- 1 cup vegetable shortening, or non-dairy margarine
- 4 to 6 tablespoon ice cold water
- 2 1/2 cups gluten-free all purpose flour (*), plus more for lining the crust and rolling
- 1 teaspoon salt
- 2/3 cup sugar, plus 3 tablespoons for the pie crust
- 1 pound firm fresh bing cherries, halved and pitted
- 2 granny smith apples, peeled, cored, quartered, and sliced to 1/4-inch thick
- 2 tablespoons lemon juice
- 2 tablespoons Ruby Port
- 2 tablespoons corn starch
- 1/2 teaspoon ground cinnamon
(*) I used Bob's Red Mill Gluten-Free all-purpose flour, but you can mix your own GF flour by combining 1 1/2 cups rice flour, 1/2 cup glutinous (sweet) rice flour, 1/2 cup potato starch, and 2 teaspoons xanthan gum.
- Place shortening or margarine in a plastic bag and roll out flat (about 1/2-inch thick), and put it in the freezer for about 30 minutes. Combine flour, salt and 3 tablespoons of sugar in a food processor, pulse 5-6 times. Add pieces of frozen shortening and continue pulsing until the mixture resembles coarse meal with pea size butter chunks. With processor running, add water until the mixture starts to clump together. Remove the dough from the processor and form into a disk. Wrap tightly in a plastic bag and store in refrigerator for at least 1 hour.
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. In a large mixing bowl, combine the cherries, apple pieces, 2/3 cup of sugar, corn starch, cinnamon, lemon juice and Port until well incorporated. Set aside.
- Line your countertop with wax paper and sprinkle some flour mixture on it. Lay the chilled disk onto the wax paper, sprinkle some more flour on it and cover with another piece of wax paper. Roll out the dough into a circle approximately 15-inch wide. Remove the top sheet of wax paper, and carefully transfer the crust onto the lined baking sheet, then remove the second wax paper. Sprinkle the crust with some more flour, leaving about 2-3 inches on all sides of the crust.
- Mound the cherry-apple mixture on the floured crust. Fold the sides of the crust up around the edges of the fruit mixture, carefully not to pierce the crust. Bake in the oven for 1 hour or until the crust turns golden brown, rotating halfway throughout the baking. Remove from the sheet to wire rack to cool down. Slice and serve.