I'm eating some right now, right out of the fridge - delish!
It also freezes very well (which is the nice thing about dividing it into two pans.)
2 Tablespoons butter, softened
1/4 cup sugar
2/3 cup milk (room temperature) (I used almond milk)
1 packet yeast (1 Tablespoon)
1/4 cup oil (I use olive oil)
1/2 cup almond flour
1/2 cup tapioca starch
3/4 cup potato starch
1/4 tsp baking soda
2 1/2 tsp xantham gum
2 tsp baking powder
1/2 tsp salt
1 tsp vanilla
1 (21 ounce) can cherry pie filling
1 8oz brick cream cheese
1 tsp vanilla
1/3 cup powdered sugar
1) Preheat oven to 375 degrees and grease or spray 2 8" pie plates.
2) Mix milk and yeast, stirring well. Set aside.
3) In your heavy duty blender, (using the paddle) blend the butter and sugar. Mix well.
3) Add milk / yeast mixture
4) Add remaining 'dough' ingredients. Blend well until dough is soft and spoonable. (with a spoon spoon----I wouldn't suggest snuggling it---not that kind of spooning.)
5) Dollop the dough into the pie plates, evenly dispersing the dough, half in each pie pan (because it really wouldn't make sense to put 3/4 in one and 1/4 in the other.)
6) Set pie plates aside and place the cream cheese, powdered sugar, egg and vanilla in the bowl of your heavy duty mixer. Don't bother cleaning it out after removing the dough. Why mess with that? Just throw it all in. Blend on low until all mixed up, then set it to high while you go to step 7.
7) Gently press the dollops of dough into pie plates. Don't worry if there are empty spaces, they'll fill in when backing. I did use the rubber spatula to bring it up slightly around the edges though.
8) Empty canned cherries on top of dough, half per dish again, of course.
9) Dollop the cheese mixture on top of cherries, and then gently smooth out. (I didn't get a picture of it after I smoothed it out a bit, but I think you can picture it :)
10) Bake for 25 minutes.
To those who aren't gluten free but who seek recipes like this one in order to bake for a special friend or family member:
It isn't always easy to understand, but for the person with celiac or nonceliac gluten sensitivity, a crumb can make a difference. Your efforts in cooking and baking for someone who needs to be gluten free are appreciated more than you'll ever know. It is very important for you to understand, however, that all items used must be free from any possible cross contamination. Just pour one of your cake mixes into a bowl and watch how far that flour spreads, or dip a knife back into a stick of butter after you used it on your Wonder bread. Contamination city!
Its best to just clean all bowls and utensils before starting and use disposable baking pans if your pans have been used for nongf foods. (you know how those corners of baking pans never come clean.) Please use fresh butter sticks, peanut butter or mayo jars. And please don't use your colander that you used for regular pasta. Very difficult to avoid cross contamination with that.
And when you offer your special gluten free someone a surprise gluten free treat, tell them what ingredients you used and tell them what you did to take care to avoid cross contamination. Its so hard to ask someone who went to the effort and love and kindness of making something special what all the ingredients were or what they did to keep it 100% gluten free. Can we say awkward? If you ever have questions---always ask your gluten free person.