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: crust: mix ingredients and press into deep dish pie pan with the back of a spoon or your fingers. bake at 400 degrees on lower shelf for 15-20 min or until slightly brown. prick with a fork before baking to prevent shrinking. while crust is baking make the glaze: mix sugar and cornstarch, add water and karo and cook on stovetop until clear. add jello, stir and cool. when the crust and glaze are cool, arrange strawberries in the pie shell with points up. pour glaze over berries, being sure to coat the tops of each. refrigerate several hours. top with whipped topping and enjoy!