Again, I apologize that this is not a strictly GAPS recipe. Adjust as necessary.
7 c. sour pitted cherries
5 T. gluten free flour
1/2 c. sugar or honey
2 T. lemon juice
1/2 c. water
1/4 t. almond extract
1-double crust gluten free pie pastry
Combine cherries, flour, sweetener, lemon juice and water in a medium saucepan over medium heat. Bring gently to a boil, stirring constantly, lower heat and boil five minutes. Remove from heat, stir in almond extract, and allow to cool to room temperature.
Preheat oven to 375 degrees F. Roll out the pastry and line a 9-inch pie plate. Pour the cooled cherry mixture into the pan. Top with second crust, crimping edges and making a few slits for steam to escape. Place pie on a baking tray to catch drips and bake for 30 minutes or until golden brown.
