Q1: What is the difference between sour cherries and sweet cherries, and do I have to use sour?

For the absolute best, most flavorful, and perfectly balanced cherry pie, yes, it is highly recommended to use sour cherries . Sour cherries (like Morello or Montmorency) have an intensely tart and complex flavor that becomes wonderfully sweet-tart when baked with sugar. Sweet cherries (like Bing or Rainier) are delicious for eating fresh, but they can often result in a pie filling that is one-dimensionally sweet and less flavorful.

Q2: Why did my cherry pie turn out runny?

This recipe has a brilliant, built-in secret to prevent a runny pie: pre-cooking the filling ! By thickening the reserved cherry juices on the stovetop with a cornstarch slurry before you add them back to the cherries, you are creating a thick, glossy, and stable filling that is guaranteed to set up perfectly and will never be watery.

Q3: Can I use a store-bought pie crust for this recipe?

Yes, for a convenient shortcut, you can absolutely use a high-quality, store-bought refrigerated pie crust . You will need one sheet for a single-crust pie.

Q4: Can I make a classic lattice top instead of the almond topping?

Of course! To make a classic, double-crust lattice pie, you will need to prepare a full batch of a double-crust pie dough. Simply use the second disc of dough to cut into strips and weave a beautiful lattice top over the filling before you bake it.

Q5: What is the secret to a flaky pie crust using vodka?

This is a fantastic, scientific baking trick! Gluten, which can make a pie crust tough, forms when flour is mixed with water. Because vodka is only about 60% water (and 40% ethanol), it provides the moisture needed to bring the dough together while developing significantly less gluten than if you were to use all water. The alcohol bakes out completely in the oven, leaving behind an incredibly tender and flaky crust.

The Best Classic Sour Cherry-Almond Pie

A from-scratch, gluten-free recipe for festive Pumpkin Spice Cream Puffs. The dessert starts with instructions for a homemade gluten-free flour blend, which is then used to make a classic choux pastry (pâte à choux) on the stovetop and in a food processor. The dough is scooped onto a baking sheet and baked until puffed and golden. The cooled puffs are then split and filled with a light and airy homemade whipped cream that has been flavored with pumpkin puree and pumpkin pie spice.

Author: Evelyn
Prep Time: 35 minutes
Cook Time: 30 minutes
Total Time: 1 hour 50 minutes (includes cooling time)
Yield: 12-18 cream puffs
Category: Dessert
Method: Baking
Cuisine: French
Diet: Gluten Free

Ingredients

For the Gluten-free Flour Blend:
3 cups (435 grams) white rice flour
1 1/2 cups (187 grams) tapioca flour
3/4 cup (123 grams) potato starch
1 tablespoon (8 grams) xanthan gum
1 1/2 teaspoons (5 grams) salt
For the Puffs:
1 tablespoon granulated sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter
1/2 cup milk
1/2 cup water
1 cup homemade gluten-free flour blend
3 large eggs plus 1 large egg white, at room temperature
3/4 teaspoon baking powder
For the Filling:
2 cups heavy cream
1/2 cup confectioners’ sugar, plus more for dusting
2 teaspoons pure vanilla extract
1/2 teaspoon ground pumpkin spice
1/4 cup pumpkin puree

Instructions

Make the Gluten-Free Flour Blend: In a large bowl, whisk together the white rice flour, tapioca flour, potato starch, xanthan gum, and salt.
Make the Puffs: Preheat the oven to 400°F and line a baking sheet with parchment paper.
In a medium saucepan, melt the butter with the milk and 1/2 cup of water. Bring to a boil.
Reduce the heat to low and gradually whisk in 1 cup of the prepared gluten-free flour blend, the granulated sugar, cinnamon, and salt. Stir with a wooden spoon for about 3 minutes, until a ball of dough forms.
Transfer the dough to a food processor and pulse about 20 times to cool it down. With the motor running, stream in the eggs, egg white, and baking powder. Process until a smooth dough forms.
Using a 1 1/2-inch ice cream scoop, drop the dough onto the prepared baking sheet. Bake for about 25 minutes, until puffed and golden.
Using a sharp knife, cut a small slit in the side of each hot puff to allow steam to escape. Let them cool completely on a wire rack.
Make the Filling and Assemble: Using an electric mixer, beat the heavy cream until soft peaks start to form. Add the confectioners’ sugar, vanilla, and pumpkin spice and beat until soft peaks form. Gently fold in the pumpkin puree.
Cut the cooled puffs in half. Place a mound of the whipped pumpkin cream on each puff bottom and then set the tops in place.
Dust with additional confectioners’ sugar before serving.

Notes

Special Equipment: The recipe suggests using parchment paper and a 1 1/2-inch ice cream scoop.
This recipe is entirely gluten-free, starting with a homemade multi-flour blend for the choux pastry.
Cutting a slit in the side of the puffs immediately after they come out of the oven is a crucial step to release steam and prevent them from becoming soggy as they cool.
The puffs must be cooled completely before they are filled with the whipped pumpkin cream.

Find it online: https://cookupjoy.com/cherry-almond-pie/