Gluten Free Cherry Pie
This gluten free cherry pie is a classic recipe made with fresh, sweet cherries in a homemade gluten free pie crust. It's perfect for cherry season!
Servings: 8
Calories: 271 kcal
Ingredients
- 1 Double Gluten Free Pie Crust
- 2 pounds (908 g) Fresh Cherries pits and stems removed
- ½ Cup (100 g) Sugar
- 2 Tablespoons Lemon Juice
- 1 teaspoon Vanilla
- ¼ teaspoon Almond Extract
- ¼ Cup (32 g) Cornstarch
- 1 Tablespoon (14 g) 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 (908 g) Fresh Cherries, ½ Cup (100 g) Sugar, 2 Tablespoons Lemon Juice, 1 teaspoon Vanilla, ¼ teaspoon Almond Extract, ¼ Cup (32 g) Cornstarch
- Pour the cherry pie filling into your prepared pie shell. Dot the pie filling with the pieces of butter.1 Tablespoon (14 g) 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
STORAGE: Store at room temperature for up to 2 days or refrigerate for up to 4 days.
VARIATIONS:
- 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.