Nothing says summer like cherry pie. This recipe is a great gluten-free take on a seasonal classic. Bake it with fresh fruit for your next cookout, or make it all winter long using canned cherries. Either way it’s guaranteed to be a hit.
Put the brown rice flour, almond flour, potato starch, and cornstarch in the bowl of a stand mixer. Mix until they are thoroughly blended. Add the xanthan gum, guar gum, and salt, and then mix again.
Add the cubes of butter and mix until it the dough breaks up into pieces about the size of peas. While the mixer is running on low speed, pour in 6 tablespoons of the ice water. Mix until the dough begins to hold together. If it is still dry and crumbly, add the remaining 2 tablespoons of water, being careful not to make the dough too wet.
Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 15 minutes. Take it out and roll out the dough between two pieces of parchment paper to avoid adding any extra flour into the dough. Roll it out as thin as you can. When the rolled dough is bigger than a pie plate, lift the top piece of parchment paper and turn the dough upside down on the top of a pie plate. Drape the pie dough into place, gently.
Crimp the edges with your fingers. Poke some shallow holes in the pie crust with a fork, and then chill the pie crust for at least 1 hour.
In a large bowl, mix the cherries, sugar, almond extract, lime juice and zest, and orange zest. Add the cornstarch and stir well to combine. Set the bowl aside to let the filling build flavor.
Into the bowl of a stand mixer, add the brown rice flour, potato starch, almond flour, brown sugar, cornmeal, oats, and cinnamon. Mix until everything is well combined. Add the butter and continue to mix until the topping begins to clump.
Preheat the oven to 425 degrees.
Take the pie crust out of the freezer and slide it into the hot oven. Bake until the crust is starting to firm and brown a bit, about 15 minutes. Take the crust out of the oven and reduce the heat to 375 degrees.
Fill the pie crust with the cherry mixture, so that it makes a mound above the crust. Pat the crumble topping onto the mound until the filling is covered. Leave a few open patches as vents for steam created during baking. Bake for 50 minutes, at which point the crumble topping should be browned. Once it has browned, cover the top of the pie with tin foil and continue to bake until the cherry juice begins to drip over the sides of the pie plate, about 15 more minutes.
Remove the finished pie from the oven and let it cool.