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Gluten-Free Cherry Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 7 reviews
  • Author: Lina
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 20 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 9 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Description

This Gluten Free Cherry Pie is a delicious twist on a classic dessert, featuring a flaky gluten-free pie crust filled with a luscious cherry mixture. The pie filling is simmered gently to release natural juices and thickened with cornstarch, then flavored with vanilla and a hint of almond extract for an irresistible aroma and taste. Perfect for those with gluten sensitivities or anyone craving a fresh, fruit-packed pie.

Ingredients

Pie Crust

  • 1 batch gluten free pie crust

Cherry Filling

  • 5 cups pitted and halved fresh cherries (about 2 pounds)
  • 1/3 cup white sugar
  • 1/3 cup light brown sugar
  • 1 tablespoon lemon juice
  • 5 tablespoons cornstarch
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract (optional but recommended)
  • 1/4 teaspoon salt
  • 1 tablespoon butter

Toppings

  • 1 egg (for egg wash)
  • 2 tablespoons sanding sugar (for sprinkling on top)

Instructions

  1. Prep Pie Crust: Roll out the gluten free pie crust and place the bottom layer into a 9-inch pie dish. Set it aside while preparing the filling.
  2. Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to ensure it reaches the correct baking temperature by the time the pie is assembled.
  3. Combine Filling Ingredients: In a saucepan, add the halved and pitted cherries, white sugar, light brown sugar, and lemon juice.
  4. Simmer Cherries: Heat the cherry mixture over medium heat for about 3-4 minutes, allowing some cherry juices to release. Avoid cooking longer than 5 minutes to preserve the cherries’ shape.
  5. Remove Cherries: Using a slotted spoon, transfer the cherries into a separate bowl, leaving the liquid and syrup behind in the saucepan.
  6. Thicken Sauce: Whisk the cornstarch into the remaining cherry liquid until the mixture thickens. Then stir in the vanilla extract, almond extract, salt, and butter until fully incorporated.
  7. Combine Sauce and Cherries: Pour the thickened sauce over the cherries in the bowl and gently toss to coat all the cherries evenly with the mixture.
  8. Assemble Pie: Pour the cherry filling into the pie crust-lined dish, spreading it evenly.
  9. Add Top Crust and Egg Wash: Roll out the second half of your gluten free pie crust and place it over the filling. Seal the edges, then brush the top crust with beaten egg to help it brown nicely during baking. Sprinkle sanding sugar evenly on top for a sparkling finish.
  10. Bake the Pie: Bake the pie in the preheated oven at 400 degrees Fahrenheit for about 20 minutes, then reduce the temperature to 350 degrees Fahrenheit and continue baking for an additional 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
  11. Cool and Serve: Allow the pie to cool completely before slicing to let the filling set properly. This will enhance the flavor and make for cleaner slices.

Notes

  • For best results, use fresh, ripe cherries to maximize flavor and natural sweetness.
  • If fresh cherries are unavailable, frozen cherries (thawed and drained) can be used but may increase the liquid content; adjust cornstarch accordingly.
  • The almond extract is optional but adds a lovely complementary flavor to the cherry filling.
  • Use a sharp knife or pie cutter to make clean slices once cooled.
  • Store any leftovers in the refrigerator covered tightly and consume within 3 days.
  • This pie freezes well: wrap tightly in plastic wrap and foil, then thaw in the refrigerator before serving.

Find it online: https://cookedbylina.com/gluten-free-cherry-pie-recipe/