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Gluten-Free Cherry Pie Recipe

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4.2 from 80 reviews

This Gluten Free Cherry Pie features a flaky gluten free crust filled with fresh, juicy cherries sweetened and thickened to perfection. The pie boasts a fragrant aroma with hints of vanilla and almond extracts, wrapped in a beautiful lattice or full crust topping. Baked to golden perfection, it offers a delightful dessert that’s perfect for anyone avoiding gluten but still craving classic cherry pie goodness.

  • Total Time: 1 hour 5 minutes plus 2-3 hours cooling
  • Yield: 9 servings

Ingredients

Pie Crust

  • 1 batch gluten free pie crust

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

Topping

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

Instructions

  1. Prep Pie Crust: Roll out and prepare the gluten free pie crust. Place the bottom crust layer into a 9-inch pie dish and set aside.
  2. Preheat Oven: Preheat the oven to 400 degrees Fahrenheit to ensure it’s hot enough for the initial baking phase.
  3. Combine Cherry Filling: In a saucepan, combine the pitted and halved cherries, white sugar, brown sugar, and lemon juice.
  4. Simmer the Filling: Heat the mixture over medium heat for 3 to 4 minutes until the cherries release some of their juices. Be careful not to cook more than 5 minutes to keep the cherries intact.
  5. Separate Cherries and Sauce: Using a slotted spoon, transfer the cherries to a bowl, leaving the cooking liquid (sauce) behind in the saucepan.
  6. Thicken the Sauce: Whisk cornstarch into the remaining sauce in the pan until it thickens, then stir in vanilla extract, almond extract, salt, and butter until combined and smooth.
  7. Combine Filling Components: Pour the thickened sauce over the cherries in the bowl and toss gently to coat all the fruit evenly.
  8. Assemble Pie: Pour the cherry filling into the prepared pie crust in the pie dish. Add the top crust or create a lattice top by cutting strips about 1 inch wide and weaving them over and under one another carefully.
  9. Apply Egg Wash and Sugar: Beat the egg lightly and brush it over the crust to give a glossy finish. Sprinkle sanding sugar over the top for added sparkle and sweetness.
  10. Bake the Pie: Place the pie on a large baking sheet to catch drips. Bake at 400°F for 20 minutes, then reduce heat to 350°F and continue baking for another 35 to 40 minutes until the crust is golden and the filling is bubbly. Tent with foil if the crust browns too quickly.
  11. Cool Before Serving: Allow the pie to cool for 2 to 3 hours so the filling sets properly. Serve with vanilla ice cream if desired and enjoy!

Notes

  • Use fresh cherries for the best flavor and texture; frozen cherries tend to be too watery.
  • The almond extract is optional but adds a nice depth of flavor complementary to cherries.
  • Letting the pie cool thoroughly is crucial for a stable filling that isn’t runny.
  • If you want a crispier bottom crust, consider baking the bottom crust for 8-10 minutes alone before adding the filling.
  • Gluten free pie crusts can be delicate; handle gently during rolling and assembling.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

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