Mini Gluten Free Cherry Pies

mini-gluten-free-cherry-pies

Well I finally tried gluten free flour. I wanted to see what all the craze was about and to see if I’d even like a gluten free pie.

INGREDIENTS
  • 1 1/2 cups all-purpose gluten-free flour
  • 1 tsp granulated sugar
  • 1/2 tsp salt
  • 1/2 cup 1 stick cold unsalted butter, cut into cubes
  • 1 large egg yolk
  • 1/4 cup buttermilk
  • 1 can of cherry pie filling
  • 1 egg for egg wash

INSTRUCTIONS

  • In a medium bowl, whisk together flour, sugar, and salt. Add cold, cubed butter and, using your fingers, work the butter into the flour mixture.
  • Quickly break the butter down into the flour mixture, some butter pieces will be the size of oat flakes, some will be the size of peas. In a small bowl, stir together the egg yolk and buttermilk. Create a well in the butter and flour mixture and pour in the liquid mixture.
  • Use a fork to bring to dough together. Try to moisten all of the flour bits. On a lightly floured work surface, dump out the dough mixture. It will be moist and shaggy. Sprinkle generously with flour. Shape dough into a disk and wrap in plastic wrap. Allow dough to rest in the fridge while you assemble the filling. Dough is easiest to roll out when it’s cold and rested.
  • Preheat oven to 375 degrees.
  • When you’re ready to roll out the crust, cut the dough into 2 pieces. From each piece cut out about 1/3 of the dough that's to be used for the lattice on top of the pie.
  • On a well-floured work surface, gently roll out each pie crust into about an 8-inch circle. Press together any spots that might tear. Carefully lift down and place into a 3 inch pie plate or ramekin. Use a pairing knife to trim the edges of pie dough, leaving about 1/2 inch extra dough overhang. Fold the excess dough under and crimp with fingers.
  • Fill each ramekin with half of the pie filling. With the remaining dough make a lattice on top of each pie then gently brush with the egg wash. This is what's going to give the pies a nice shiny golden crust.
  • Bake the pies for about 30 to 45 minutes, depending on the oven, or until golden brown.

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