1cupgluten free flourI use Bob's Red Mill One-to-One Baking Flour
Filling Ingredients
2cupsfresh sweet cherriessuch as Bing cherries, pitted
⅓cupbrown sugar
⅓cupturbinadoor white sugar
⅓cupapple juice
2tablespoonscorn starch
1tablespoonCreme de Cacao
Garnish
24chipsChocolate chips
1dollopwhipped cream
Instructions
Gluten Free Shortbread Crust
Mix the butter and sugar until creamy.
Add the GF flour and mix until crumbly.
Press the shortbread into a pie crust or individual ramekins. Try to make the crust about ¼ inch thick.
Bake in a 350F degree oven for about 20 minutes until the crust is slightly brown.
Remove from the oven and let the crust cool.
Filling
While the crust is cooking, place the cherries, brown sugar, turbinado sugar and apple juice in a heavy bottomed pot and cook over medium heat until the cherries are softened, about 30 minutes, stirring frequently.
Put the cornstarch in a small bowl and mix with about ¼ cup of the hot liquid from the pot of cherries. When the cornstarch is thoroughly dissolved, scrape this mixture into the hot cherries and stir. This will thicken the sauce.
Add the Creme de Cacoa (if using) and stir.
Continue cooking the cherries for about 5 minutes more.
Assemble
Pour the cherry filling over the precooked crust.
Let cool. I like it cold, so I refrigerate it, but it doesn't need refrigeration.
To serve, garnish with a few chocolate chips or whipped cream.