You don't want to let cherry season pass you by without enjoying a slice of this gluten free cherry pie. This delicious dessert is made with fresh, sweet cherries and a amazingly flaky crust. It's perfectly sweetened and ready for a scoop of vanilla ice cream or a dollop of whipped cream.
If you always buy too many fresh cherries, like I do, then you should also give my gluten free cherry cobbler or this easy cherry almond cake a try!
Ingredient Notes
This simple recipe uses just a few common ingredients that can be found in any grocery store. It is both gluten free and dairy free as written.
- Double Gluten Free Pie Crust - You can use your favorite recipe, but I highly recommend my gluten-free pie crust recipe. It is super flaky and it gets so many compliments even from gluten eaters. If you don't want to attempt making your own pie dough, there are a few options for gluten-free crusts available in stores.
- Fresh Cherries - I hardly ever see tart cherries (also called sour cherries or pie cherries) for sale where I live, so I've made this pie with dark sweet cherries. If you prefer a tart cherry pie, you will want to add a bit more sugar to your pie filling to compensate for the difference in sweetness. See the note below.
See recipe card for full ingredient list and quantities.
Substitutions & Variations
- Not Dairy Free - use unsalted butter in place of the vegan butter.
- Not Gluten Free - Use regular pie dough in place of the gluten free pie dough.
- Use Frozen Cherries - If you want to make this off season, frozen cherries will work. Make sure to thaw the cherries before baking. You will also need to increase the cornstarch to ⅓ cup.
- Use Tart Cherries - To prepare with fresh tart cherries (sometimes called pie cherries): omit the lemon juice and increase the sugar to ¾ cup.
- Replace the Lattice Top - If you don't want to make a woven lattice crust, you can cut out shapes with a cookie cutter, use a solid top with vent holes, or use my oatmeal crumb topping.
How to Make a Gluten-Free Cherry Pie
If you're making pie dough from scratch, you will want to prepare it several hours (or a up to a couple of days) in advance.
Making cherry pie filling from scratch is as easy as using canned pie filling and it tastes much better!
- STEP 1: Roll out one sheet of pie dough and line the bottom of a 9-inch pie plate.
- STEP 2: Combine the cherries, sugar, lemon juice, vanilla extract, almond extract, and cornstarch in a large bowl. Stir together to coat the cherries.
- STEP 3: Transfer all of the cherry pie filling to the pie shell. Dot the top with small pieces of butter.
- STEP 4: Roll out the second sheet of pie dough and decorate the top as you like. Seal the edge of the pie crust. Brush the top with egg wash and sprinkle with turbinado sugar. Now you're ready to bake!
Expert Tips
- Place your pie plate on a baking sheet inside the oven to prevent oven messes.
- Bake your pie on the lowest oven rack to ensure the bottom crust is crispy.
- Regardless of crust color, you must back the pie until the cherry filling is very bubbly to ensure the inside sets up properly.
Storage
Leftover cherry pie can be stored at room temperature for up to 2 days. I love this pie keeper for storage! For longer storage, keep it in the refrigerator for 4-5 days.
This pie will also freeze well. Once it's completely cooled, wrap it in several layers of plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in a 350F oven covered in foil until the inside is warmed.
More gluten-free pies to try:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Gluten Free Cherry Pie
Ingredients
- 1 Double Gluten Free Pie Crust
- 2 pounds Fresh Cherries pits and stems removed
- ½ Cup Sugar
- 2 Tablespoons Lemon Juice
- 1 teaspoon Vanilla
- ¼ teaspoon Almond Extract
- ¼ Cup Cornstarch
- 1 Tablespoon Vegan Butter cut into small pieces
- 1 Egg wash 1 large egg + 1 tablespoon water + ⅛ teaspoon salt
- 1 Tablespoos Turbinado sugar optional
Instructions
- Preheat the oven to 400 °F (204 °C) degrees.
- Roll out one half of your pie dough and line the pie tin. Place the pie shell into the freezer.1 Double Gluten Free Pie Crust
- Combine the cherries, sugar, lemon juice, vanilla extract, almond extract, and cornstarch in a large bowl. Stir well.2 pounds Fresh Cherries, ½ Cup Sugar, 2 Tablespoons Lemon Juice, 1 teaspoon Vanilla, ¼ teaspoon Almond Extract, ¼ Cup Cornstarch
- Pour the cherry pie filling into your prepared pie shell. Dot the pie filling with the pieces of butter.1 Tablespoon Vegan Butter
- Roll out the second pie crust and place it on top of the pie. You can do a lattice top or a solid top, or even use my oatmeal crumble topping in place of a top crust. Trim and crimp the edges.1 Double Gluten Free Pie Crust
- Place the entire pie into the freezer for 15-20 minutes before baking.
- Immediately before baking, brush the top of the pie with egg wash and sprinkle with turbinado sugar.1 Egg wash, 1 Tablespoos Turbinado sugar
- Place the pie on a baking sheet and bake it on the lowest oven rack for 20 minutes, then reduce the temperature to 375F and bake for another 45 minutes until the top is golden and the filling is bubbling. If the crust begins to brown too quickly, loosely cover it with aluminum foil.
- Remove from the oven and cool at least 4 hours before serving.
Notes
- Not Dairy Free - use unsalted butter in place of the vegan butter.
- Use Frozen Cherries - If you want to make this off season, frozen cherries will work. Make sure to thaw the cherries before baking. You will also need to increase the cornstarch to ⅓ cup.
- Use Tart Cherries - To prepare with fresh tart cherries (sometimes called pie cherries): omit the lemon juice and increase the sugar to ¾ cup.
- Replace the Lattice Top - If you don't want to make a lattice pie crust, you can cut out shapes, use a solid top with vent holes, or use my oatmeal crumble pie topping.
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
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