Ingredients
Equipment
Method
- Prepare the Gluten-Free Pie Dough: In a large bowl, whisk together the gluten-free flour, granulated sugar, brown sugar, and salt.
- Cut in the Butter: Cut the cold butter into small cubes and add it to the flour mixture. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs. You want to see small pieces of butter throughout the flour mixture – this is key for flakiness!
- Add the Ice Water: Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Continue adding water until the dough just comes together. Be careful not to overmix!
- Form the Dough: Gently form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Make the Cherry Filling: While the dough is chilling, prepare the cherry filling. In a medium saucepan, combine the sweet cherries, granulated sugar, cornstarch, lemon juice, and almond extract.
- Cook the Filling: Cook the cherry mixture over medium heat, stirring constantly, until it thickens and the cherries soften, about 5-7 minutes. Remove from heat and let cool completely.
- Preheat the Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Roll Out the Dough: On a lightly floured surface (use your gluten-free flour blend), roll out the chilled dough to about 1/8-inch thickness. You might find it helpful to roll the dough between two sheets of parchment paper to prevent sticking.
- Cut Out the Circles: Use a 4-inch round cookie cutter or a sharp knife to cut out circles from the dough.
- Assemble the Pocket Pies: Place a spoonful of the cooled cherry filling in the center of each circle.
- Fold and Seal: Fold the dough over to form a half-moon shape. Use a fork to crimp the edges, sealing the filling inside. Press firmly to ensure a good seal.
- Brush with Egg Wash: In a small bowl, whisk together the egg and a tablespoon of water. Brush the egg wash over the top of each pocket pie.
- Sprinkle with Sugar: Sprinkle the tops of the pocket pies with turbinado sugar.
- Bake: Bake for 20-25 minutes, or until the pies are golden brown and the filling is bubbling.
- Cool: Let the pocket pies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Enjoy!: Serve warm or at room temperature.
Notes
For the flakiest crust, ensure all ingredients are cold. If the dough becomes too soft while rolling, return it to the refrigerator for a few minutes. To prevent the filling from leaking, crimp the edges of the pies firmly. Store baked pocket pies in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Reheat in a 350°F oven for 5-10 minutes for best results. For a richer flavor, use brown butter in the dough. To make brown butter, melt the butter in a light-colored saucepan over medium heat. Cook, swirling occasionally, until the butter turns golden brown and has a nutty aroma. Let cool slightly before using in the recipe.