Crust
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Step 1
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Finely crush the gluten-free graham crackers in a food processor or place them in a ziplock bag and roll with a rolling pin. |
Step 2
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Stir graham cracker crumbs, brown sugar, cinnamon and salt together in a large bowl. Add melted butter and stir with a fork. Mix well. |
Step 3
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Press mixture into the bottom and up the sides of a 9-inch pie plate. Press hard to compact. You can use a glass to press the bottom but use your fingers to press the sides. |
Step 4
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To make a no-bake pie: Chill pie crust for at least one hour before filling. Cover if chilling longer. |
Step 5
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To make a baked graham crust: Preheat oven to 325 degrees F. Bake for 10 minutes, or until it just starts to brown. Cool completely before filling. I used a baked crust for my pie. |
Filling
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Step 6
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While preparing the pudding and pie filling, add a couple of drops of red food dye, the 1/2 teaspoon rum flavoring and a bit of the fruit to the pudding. Mix and cover warm pudding with plastic wrap. Allow to cool to room temperature. |
Step 7
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Once cool, pour pudding into prepared crust. Refrigerate until you are ready to serve. |
Step 8
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Just before serving, top the pie with the remainder of the cherries. Makes 1 9-inch pie, about 8 servings. |