Spiced Bourbon Cherry Pie {gluten-free}

⁄4 cup plus 2 tablespoons (90 ml) ice water

⁄4 cup plus 2 tablespoons (90 ml) well-shaken buttermilk

⁄4 cup (110 g) sweet white rice flour

⁄2 cup (55 g) GF oat flour

⁄4 cup plus 2 tablespoons (50 g) millet flour

⁄4 cup plus 2 tablespoons (45 g) cornstarch

tapioca flour

finely ground white chia seed

⁄2 tablespoons (20 g) organic granulated cane sugar

⁄4 teaspoon fine sea salt

cold, unsalted butter, sliced 1⁄4" (6 mm) thick

pitted sweet cherries (fresh or frozen and not defrosted; about 2 ½ pounds [1,120 g])

⁄4 cup (150 g) organic granulated cane sugar

⁄4 cup (30 g) cornstarch

ground cinnamon

ground cayenne

⁄8 tsp fine sea salt

bourbon whiskey (GF such as Queen Jennie if highly sensitive, or GF brandy)

milk or cream

smoked sugar or coarse sugar (demerara or turbinado)

vanilla ice cream, for serving