Gluten-free Cherry Pie
Number of Servings: 10
Open canned pie (tart) cherries, and drain the juice into a small saucepan. Set cherries aside in a pie plate. Place saucepan on stove top.
Combine 1/3 cup brown sugar with 2 TB cornstarch; then whisk this into the cherry juice. Turn heat to low, and stir continuously until liquid thickens. Remove immediately from heat. Pour this sauce over cherries.
In a medium bowl, combine: 1/3 cup brown rice flour, 3/4 cup oat flour, 1/2 tsp salt, 1/4 cup oats and 2/3 cup brown sugar blending together. Cut 4 TB of Butter flav. Crisco in to the dry ingredients until you form small crumbs.
Pour evenly over top of cherries. Take your finger or a knife and poke a few holes into the top of the pie. This allows the juice to bubble through the top while baking.
Bake for 30 minutes at 350 degrees.
I enjoy this pie because it is lightly sweet and tart. You may need to serve with vanilla ice cream.
Serving Size: makes 10 servings