Prepare the gluten-free pie crust dough as directed. Form half of the dough into a 9-inch pie crust as directed, and chill until needed, at least 30 minutes and up to 2 days if covered.
On a surface dusted lightly with oat flour, roll the remaining pie dough to a 12-inch round, it will be about 1⁄4-inch thick or a little thicker. Use a cookie cutter, biscuit cutter, or small glass to cut out shapes measuring about 2-inches in diameter.
Place the dough shapes on a small baking sheet lined with parchment paper and chill until firm, 20 minutes and up to 2 days if covered. Optionally, press the dough scraps together, wrap and chill until firm, and repeat the rolling/cutting process once more. You may not need all the cut-outs, and extras can be baked alongside the pie for a snack.
Make the pie
Position a rack in the lower third of the oven, top with a baking stone if you’ve got one and preheat to 425ºF (220ºC). Line a rimmed baking sheet with parchment paper for easy cleanup.
To make the filling, in a large bowl, whisk together the sugar, cornstarch, cinnamon, and salt to combine. Add the cherries and bourbon, tossing to combine, and let sit 10-20 minutes to draw out the juices a bit.
Spoon the fruit and juices into the chilled crust, smoothing it flat. Place the chilled dough shapes over the top of the fruit, overlapping them slightly and leaving lots of windows for steam to escape. Brush the rounds with the cream or milk and sprinkle with the coarse sugar.
Place the pie on the lined baking sheet and slide into the oven on the baking stone. Bake at 425ºF (220ºC) for 15 minutes, then decrease the oven temperature to 375ºF (190ºC) and continue baking until the crust is golden and the fruit is bubbling thickly, 35–50 more minutes. (Err on the side of overbaking lest you wind up with soupy filling that doesn't set.)
Let the pie cool completely to set the fruit, at least 2 hours, then cut into wedges and serve at room temperature with ice cream. The pie is best shortly after baking and will keep at room temperature for up to 1 day, or refrigerated for up to 3 days.
*In place of the sugar, sub by weight coconut sugar or maple sugar*In place of cornstarch, sub by weight tapioca or arrowroot flour (you may need to use 1-2 tablespoons more to set the pie)
This pie is adapted from my cookbook Alternative Baker and it boasts a crust made with whole grains and no gums. That said, feel free to swap in your favorite pie crust if you prefer; you’ll need enough for 1 ½ single crust 9-inch pies. See step-by-step photos of how to make this gluten-free pie crust here.
In these photos, I used a mix of fresh and frozen cherries which works well; the frozen cherries break down into more of a chunky jam, while the fresh ones hold their shape. Feel free to use all fresh or all frozen cherries, or a combination.
The pie dough can be made up to several days in advance, and I recommend making it at least one day ahead to ease prep on the day of baking, and to allow the dough to absorb moisture which results in a nicer texture once baked.
Be sure to source a certified gluten-free whiskey or other spirit if you or your guests are sensitive to potential trace amounts of gluten lurking therein. You can also use brandy or spiced rum. If you prefer to leave off the alcohol altogether, replace the whiskey with 1 tablespoon lemon juice.
Nutritional values are based on one of eight servings.