Gluten-free Cherry Blueberry Pie

Pablo Picasso is quoted as saying, “Love is the greatest refreshment in life.” I would agree and with Valentine’s Day approaching, let’s add a scrumptious cherry pie to the mix.

A key element of a good pie is a light and flaky crust. I find The Gluten-Free Pantry Perfect Pie Crust Mix comes closest to my homemade regular pie crust recipe. Many stores now sell the Gluten-Free Pantry mixes and I highly recommend them.

Combining the tart cherries, jammy blueberries, vanilla and cinnamon produces a complex taste that is very satisfying and requires little sweetening. Hard to put my finger on it but a deliciously nuanced flavor ensues.

CHERRY BLUEBERRY PIE

Single gluten-free (or regular) pie crust, uncooked
1 can sour cherries, drained
1 can each of dark sweet cherries, drained
2 c blueberries, fresh or frozen
1 tsp. vanilla extract
1 tsp lemon juice
1/4 cup sugar (or 2 TBSP honey or agave)
1/2 tsp. cinnamon
2 TBSP arrowroot

Combine fruit, lemon juice and sugar; stir in arrowroot and let stand while rolling out crust. Pour filling into bottom crust and lay crust hearts over top.

Bake pie at 400 degrees on top rack of oven for 20 minutes (375 degrees if using a glass pie pan). After 20 minutes lower the temperature to 350 degrees and bake for an additional 20-30 minutes, or until crust is golden. Cool for about an hour to allow the liquid to set. Serve warm with ice cream.

When fresh fruit is in season I love making fruit galettes. For a good recipe and photo visit my post:  Nectarine Cherry Galette

Happy Baking & Happy Valentines Day!