Gluten-free Cherry Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Serving Size: makes 10 servings
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
Nutritional Info Amount Per Serving
- Calories: 216.2
- Total Fat: 45.0 g
- Cholesterol: 0.0 mg
- Sodium: 12.9 mg
- Total Carbs: 47.1 g
- Dietary Fiber: 1.9 g
- Protein: 2.6 g
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