Blue Ribbon Gluten Free Cherry Pie Recipes

BLUE RIBBON GLUTEN FREE CHERRY PIE

BLUE RIBBON GLUTEN FREE CHERRY PIE image

Categories Berry Dessert Bake Fourth of July Kid-Friendly Wheat/Gluten-Free

Yield 10 slices

Number Of Ingredients 14

Ingredients

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

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!

BEST CHERRY PIE

Best Cherry Pie image

This is called Best Cherry Pie because it is a blue ribbon winner at the county fair in Vicksburg, MS (according to the cookbook "Vintage Vicksburg"). I think it's a blue ribbon winner

Provided by Luby Luby Luby

Categories Pie

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1 1/4 cups sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1 tablespoon butter, softened
2 (14 1/2 ounce) cans pitted tart cherries, drained and reserving 1/2 cup juice
1/4 teaspoon red food coloring
1/4 teaspoon almond extract
2 teaspoons lemon juice
1 pastry for a double-crust 9-inch pie

Steps:

Preheat oven to 400 degrees.
Drain cherries, reserving 1/2 cup juice.
Combine sugar, cornstarch and salt.
Combine cherry juice, food coloring, almond extract and lemon juice.
Add to dry ingredients, mixing well.
Add cherries and mix well again.
Add butter and let stand for 15 minutes.
Pour cherry mixture into pie crust and finish top with lattice work pie crust.
Bake for 50 to 55 minutes.

Nutrition Facts : Calories 410.5, Fat 16.5, SaturatedFat 4.7, Cholesterol 3.8, Sodium 327, Carbohydrate 63.9, Fiber 2.8, Sugar 39.2, Protein 3.6

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