Fresh Bing and Rainier Cherry Pie (Gluten-Free of Course!)

Jamie and I had our first week of our CSA fruit share- which consisted of two different kinds of cherries - Bing and Rainier. Jamie is allergic to raw skinned fruits such as cherries so we decided to bake them into two very tasty pies.

I used Gluten Free Pantry's Perfect Pie Crust mix- which was probably the most perfect gluten free pie crust I've ever seen, worked with, and tasted.

The cherry filling for both pies was as simple as heating the cherries in a bit of water, and then after ten minutes on medium heat- stirring in a 1/2 cup cornstarch and 1/2 cup sugar. Heat until thickened. Let your pie filling cool for at least 15 minutes before putting into the pie crust. Especially the GF crust-- it is quite sensitive to temperature.

Preparing cherry filling.

Me placing the crust ever-so-delicately in pan.

Rainier Cherry Pie before it goes into the oven.

Bing Cherry Pie fresh out of the oven.

Rainier Cherry Pie fresh out of the oven.