From the side.
First thing I changed, was I used Arrowhead Mills Gluten Free All Purpose Baking Mix to see if a different gluten free flour would make any effect. The other change was to use up the crust and the filling as things “looked” correct.
From the side, I put in just enough to fill about 1/3rd of the pan, which was only about 1/4 before it was baked.
I pitted and chopped up a bunch of cherries.
I put a layer of cherries over the crust, this deviates from the recipe, but I didn't want to use all of the filling mix, because only wanted enough to make it work.
I poured just enough of the filling to come to the height of the cherry layer.
I crumbled some of the crust, like she says to do, over the top, but I didn't use much more than a handful.
All done, it is a little dark . . . completely my fault, I got knitting and forgot about it a bit and it cooked about 15 minutes too long.
Except for being a smidge burnt on the bottom it turned out wonderfully! I will definitely make this again, using my approach to her recipe. Also, as much as I love King Arthur Flour, the Arrowhead Mills did not have the grainy texture.
A lovely slice.