Simple gluten-free crust prepared with 1-to-1 all purpose flour and almond flour.
1 1/4c 1-to-1 AP flour
1 1/4c almond flour
1/4c cold butter (I used vegan butter)
1/2c water + more as needed
Mix all the ingredients together and add more water as needed to get a texture where the dough sticks together but isn't sticky. You always add more water, but you can't take it away!
Take 2/3 of the dough and press into a greased pie dish. Take the remaining 1/3 and cut out shapes and cover the cherry filling. Bake at 350°F for 50-60 minutes.
For the filling, I just heated about 4-5 cups of pitted cherries with 1/3 cup sugar and a splash of vanilla extract over medium heat for 15-20 minutes. Added 3Tbs cornstarch/water slurries and stirred until thick. Allow to cool before adding to your pie.
by Dr-Goose