I’ve loved cherry pie for as long as I can remember. I was afraid I would have to go without it this holiday season, as a sign of solidarity with Crystal’s gluten-free diet. Then I came across Breads from Anna’s gluten-free (and yeast, corn, dairy, soy, and rice-free) piecrust mix in the grocery store and thought I would give it a shot.
As evidence of how easy this piecrust mix is to use, I have never baked a pie in my entire life, and the crust was easy to work with and came out perfectly. Here’s what I did:
- Mix the piecrust according to instructions (milk or milk substitute, apple cider vinegar, and oil)
- Press half of the mix into the bottom and sides of a glass pie pan
- Roll the other half of the mix between two sheets of wax paper until it is larger than the pie pan
- Fill the pie crust with gluten-free pie filling (Hy-Vee’s cherry pie filling is gluten-free)
- Place the other half of the crust on top of the pie filling and press the edge of the crust together
- Sprinkle the top of the pie crust with sugar
- Bake at 350° for 25 – 30 minutes, placing a sheet of aluminum foil over the top of the crust after it starts to brown
This piecrust really tastes great and holds up well! We served the pie warm with a scoop of Haagen-Dazs vanilla low fat frozen yogurt. Yum!