Cherry Pie - Take 1

Last weekend we bought a bag of cherries.  They sat in the fridge all week untouched.  I knew they wouldn’t last much longer in the crisper, so I had to do something with them.  With the fourth of July coming up, it only seemed fitting to make a cherry pie.  

Well, those familiar with gluten free baking know the challenges it brings to the kitchen.  There is a fine balance for recipes and flour mixtures.  Sometimes it takes a bit more effort to fine tune recipes and make them newsworthy.  
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Today we failed this cherry pie.  

The cherry filling tasted very traditional and turned out with a good consistency.  Personally, I think I could still tweak that a little too, add a little somethin’ somethin’ to it.  But there were no complaints.

The crust, however, was not a crust.  It was a Charlie Brown failure.  I can’t even talk about it.  

Overall though, it tasted good - more like an upside down cobbler.  Flip it, mix it, and serve it in a bowl.  Make it ala mode - top it with ice cream or whipped cream and it won’t even look that bad.

Cecilia went back for seconds and then had more for dessert after dinner.  Maybe it wasn’t a fail after all.  ​