Classic Cherry Pies

Name: Classic Cherry Pies
Yield: Makes 4 Individual Pies
Ingredients: whole milk for brushing; ¼ teaspoon freshly grated nutmeg; 1 cup (2 sticks) cold unsalted cultured butter, diced; ¼ cup sorghum flour; 2 pounds fresh Bing cherries, pitted; vanilla ice cream or sweetened whipped cream for serving; 2 tablespoons granulated sugar; sanding sugar for sprinkling; 1¼ teaspoons pure almond extract; 2 cups granulated sugar; ¾ cup plus 2 tablespoons tapioca flour; ¼ teaspoon kosher salt; ⅓ cup water; ¼ cup plus 2 tablespoons glutinous rice flour, plus more for dusting; ¼ cup cornstarch; ¾ cup cornstarch; 1½ teaspoons guar gum; 3 large eggs

Preparation info

Makes
4
Individual Pies

Difficulty
Medium

Appears in

Blackbird Bakery Gluten-Free

By Karen Morgan

Published 2010

About

There really is no time like the present and you shouldn’t let another day pass without having tasted one of these cherry pies. They are things of beauty and, as such, will never fade from the annals of my kitchen. This recipe is my Marilyn Monroe, my classic.

Ingredients

Sweet Pâte Brisée

Short Crust Dough

¾ cup plus 2 tablespoons tapioca flour
¾

Dessert
Pastry
Gluten-free
Pie
Vegetarian

Method

For the dough: In a stand mixer fitted with the paddle attachment, combine all the dry ingredients and mix on low speed to blend. Add the butter and beat until the mixture resembles coarse bread crumbs. Add the eggs and mix on high speed until the dough turns in on itself. Turn out the dough onto a work surface that has been dusted with rice flour and knead for 3 turns. Divide in half and form