4 CupsDark Sweet Cherriespitted and sliced in half
3smallApplessliced into ¼" thick wedges
½CupSugar
¼CupArrowroot Powder
1teaspoonVanilla
½teaspoonAlmond Extract
1teaspoonCinnamon
1Eggbeaten, for egg wash
Turbinado Sugaroptional
Instructions
To make the pie crust
Roll out your bottom pie crust and gently work it into the shape of the pie pan. Once your pie shell has been created, trim the edges to the lip of the pie tin. Return the pie shell to the freezer.
2 Gluten Free Pie Crust
To make the filling
Add all of the filling ingredients to a large bowl. Mix together until the fruit is evenly coated with the dry ingredients.
4 Cups Dark Sweet Cherries, 3 small Apples, ½ Cup Sugar, ¼ Cup Arrowroot Powder, 1 teaspoon Vanilla, ½ teaspoon Almond Extract, 1 teaspoon Cinnamon
Spread the filling into the frozen pie shell in an even layer.
To assemble and bake the pie
Remove the second half of your pie dough. Roll it out into a sheet and place it in the freezer for 15 minutes. While it is still frozen cut your shapes out of the dough with a sharp knife or cookie cutters as I did in the photos.
Place the top pie crust over the filling. Use egg wash to seal the edges. Trim the edges and re roll the scraps to cut out the diamond shapes for the crust edge.
1 Egg
Continue to place the remaining shapes, using egg wash to stick pieces of dough together.
Once complete, egg wash the entire top of the pie crust and sprinkle with coarse sugar (optional). Place the pie in the freezer while you preheat the oven.
Turbinado Sugar
Preheat the oven to 425 degrees.
Place your prepared pie on a baking sheet and bake on the bottom rack of the preheated oven for 45 minutes. Cover crust with foil if it starts to get too brown before the time is up.
Cool at least 4 hours before slicing.
Notes
For a vegan pie: Use 2 tablespoons non-dairy milk + 1 tablespoon maple syrup in place of the egg wash.Storage: Wrap the cooled pie in aluminum foil and store in the refrigerator up to 3 days.