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: preheat oven to 350 degrees. mix all but cherries together. fold in cherries and pour into a 13 x 9 baking dish. bake at 350 for 30 minutes until fork inserted in the center comes out clean. note: you can honestly use whatever berries you have in season at the time. my great grandmother always called it cherry pudding whether she used blueberries, raspberries, strawberries or whatever was in season.