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 the oven to 425 degrees. for the crust: combine flour and salt in a food processor. slowly add cubes of chilled butter. slowly add ice water until the dough forms a ball. roll out the dough for the pie crust bottom and place in a pie pan. there is enough dough to make a lattice or rustic top crust. for the filling: mix cherries, sugar, water, and flour in a bowl. pour into pie pan on top of bottom crust. make lattice or rustic top crust and place on top of filling. bake at 425 degrees for 20 minutes. then lower the oven temperature to 300 degrees and bake for 30 minutes, until the pie filling is set.