Be sure to freeze your butter and shortening in advance!

In a large bowl, whisk together the gluten-free flour, sugar and salt.

In a small measuring cup, add the egg and vinegar. Whisk until completely smooth, then add cold water until the mixture measures ½ cup and whisk to fully combine. Refrigerate the egg-vinegar mixture until ready to use.

Using the large holes of a box grater, grate the butter. Add the grated butter to the dry ingredients and toss to coat.

Using the large holes of a box grater, grate the shortening. Add the grated shortening to the dry ingredients and toss to coat.

Drizzle 1 tablespoon of the egg-vinegar mixture over the flour and butter mixture. Using a rubber spatula, gently stir and toss to distribute the moisture evenly. Continue adding the egg-vinegar mixture, 1 tablespoon at a time, stirring after each addition, until the dough begins to come together in large clumps. Repeat until you’ve added about 10 tablespoons.

Transfer the dough to a bowl and use your hands to knead it together. You may need to gather and firmly press it a few times until it comes together. If the dough feels too dry, add another tablespoon of the egg-vinegar mixture—but don’t be tempted to add too much liquid! The dough should be moist enough to hold together when pressed, but not sticky.

Turn out the dough onto a lightly floured surface. Gather it together with your hands, pressing any loose bits into the dough to form a cohesive ball.

Gently divide the dough in half and shape each half into a disc about 1 inch thick. Wrap both discs tightly in plastic wrap and refrigerate for 1 hour or up to 2 days.

In a heavy-bottomed saucepan or Dutch oven, combine pitted sweet, dark cherries (some halved and some quartered), lemon juice, granulated sugar, kosher salt, cornstarch, and water.

Set the pan over medium heat. Stir frequently as the mixture begins to warm and the cherries start to release their juices. Once it reaches a bubble, reduce the heat to medium-low and simmer for about 10 minutes, stirring often, until the filling thickens and becomes glossy.

Remove the pan from the heat and stir in almond extract. Let the filling cool to room temperature before using it in your pie.

If the dough has been in the refrigerator longer than 1 hour, let one disc sit at room temperature for 15 minutes before rolling.

Place the dough on a lightly floured pastry mat or a silicone baking mat. Roll one disc of dough into a circle 12 inches in diameter. You may need to press it together if it starts to split or break on the edges. This is normal; gluten-free pie crust requires a bit of patience to roll out.

After rolling, use the pastry mat to flip the dough onto a 9-inch pie plate. Gently ease the dough into the pan. Trim any excess edges with scissors.

Add the cooled cherry filling to the prepared bottom crust and spread it evenly.

Roll out the second disc of dough into a 12-inch circle. Use a knife or pastry wheel to cut it into strips about ½ to ¾ inch wide. Arrange the strips over the filling in a lattice pattern, gently pressing the edges to seal. Trim any excess and shape the edges as desired.

Lightly brush the top crust with milk or an egg wash, if desired, for a golden finish.

Place the pie in the freezer for 15 minutes or up to 1 hour until chilled and firm.

Place a pizza steel in the oven. (A pizza steel helps to ensure a crispy bottom crust.) Preheat the oven to 400°F.

In a small bowl, whisk together the egg, water and salt for the egg wash.

Remove the pie from the freezer. Using a pastry brush, lightly brush the edges of the galette with egg wash. Sprinkle with sanding sugar, if desired.

Place the assembled pie directly on the hot pizza steel and bake at 400°F for 20 minutes. Without opening the oven, reduce the temperature to 375°F and continue baking for another 30 to 40 minutes, until the crust is golden and the filling is bubbling.

Remove from the oven and cool completely before slicing to allow the filling to set, about 4-6 hours.