Gluten Free Cherry Pie

Prep the pie crust. Add the bottom layer to a 9 inch pie dish and set aside.
Preheat the oven to 400 degrees Fahrenheit.
Add the halved and pitted cherries to a sauce pan with the white sugar, brown sugar and lemon juice.
Heat over medium heat for about 3-4 minutes until some cherry juices are released. Don't cook any longer than 5 minutes as we want the cherries to remain somewhat whole.
Use a slotted spoon to spoon the cherries into a bowl but leave the sauce behind.
Whisk in the cornstarch until thickened, then whisk in the vanilla, almond extract salt and butter. Add this sauce to the bowl with the cherries and toss to combine.
Add the cherry mixture to the pie dish with the bottom crust. Either add the top crust on top, or make a lattice top. Use a pizza cutter and cut strips of dough about 1 inch wide. Carefully thread the strips over and under one another, pulling back strips to weave.
Whisk up the egg in a small dish and use a brush to brush gently on top of the crust. Sprinkle the sanding sugar on top.
Place the pie on a large baking sheet (to prevent a mess in the oven) and bake for 20 minutes. Reduce the heat to 350 and bake an additional 35-40 minutes or until the crust is golden and the filling is bubbling. If you notice it browning too much too soon, lightly cover with foil.
Let cool for at least 2-3 hours to let the filling set before serving- it will be too liquidy otherwise. I love mine with vanilla ice cream on top. Enjoy!

Did you make this?