for 15 minutes at 400 degrees, then turn oven down to 350 degrees for the remaining 45-55 minutes.
• 14. If edges start to brown too quickly, place aluminum foil over them. Pie is done when golden brown and some filling may be bubbling out.

BLUE RIBBON GLUTEN FREE PIE CRUST

Steps:

• Whisk gluten-free flour, sugar, and salt in large mixing bowl to blend. Add butter and mix gently on low speed 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 disks and wrap in plastic. Refrigerate 30 minutes or more. Roll out 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. For a double crust: 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 pie filling to dough-lined dish. Arrange dough strips atop filling, forming lattice; trim dough strip overhang to 1/2 inch. Fold bottom crust up over ends of strips and crimp edges to seal. Cover pie crust with (silicone) pie shield. Place pie on rimmed baking sheet. Note: The dough may be made up to 2 days ahead before rolling and kept in plastic in the refrigerator. Let dough soften slightly before rolling out.

BLUE RIBBON GLUTEN FREE CHERRY PIE

Steps:

• 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 dough-lined dish, mounding slightly in center. Dot with butter. Arrange dough strips atop filling, forming lattice; trim dough strip overhang to 1/2 inch. Fold bottom crust up over ends of strips and crimp edges to seal. 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. Enjoy!