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. grease a 9x13 casserole dish. in a mixing bowl, cream butter and sugar, then add eggs and vanilla. beat well to mix. add flour and salt, mixing well. spread half of the batter into the greased casserole dish, spoon the pie filling over the batter and spread evenly. randomly drop tablespoons of remaining batter over the pie filling. bake for 40 min or until a toothpick comes out clean. meanwhile, mix powdered sugar, almond extract and milk until smooth. when bars come out of the oven, drizzle the glaze evenly over the bars and cool. cut into 16 bars and serve.