Gluten-Free Cherry Pie
There is nothing more quintessentially summer than a cherry pie. This gluten-free cherry pie recipe is sweet, yet a little tart from the fresh, juicy cherries and has a homemade gluten-free crust that is buttery and flaky. Whether it’s for a summer picnic or a special family gathering, this pie is always a crowd-pleaser and is surprisingly easy to make! Serve with a dollop of whipped cream or a scoop of vanilla ice cream and you’ll have the perfect summer treat.
You’ll love this recipe because:
Table of Contents
Ingredients
Ingredient Notes
- Gluten-Free Pie Crust – I absolutely recommend making my gluten-free pie crust for this recipe. It is so flaky, you won’t believe it’s gluten-free! If you prefer a store-bought option, you’ll want to find one that can be rolled out so that you can make the lattice topping. However, you can use a frozen pie crust that you just dump the cherry filling into and then use my gluten-free streusel topping instead if you prefer!
- Cherries – Fresh, ripe cherries are ideal for this recipe. Ensure they are pitted and halved for easier cooking. If fresh cherries are out of season, you can use frozen cherries, but be sure to thaw and drain them thoroughly before use.
- Cornstarch – Cornstarch is the thickening agent that helps achieve a syrupy consistency in the filling. Make sure to whisk it with water before adding it to the cherries to prevent clumping and to ensure it does it combines thoroughly with the cherry filling to do its job and thicken it up. Arrowroot powder can be used as a substitute if needed.
- Vanilla & Almond Extracts – Use pure vanilla extract for the best flavor. I love the addition of almond extract with my cherry pie. Cherry and almond are such a fantastic combination. Don’t use too much though! A little bit of almond extract goes a long way! You can also adjust the amount to taste or omit the almond extract if you prefer.
I’m normally opposed to kitchen gadgets that have only one purpose, but a cherry pitter is the exception (the cherry pitter I use can pit 6 cherries at a time!). If you don’t have a cherry pitter, you can use a straw or a chopstick to push the pits out, though it may take a bit more time.
Step-by-Step instructions
Making this gluten-free cherry pie is easier than it seems! Follow along with these step-by-step photos to see exactly how each part of the process comes together. From preparing the cherries to weaving the perfect lattice crust, these visuals will guide you through every stage to help you bake a delicious pie.
For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.
Recipe FAQs
If you don’t have a cherry pitter, you can use a sturdy straw or a chopstick to push the pits out of the cherries. It might take a bit more time, but it works well in a pinch.
If you’re not a fan of almond extract, you can leave it out or substitute it with an equal amount of vanilla extract.
No, a lattice crust is not required. You can cover the pie with a full top crust instead. Just be sure to cut a few slits in the top to allow steam to escape during baking. Alternatively, you could use a gluten-free streusel topping for a different texture and flavor.
The pie is done when the crust is golden brown and the filling is bubbling. If the edges of the crust start to brown too quickly, you can cover them with foil to prevent burning.
expert tips
Storage instructions
Storage
Store the cooled cherry pie at room temperature, covered with plastic wrap or foil, for up to 2 days. If you prefer, you can also refrigerate the pie for up to 5 days. Make sure it’s tightly covered to maintain freshness and prevent it from absorbing any odors from the fridge.
Freezer Option
To freeze the cherry pie, allow it to cool completely, then wrap it tightly in plastic wrap, followed by a layer of aluminum foil. The pie can be frozen for up to 3 months. When ready to serve, thaw the pie overnight in the refrigerator. You can also freeze individual pieces of pie for single serving portions later.
Reheating
I recommend reheating individual slices instead of the whole pie. Warming a whole pie requires the entire pie to heat through, which can take a while and may cause the crust to overcook. For individual slices, warm them in the microwave for 20-30 seconds or in a preheated oven at 350°F (175°C) for 5-10 minutes. If you do need to reheat the entire pie, cover it with foil and heat it in the oven at 350°F (175°C) for 15-20 minutes, or until warmed through.
Serving suggestions
Pie is always delicious when served by itself, but there are a few ways you can amp up the flavor while serving. Ice cream is a welcome addition to any slice of warm cherry pie. I recommend a classic vanilla ice cream. You could also try my homemade strawberry ice cream though. The combination of strawberry and cherry is so delicious in the summer! If you want something a bit simpler, a dollop of fresh whipped cream is so good on this pie!
More gluten-free pie recipes to try
Did you make this recipe?
I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.
Gluten-Free Cherry Pie
Ingredients
- 1 batch homemade Gluten-Free Pie Crust or store bought crust (my recipe makes two 9-inch crusts; one for the bottom and one for the top)
- 2 ½ pounds whole fresh cherries (about 5 cups (1300g) pitted and sliced in half)
- 3/4 cup granulated sugar (150g)
- 2 tablespoons lemon juice
- 1/4 cup cornstarch (32g)
- 1/2 cup water
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
Instructions
Prepare the Filling:
- Pit the cherries and slice them in half.
- In a medium saucepan over medium heat, combine half of the cherries with the granulated sugar and lemon juice. Stir to combine.
- In a small bowl, whisk together cornstarch and water until smooth.
- Add this slurry mixture to the saucepan and stir constantly as you bring it to a boil. Reduce the heat and cook for another 2-3 minutes until the cherry mixture is thickened.
- Remove from heat and stir in vanilla and almond extracts.
- Pour the cooked cherry mixture over the reserved cherries and let the filling cool completely.
Assemble the Pie:
- Preheat the oven to 425°F (220°C). Roll out one disk of chilled pie dough on a piece of parchment paper that has been dusted with gluten-free flour. You’ll want to roll it out to about 12-inches for a 9-inch pie plate.
- Once rolled out, place the pie plate upside down on the pie dough. Using the parchment paper, flip the pie plate over so that the pie dough lands in the pie plate. Remove the parchment paper.
- Use your hands to lift the pie dough so that it fits to the edge of the pie plate. Be sure not to stretch it, as it may break and crack. You’ll want to leave an overhang around the edges of the pie plate.
- Pour the cooled cherry filling into the crust.
- Roll out the second disk of dough into a large circle, about 12-inches in diameter. Cut it into 1-inch strips using a pizza cutter or a knife. Lay half of the strips horizontally over the pie. Fold back every other strip halfway and lay one strip perpendicular. Unfold the strips over the perpendicular strip and repeat with the remaining strips to create a lattice pattern.
- Trim the excess dough from the strips and press the edges together to seal. Roll the excess dough under itself to create a thick edge. Crimp the edges decoratively using your fingers or a fork.
- In a small bowl, beat the egg with the water to create the egg wash. Brush the egg wash over the lattice crust and the edges of the pie.
- Place the pie on a baking sheet to catch any drips. Bake at 425°F (220°C) for 15 minutes. Reduce the oven temperature to 375°F (190°C) and continue baking for 45 minutes to 1 hour, or until the crust is golden brown and the filling is bubbling. If the pie is browning too quickly, place aluminum foil over the top of the pie to protect the lattice topping and edges from burning.
- Remove the pie from the oven and let the pie cool on a wire rack for at least 2 hours before serving. Cooling completely allows the cherry filling to set and thicken, making slicing easier and ensuring that the filling doesn’t pour out of each slice of pie.
- Slice and serve!
Notes
- If you are on a gluten-free diet, be sure to double check all of your ingredients are gluten-free.
- I highly recommend making my gluten-free pie crust for this recipe, but you can also use a store-bought pie crust. Most store-bought gluten-free pie crusts are frozen and aren’t able to be rolled out for a top crust, so I recommend using my gluten-free streusel recipe to top the cherry filling instead.
- Allowing the pie to cool completely ensures that the filling sets properly and is easier to slice.
- Store any leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
Nutrition
I’m Megan
A gluten-free food blogger from Chicago and lover of all things food, showing you gluten-free can be easy and delicious, too. Let’s make gluten-free stress free together! Read more…
