Posted 4/16/2013 5:33:48 PM
We liked this a lot. We had 1/2 cup chopped nuts to the batter and sprinkle a few more on top before adding glaze.
This is how we make gluten-free pie filling:
• 1/2 cup sugar or Swerve (sugar substitute)
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 4 cups fresh tart cherries, pitted or use frozen cherries or use canned pineapple, use pineapple juice in place of water
• 1-1/2 cups water
• 2 tablespoons cider vinegar
In a large saucepan, combine the Swerve or sugar, cornstarch and salt. Add the cherries, water and vinegar. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Yield: 4 cups. This recipe makes enough for a 9-in. pie. To use in other dessert recipes, a 21-oz. can of commercial pie filling is equal to 2 cups.