Learn how to make a wonderfully tart, gluten-free cherry pie that will be a fan favorite for a summer dessert.
As soon as cherry season comes around, they become a staple in our household. They’re tart, juicy, and refreshing on any summer day. And what better way to enjoy cherries than in the classic cherry pie? The tender flaky crust with a sweet and sour filling topped off with rich ice cream will surely be a crowd-pleaser for any occasion.
Tips on pitting cherries
Pitting cherries for your pie can be an extremely tedious task. I highly recommend getting a cherry pitter online or at your local grocery store. They can be a little messy but they’re a lot easier to use than cutting out the pits yourself.
Picking your cherries for the perfect pie filling
We prefer our cherry pie to be on the sour side, so we always go for dark, sour cherries. If you prefer your cherry pie to be sweeter, you can either use sweet cherries or add more sugar to the filling.
How to Make an Easy Gluten-Free Cherry Pie Recipe
Making the Cherry Filling
- Add the washed and pitted cherries, lemon juice, cinnamon, and sugar to a pot and bring to a boil on medium heat.
- Once the mixture is boiling, set the stove to low and simmer for 10 minutes or until the mixture becomes syrupy.
- Whisk together the cornstarch, almond extract, vanilla extract, and cold water in a separate bowl.
- Then, add the cornstarch mixture to the cherry mixture and stir until it thickens. This should only take a couple of minutes.
- Transfer the thickened mixture to a heat safe container and cool it until it’s safe to transfer to the fridge.
- Let cool in the fridge for at least two hours.
Putting the Pie Together
For this part, you will need to have an unbaked pie crust ready. Here’s a link to the recipe we use to make our gluten-free pie crust. You can also use your own pie crust.
- Once the cherry filling has cooled, preheat the oven to 350℉.
- While the oven is preheating, spread the cherry filling evenly over the top of your unbaked pie crust.
- Add your weave or decorative pie crust top if desired.
- Cover the pie in aluminum foil and place in the oven. This prevents you from needing to add an egg wash to the top of your pie.
- Put your pie on top of a baking sheet and bake at 350℉ for 25 minutes with the aluminum foil on.
- After the first bake, remove the aluminum foil and bake for another 25 minutes or until the crust becomes golden and flakey.
- After the crust has become golden and flakey, remove the pie from the oven.
- Let cool completely before cutting into the pie. Top with your favorite kind of ice cream or try out our kefir ice cream for an extra sour boost!
Gluten-Free Cherry Pie
Learn how to make a perfectly tart, gluten-free cherry pie that will be a fan favorite for any occasion.
Ingredients
- 4 cups pitted cherries
- 3 Tbsp lemon juice
- ¼ cup sugar
- 1 Tbsp honey
- ¼ cup cornstarch
- ½ tsp vanilla extract
- 40 mL cold water
- A dash of cinnamon
- ⅛ tsp almond extract
- 2 Gluten-free pie crusts (one for the base of the pie, one for the weave)
Instructions
Making the Cherry Filling
- Add the washed and pitted cherries, lemon juice, cinnamon, and sugar to a pot and bring to a boil on medium heat.
- Once the mixture is boiling, set the stove to low and simmer for 10 minutes or until the mixture becomes syrupy.
- Whisk together the cornstarch, almond extract, vanilla extract, and cold water in a separate bowl.
- Then, add the cornstarch mixture to the cherry mixture and stir until it thickens. This should only take a couple of minutes.
- Transfer the thickened mixture to a heat safe container and cool it until it's safe to transfer to the fridge.
- Let cool in the fridge for at least two hours.
Putting the Pie Together
For this part, you will need to have an unbaked pie crust ready. Here's a link to the recipe we use to make our gluten-free pie crust.
- Once the cherry filling has cooled, preheat the oven to 350℉.
- While the oven is preheating, spread the cherry filling evenly over the top of your unbaked pie crust.
- Add your weave or decorative pie crust top if desired.
- Cover the pie in aluminum foil and place in the oven.
- Put your pie on top of a baking sheet and bake at 350℉ for 25 minutes with the aluminum foil on.
- After the first bake, remove the aluminum foil and bake for another 25 minutes or until the crust becomes golden and crispy.
- After the crust has become golden and flakey, remove the pie from the oven.
- Let cool completely before cutting into the pie.
Notes
Some pies, and especially fruit pies, can become soggy during baking. The best way we've found to prevent this is by making sure you put your pie on a baking sheet when baking. This spreads the heat more evenly throughout the crust
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