Nana Pat’s Gluten Free Cherry Pie


5 Cups Pitted, Fresh Sour Cherries*

1 Cup Raw Sugar

1/4 Cup Cornstarch

1/2 Teaspoon Salt

1 Tablespoon Butter

Double Crust Pie Pastry Method

Roll out half the pastry, line a 9 ” pie plate.

Preheat oven to 425 degrees Fahrenheit.

Filling Method

Combine sugar, cherries, salt and cornstarch.

Place in prepared crust – see recipe below.

Dot with butter.

Roll out remaining pastry, make a few slashes for steam to escape.

Cover filling with top crust, fluting the edges.

Bake 50-60 minutes until golden.

Makes 6 servings.

* Option

You can also use 5 cups of frozen sour cherries just let them thaw enough to separate the cherries.

Increase the cornstarch to 3 Tablespoons for thickener, add to sugar and salt, as above

Increase baking time by 20-30 minutes.

Nana Pat’s Favourite Gluten Free Pastry Recipe


2/3 Cup Buttery Crisco Shortening Chilled

1 ½ Cup Cake And Gluten Free Pastry Flour

¾ Cup Regular Gluten Free Plain Flour

¾ Teaspoon Fine Salt

4-6 Tablespoon Ice Water – Use As Needed To Pull The Dough Together, My Kitchen Is Always Warm, So I Usually Use The 6 Tablespoons

Hand Method

Mix Flour And Salt Together In A Bowl

Cut The Crisco Into Very Small Pieces With A Pastry Cutter Or Knife

Add The Crisco To The Bowl With The Flour And Salt

Add The Ice Water – Start With 4 Tablespoons

Stir The Mixture Gently With A Fork To Make/Pull The Pastry Together

Do Not Over Mix – Otherwise The Pastry Will Become Tough

Food Processor Method

Mix Flour And Salt

Cut The Crisco Into Large Chunks With A Knife

Add The Flour And Salt With The Crisco Into The Food Processor

Just Pulse The Mixture 2 Or 3 Times To Ensure That The Crisco Becomes Pea-Like Pieces In The Flour

Add The Ice Water – Start With 4 Tablespoons

Pulse Gently 2-3 Times

The Dough Will Pull Away From The Sides Of The Food Processor

Do Not Over Mix – Otherwise The Pastry Will Become Tough

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Place The Mixture Gently On A Lightly Floured Board

Pat And Shape The Dough Into A Ball

Cut Into 2 Equal Pieces

Wrap Separately In Plastic Wrap And Refrigerate For At Least 30 Minutes

Remove One Package Of Pastry Dough From the Refrigerator

Keeping The Other Cool Until You Are Ready To Roll It Out

Place One Ball Of Dough On A Lightly Floured Board And Roll Out The Bottom Crust – Approximately 10 Inches Diameter

Place In The Bottom Of Your Pie Plate

Do Not Stretch The Pastry Or It Will Shrink When Cooking

Flour Your Board And Roll Out The Second Ball Of Dough For The Pie Top

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