1 9-inch bottom pie crust (Deya’s Pie Pastry)
1 cup cold water
1/4 cup cornstarch
3/4 cup sugar
1/4 teaspoon salt
5 cups fresh or frozen tart red cherries
1 tablespoon fresh lemon juice
1/3 cup gluten-free quick-cooking oats
1/3 cup firmly packed dark-brown sugar
1/2 cup butter, chilled
1/2 cup Deya’s Gluten-Free Cake Flour
1/2 cup sliced almonds
Preheat oven to 375ºF.
Make a crust of your choice. We recommend Deya’s Pie Pastry.
While the pie crust dough is chilling, prepare filling.
In a saucepan combine water, cornstarch, sugar, and salt. Stir constantly over low flame until it begins to thicken.
Add cherries. Cook until mixture is clear red and begins to bubble. Stir in lemon juice.
Pour cherry mixture into unbaked pie shell.
Prepare crumb topping: combine oats, brown sugar, and Deya’s Gluten-Free Cake Flour in bowl. Mix until combined.
Add butter to flour mixture. Mix with hands until combined and crumbly. Add almonds and mix.
Sprinkle crumb evenly on top of cherries.
Bake for 1 hour, or until topping is golden. Be sure to put a cookie sheet on shelf in oven under the pie as the pie may bubble over.
Let the pie cool on a baking rack. Serve with whipped cream or ice cream.