½ cup Florida Crystals Natural Cane Sugar
3 tbsp Ener-G Sweet Rice Flour
2 cans (15 ounces each) Oregon Pitted Bing Cherries, drained
1 cup Tofutti Better Than Sour Cream
1 large Greenwalt Farms egg, beaten
1 El Peto 9" Unbaked GF Pie Shell
½ cup Ancient Harvest quinoa flakes
1/3 cup Bob's Red Mill sorghum flour
1/3 cup Wholesome Sweeteners Organic Light Brown Sugar
¼ tsp Simply Organic Cinnamon
¼ cup melted Organic Valley Salted Butter
½ cup chopped Terra Farms Organic Pecans
In a large bowl combine the sugar, egg, sweet rice flour, cherries and sour cream substitute; stir well. Spoon mixture into unbaked pie crust.
Bake at 400° for 20 minutes. Meanwhile prepare topping. Stir together all topping ingredients until mixture resembles coarse crumbs. Remove pie from oven and sprinkle topping over filling. Cover edges of crust to prevent over browning. Continue to bake at 400° for an additional 20 minutes or until topping is very lightly browned. Cool on a wire rack for 1 hour before serving. Store leftovers in the refrigerator.
Yield: 8 servings