Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix ingredients for filling. place in pastry-lined pie pan. put top crust on. cut vent slits in top crust, and flute edges. brush with milk and sprinkle with sugar. bake at 425°f for 25 minutes, reduce heat to 350°f and bake for 25-30 minutes more. tip: put sugar, flour and cinnamon in a large zip-loc bag. add the cherries and toss to coat. this coats them more even than doing it in a bowl and the filling is firmer.

Target recipe: line a 9" pie pan with pastry and set aside. preheat the oven to 400°. in a medium bowl, combine the tapioca, sugars, almond extract, nutmeg and salt. sprinkle half the mixture in the bottom of the pastry shell and top with the cherries. sprinkle the remainder of the sugar mixture over the cherries and dot with the butter. top with a lattice designed or other decorative top crust. bake for 10 minutes, then lower the heat for 350° and bake for 45-50 minutes longer, or until the crust is deep golden and the juices in the pie are bubbling in the center. cool before cutting.