My gluten free cherry pie recipe came about after my lovely neighbours brought around some of their wonderful sour cherries. The combination of sour cherry and almond with not too much sweetness provides a wonderfully satisfying sour yet sweet experience.
400gCherries - I used fresh sour cherries; you could use frozen
First make the pastry in a food processor by combining the flour with the butter and then adding the sugar followed by the egg
Press the pastry into the base of a 23cm square tin lined with baking parchment and chill for 20 minutes in the fridge while making the topping
To make the topping place all the ingredients minus the cherries into the food processor (no need to clean it out) and whizz until smooth
Add the pitted cherries (mine were in halves) and stir them gently through the cake mixture
Once the pastry has chilled place it in a pre-heated oven at 220 degrees C (200 degree fan) and blind bake for 10 minutes (cover the pastry with baking paper and fill with baking beans). Remove the baking beans and baking paper and cook for a further 2 minutes before removing from the oven
Reduce the oven temperature to 170 degrees C (150 degree fan) and scrape the cake mixture into the partly cooked pastry base, smooth out and bake for a further 40 - 45 minutes until firm to the touch