Gluten-Free Cherry Pie
This gluten-free cherry pie is the perfect summer dessert. The cherry filling is sweet and tart and the crust is buttery and flaky. The cherry pie filling is thick, meaning you get a perfect slice of cherry pie with each cut. Easy to make and even better when topped with whipped cream or vanilla ice cream, it’s a classic treat that everyone will love!
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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
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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
Calories: 408kcal | Carbohydrates: 70g | Protein: 5g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 206mg | Potassium: 369mg | Fiber: 4g | Sugar: 37g | Vitamin A: 91IU | Vitamin C: 11mg | Calcium: 29mg | Iron: 2mg
