Blue Ribbon Gluten Free Cherry Pie Food

NO CRUST CHERRY CHEESECAKE

Steps:

• 1. Blend cheesecake ingredients in blender until smooth. You may have to scrape the sides once or twice.
• 2. Pour into well greased 9 inch pie pan. (I use a glass pan.) Bake at 350 degrees for 25 minutes. Cool 20 minutes. Top will collapse on cooling to form a well for the sour cream topping.
• 3. In small bowl, blend with spoon, the following: 1 cup sour cream 3 Tablespoons sugar 1 teaspoon vanilla extract
• 4. Pour over cooled pie. Chill well in refrigerator.
• 5. OPTIONAL: Before serving, spoon 1 can chilled cherry pie filling over pie. You may use blueberry or other pie filling as well.
• 6. OR: You may decorate the top of the pie with slices of fresh kiwi fruit and strawberries. Brush with glaze made with 1/4 cup apricot jam and 1 Tablespoon water brought to boil over medium heat, and boiled about 1 minute, stirring constantly. Cool glaze slightly.

GLUTEN-FREE PIE CRUST

Steps:

• Gather the ingredients.
• Heat the oven to 400 F. Have an 8-inch pie pan at the ready.
• In a medium bowl, cut the shortening or butter into the gluten-free flour until crumbly.
• Add the cold water and use your hands to work the dough until soft. The mixture will be crumbly at first but will slowly come together. Do not overmix.
• Form the dough into a single ball.
• Place the dough in an 8-inch pie pan and press it into the bottom and sides. You can use the back of a spoon, a fork, or even your fingers. Alternatively, you can roll out the dough , line the pan with the rolled-out dough and crimp the edges.
• Use a fork to prick the bottom of the crust a few times. This allows steam to escape as needed and helps to ensure that your pie will bake evenly and smoothly.
• Place your prepared pie crust in the heated oven and bake for 12 to 15 minutes, or until the edges of the pie crust are golden brown. Cool completely on a wire rack before adding pie filling.