Picture this: a warm, golden-brown pie crust that crumbles ever so delicately at the touch of a fork, revealing a luscious, crimson sea of cherries within. The sweet aroma of ripe cherries and buttery pastry fills the air, inviting you to indulge in a slice of heaven. Today, I’m thrilled to share with you my perfected recipe for Gluten-Free Cherry Pie. It’s not just a pie; it’s a symphony of flavors and textures that will have your taste buds dancing with joy.

As a food enthusiast and a chef who’s passionate about creating healthy yet indulgent recipes, I’ve embarked on a quest to perfect this gluten-free cherry pie. Why? Because everyone deserves a taste of pie, regardless of dietary restrictions. Whether you’re gluten-intolerant or simply seeking a delicious dessert, this recipe will not disappoint. Join me on this culinary journey as we transform a handful of simple ingredients into a mouthwatering masterpiece that will become a cherished favorite in your kitchen

Gluten Free Shepherds Pie

Recipe Ingredients:

For the Gluten-Free Pie Crust:

2 ½ cups gluten-free all-purpose flour blend
1 teaspoon xanthan gum (if not included in the flour blend)
1 teaspoon salt
1 tablespoon granulated sugar
1 cup (2 sticks) cold unsalted butter, cubed
1 large egg, beaten
4-6 tablespoons ice water

For the Cherry Filling:

4 cups fresh or frozen cherries, pitted
1 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon almond extract
1 tablespoon lemon juice
Pinch of salt

For Assembly and Topping:

1 tablespoon unsalted butter, cut into small pieces (for dotting)
1-2 tablespoons milk or cream (for brushing)
1 tablespoon coarse sugar (for sprinkling)

Gluten Free Whoopie Pies

Ingredient Notes:

In crafting the perfect gluten-free pie crust, the key lies in selecting the right flour blend. Opt for a quality gluten-free all-purpose flour blend that includes a balance of different flours and starches. This ensures a pie crust that’s not only gluten-free but also tender and flaky, resembling its traditional counterpart.

When choosing cherries for the filling, fresh or frozen both work wonderfully. However, if cherries are not in season, frozen cherries can be a lifesaver. Just make sure they’re unsweetened and thawed before using. The addition of almond extract imparts a delightful essence to the filling, enhancing the natural flavor of the cherries.

For a hint of sweetness and a slight golden hue, a touch of granulated sugar in the pie crust does wonders. It’s the subtle details like this that elevate the taste and appearance of the final product.

Lastly, brushing the pie with milk or cream before baking adds a beautiful golden finish. A sprinkle of coarse sugar on top not only contributes a delightful crunch but also adds a touch of sweetness that will have you savoring every bite.

Gluten Free Pies

How to Make This Recipe:

Preparing the Gluten-Free Pie Crust:

Combine Dry Ingredients:
In a large mixing bowl, whisk together the gluten-free all-purpose flour, xanthan gum (if needed), salt, and granulated sugar until well combined.
Incorporate Butter:
Add the cold, cubed unsalted butter to the flour mixture. Using a pastry cutter or your fingers, quickly cut the butter into the flour until the mixture resembles coarse crumbs.
Add Wet Ingredients:
Pour in the beaten egg and 4 tablespoons of ice water. Gently mix until the dough comes together. If needed, add more ice water, one tablespoon at a time, until the dough holds its shape.
Form the Dough:
Gather the dough into a ball, flatten it into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour or until firm.

Preparing the Cherry Filling:

Preheat the Oven:
Preheat your oven to 375°F (190°C).
Prepare Cherries:
If using fresh cherries, pit them. If using frozen cherries, ensure they’re thawed and patted dry. In a large bowl, combine the cherries, granulated sugar, cornstarch, almond extract, lemon juice, and a pinch of salt. Mix well to coat the cherries evenly.

Assembling and Baking the Pie:

Roll Out the Dough:
On a lightly floured surface, roll out the chilled dough into a circle about 12 inches in diameter.
Place the Dough in the Pie Dish:
Gently transfer the rolled dough to a 9-inch pie dish, ensuring it covers the bottom and sides.
Fill the Pie:
Pour the prepared cherry filling into the pie crust, spreading it out evenly.
Dot with Butter:
Dot the cherry filling with small pieces of unsalted butter.
Top with Second Crust:
Roll out another portion of dough and carefully place it over the filling. Trim any excess and crimp the edges to seal.
Brush and Sprinkle:
Brush the top crust with milk or cream and sprinkle with coarse sugar for a lovely finish.
Make Vents:
Cut a few slits or designs in the top crust to allow steam to escape during baking.
Bake:
Place the pie on a baking sheet (to catch any drips) and bake in the preheated oven for 45-50 minutes or until the crust is golden brown and the filling is bubbling.
Cool and Serve:
Allow the pie to cool on a wire rack before slicing and serving. Enjoy warm or at room temperature, perhaps with a scoop of vanilla ice cream!

Gluten Free Blueberry Pie

Storage and Freezing Instructions:

Storage:

Once your gluten-free cherry pie has cooled completely, store any leftovers in an airtight container at room temperature for up to 2-3 days. For longer shelf life, refrigerate the pie for up to 4-5 days. It’s important to note that the crust may lose some of its crispness over time, but the flavors will remain delicious.

Freezing:

To freeze the pie for later enjoyment, follow these steps:

Cooling:
Allow the baked pie to cool completely at room temperature.
Wrapping:
Wrap the entire pie or individual slices tightly with plastic wrap, ensuring no air is trapped.
Aluminum Foil:
Place the wrapped pie or slices in aluminum foil for an extra layer of protection.
Freezing:
Place the wrapped pie or slices in the freezer. The pie can be frozen for up to 1-2 months.
Thawing:
When you’re ready to enjoy, thaw the pie in the refrigerator overnight. Reheat in a preheated oven at 350°F (175°C) for about 20-25 minutes or until heated through.

Tips to Make This Recipe:

Dos:

Chill Ingredients: Ensure the butter and egg are cold; this helps in achieving a flakier pie crust.
Handle Dough Gently: Overworking the dough can result in a tough crust, so handle it gently and avoid excessive kneading.
Thicken the Filling: Cornstarch is crucial to ensure the filling sets properly and doesn’t turn the pie soggy.

Don’ts:

Avoid Warm Ingredients: Warm butter or a warm kitchen can adversely affect the pie crust, making it difficult to handle and resulting in a less flaky crust.
Don’t Overfill the Pie: Avoid overfilling the pie with the cherry filling, as it can cause the pie to collapse or overflow during baking.
Don’t Skip Chilling Time: Chilling the dough allows the fats to solidify again, ensuring a tender and flaky crust.

Additional Tips:

Consistent Oven Temperature: Maintain a consistent oven temperature throughout the baking process to ensure even baking of the pie.
Fresh vs. Frozen Cherries: If using frozen cherries, make sure they’re thawed and excess moisture is removed to prevent a soggy crust.
Ventilation is Key: Properly vent the pie to let steam escape during baking and prevent a soggy crust.

Frequently Asked Questions:

Q: Can I use a different type of flour for the gluten-free pie crust?
A: Yes, you can experiment with different gluten-free flour blends, but ensure they are suitable for baking and provide a good texture for the crust.
Q: How can I make the pie filling less sweet?
A: Simply reduce the amount of granulated sugar in the filling to suit your taste preferences without compromising the pie’s texture or consistency.
Q: Can I use canned cherries for the filling?
A: While fresh or frozen cherries are recommended for the best flavor and texture, you can use canned cherries. Just make sure to drain them well before using.
Q: Is there a vegan alternative for the butter in the pie crust?
A: Yes, you can substitute cold, solid coconut oil or a vegan butter substitute in a 1:1 ratio for a vegan-friendly pie crust.
Q: Can I make the pie in advance and bake it later?
A: Yes, you can assemble the pie and refrigerate it, then bake when ready. Just be sure to adjust the baking time accordingly, adding a few extra minutes.
Q: Can I reheat the pie after refrigerating?
A: Absolutely! Reheat individual slices in the oven at 350°F (175°C) for about 10-15 minutes to restore its warm, delicious taste and texture.

Gluten Free Cherry Pie

Recipe by Arthur Wilson

Servings

servings

Prep time

minutes

Cooking time