Whoo hoo! This is my favorite time of year, between all of the summer parties and the Fourth of July, everyone seems to be in great spirits. I am in-between a weekend getting back from a blogging conference and the Forth of July weekend, so there's a lot of excitement getting thrown around in these parts y'all. Part of that excitement is getting ready for the Fourth. What all-american things will I make for food? Which fireworks do I pick up? Do I have enough red, white, and blue to splatter around the house?
Well, at least in the food department, what's more all-american than a sweet cherry pie? And the topper?.... it's got stars and stripes! What? Girl's on her A-game y'all. This particular pie recipe also includes another all-american pastime, moonshine. The splash of moonshine (and lemon) helps to add a bit of crispness to the already sweet cherries.
The first time I made this recipe, I couldn't believe at how easy it was and how few ingredients were really in it. I also had no clue that the filling would be so great without gelatin in it and only ½ cup sugar. I always assumed that the pies that taste the best (ahem...Grandma's pie) were loaded with cups of sugar and unflavored gelatin packets. Nope, not here, not now!
Of course I made this Uncle Sam-approved (I am just assuming he would approve) betty with gluten-free ingredients.
Taking the pits out of the cherries took the longest, about 15 minutes. I did this step the day before I baked my pie. You can use packaged cherries in a pinch, but lets be real y'all, there's nothin' like a fresh cherry pie.
I coated the stars and stripes in a little bit of milk and then a sprinkling of sugar to add a little bit of sweet crunch on top.
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*I really like this
***Do not let your GF crust over cook, as it will likely crumble apart. Yuck!
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