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: in a bowl combine flour and confectioners sugar, cut in butter until crumbly. press onto bottom and sides of a ungreased 9 inch pan. bake at 350°f for 22 minutes or until edges are golden brown. cool on wire rack. in a saucepan,combine sugar and cornstarch. stir in water until smooth, then stir in corn syrup. bring to a boil. cook and stir for 2 minutes or until thick. remove from heat.stir in gelatin and vanilla until gelatin is dissolved. cool to room temp,about 30 minutes. add raspberries, stirring gently to coat. spoon into crust. refrigerate until set, about 3 hours.