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    You are here: Home / Recipes / Desserts / Gluten-Free Cherry Pie

    Gluten-Free Cherry Pie

    Last Update July 9, 2020 By chrystal 22 Comments

    This post may contain Amazon affiliate links. As an Amazon Associate I earn from qualifying purchases.
    Jump to Recipe
    Thanks for sharing!

    With a light flaky crust and tart cherry filling, this bright and flavorful gluten-free cherry pie will be a new favorite at your dinner table this holiday season. Or any time of the year, for that matter. This gluten-free cherry pie recipe is popular all year round.

    If you don't want to make a whole cherry pie you might want to check out my Gluten-Free Cherry Pie Dessert Shots. If you like cherry desserts you might also like my Gluten-Free Cherry Cobbler.

    If you're looking for a pie crust recipe check out my Gluten-Free Pie Crust recipe.

    Gluten-free Cherry Pie on a tin plate with scattered cherreis around it

    My gluten-free cherry pie recipe was shared in the 2017 holiday addition of Gluten Free & More Magazine.

    Gluten-Free Cherry Pie

    I have two favorite pies, the first is key lime pie. I love the sweet mixed with the tart, which is probably why you can guess my other favorite - gluten-free cherry pie.

    Having a gluten-free cherry pie in my house is dangerous. I will eat it until it's gone and I won't share a bite. You'll see my doing drive-by bites with a fork (you've done this, admit it!), eating it for breakfast, snack, lunch, and afternoon snack. You get the idea.

    You're going to appreciate how straight forward this gluten-free cherry pie recipe is. You can following the recipe as is, or use canned cherry pie filling. Also, if you don't keep the flours called for on hand you can use a gluten-free flour mix.

    Bobs Red Mill 1-to-1 Gluten-Free Flour Blend (not their all purpose gf flour blend) works best in my gluten-free pie crust recipe, just omit the xanthan gum called for in the gluten-free pie crust recipe as Bob's Red Mill 1-to-1 gluten-free flour blend already has it included.

    If you're still interested in baking up this stunning gluten-free cherry pie, read on. I have some tips and tricks to set you up for success.

    side view of Gluten-free Cherry Pie on a tin plate with scattered cherreis around it

    Gluten-Free Cherry Pie Recipe

    Gluten-free cherry pie can be intimidating. If you're not interested in making gluten-free pie crust from scratch you can purchase pre-made pie shells from the store and still use this gluten-free cherry pie filling recipe. I encourage you to make your own gluten-free pie crust though as it's less expensive to make and you know exactly what's going into the crust.

    Tips for making a great pie:

    • Read the recipe steps and make sure you have all ingredients on hand before you begin.
    • Make sure all ingredients are cold before you begin.
    • If you use a flour blend with xanthan gum, omit it from the recipe
    • Don’t overwork the crust dough, it will toughen and cause cracks when you transfer it to the pie pan.
    • If the pie crust dough is too soft, chill for 30 minutes before rolling it out.
    • For a decorative top - cut out lattice strips and weave over the top of the pie, or use cookie cutters for fun shapes.
    • Save time by making a streusel topping instead of a crust for the top.
    • To help prevent a mess in the oven, place a baking sheet under the pie pan while it cooks.
    • Let the pie cool completely before slicing.

    Now that you know what you're doing, you can dive right into baking!

    Gluten-free Cherry Pie on a tin plate next to two plates of slices of cherry pie

    How do you make pastry roses?

    Honestly, the roses on top of this pie were an accident. A fun accident, but still an accident. When I put the pie plate on top of the pie crust to cut around the edges for a clean look there was dough left over. Instead of brushing it to the side, I rolled it out of the way and discovered a cute little swirly rose.

    I then rolled the rest of the dough into more roses and placed them on top. I had a cookie cutter for the leaves already and added those in for aesthetics. No dough was wasted and my pie had a lovely little feature to it.

    Here are the exact leaf cutters I used. They are called Leaf Set Plunger and Cutters (affiliate link to amazon).

    One thing I hope you'll understand is that a gluten-free cherry pie doesn't have to be perfect to be pretty (life lesson, here). A golden crust with a juicy filling is enough to feature a gluten-free pie as a center piece.

    Do you have to egg wash pie crust?

    Some people use an egg wash on the crust to give it a glossy coating or to help it brown. I don't. When I bake pies I start with foil over the crust for about half the baking time, then I remove the foil and let the gluten-free pie crust brown while it finishes baking. The crust will cook and start to brown under the foil, but it's this process of keeping it covered upfront that helps keep it from darkening too much while the filling bakes up.

    If you use pre-made filling with this gluten-free pie crust recipe you can leave the foil off. The filling will already be soft so you're mostly baking the pie crust.

    Have questions about this recipe, or other recipes on my site? Leave a comment and I will get back to you.

    Looking for more cherry recipes? Check out these Cherry Brownies from Texanerin. For another pie recipe, you'll want to make my Gluten Free Apple Pie.

    Did you make this gluten-free cherry pie? Please leave a starred review and a comment below letting me know what you thought.

    Continue to Content
    Yield: 1 9" pie

    Gluten-Free Cherry Pie

    a close up of side view of Gluten-free Cherry Pie on a tin plate with scattered cherreis around it

    With a light flaky crust and tart cherry filling, this bright and flavorful gluten-free cherry pie will be a new favorite at your dinner table this holiday season.

    Prep Time 30 minutes
    Active Time 50 minutes
    Total Time 1 hour 20 minutes

    Ingredients

    For the cherry filling:

    • 5 cups sour cherries, washed and pitted
    • 1 cup granulated sugar
    • 1 teaspoon lemon juice (fresh or bottled)
    • 1 teaspoon gluten-free vanilla extract
    • ¼ teaspoon salt
    • 3 tablespoons cornstarch (or tapioca starch)

    For the pie crust:

    • Gluten Free Pie Crust

    Instructions

    1. Preheat oven to 375°F. Place a baking sheet on the rack in the center of oven.
    2. For the cherry filling: Heat cherries in a medium saucepan over low heat until they start to soften. Add sugar, lemon juice, vanilla, and salt.
    3. Boil for 2-3 minutes or until the juices are released. Add cornstarch and continue to cook until the cherry mixture begins to thicken. Remove from the heat and let cool for 10 minutes.
    4. For the pie crust: In a medium mixing bowl, combine rice flour, tapioca starch, potato starch, salt, and xanthan gum.
    5. With a pastry cutter, cut butter into flour mixture until the butter is small, no larger than the size of a pea.
    6. Add milk and combine. Use your hands to work the milk into the dough. Add additional milk if needed.
    7. Knead dough until it comes together. Form a ball with the dough.
    8. Place the dough ball onto a large piece of parchment paper and shape into a disc. Cover with a second piece of parchment and roll out into a 10-inch circle.
    9. Peel the top piece of parchment paper off, and invert into a greased pie pan. Flute the edges. Use your fingers to repair any tears in the crust, if needed.
    10. Once the filling is cool, pour into the crust.
    11. Top with the second pie crust, or lattice (crust cut into strips and woven).
    12. Cover the top of the pie with aluminum foil, to prevent the top from browning too soon.
    13. Place pie on the baking sheet and bake for 40-50 minutes or until the crust is cooked, removing the foil after 25 minutes to allow the top to brown.
    14. Remove the pie from the oven and cool before cutting.

    Notes

    If you can’t find sour cherries, use sweet cherries + ¼ cup fresh lemon juice, or replace the filling with 60oz. of pre-made allergy-friendly cherry pie filling.

    If you don't have the flours on hand, replace the rice flour, tapioca and potato starch with 1 ½ cups Bobs Red Mill 1-to-1 Gluten-Free Flour.

    Nutrition Information:

    Yield:

    16

    Serving Size:

    1

    Amount Per Serving: Calories: 198Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 16mgSodium: 149mgCarbohydrates: 36gFiber: 1gSugar: 16gProtein: 1g

    This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.

    © chrystal
    Cuisine: American / Category: Desserts
    a collage photo for a pinterest pin of Gluten-free Cherry Pie on a tin plate with scattered cherreis around it, and a plate with a slice of pie on it

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    Note on Questions and Comments: All comments and questions are answered in the order they are received. I aim to answer all questions within 48 hours. There may be a delay on weekends and holidays.

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    Reader Interactions

    Comments

    1. Natalie

      November 18, 2018 at 11:41 pm

      I love cherry pie! Looks so delicious and perfect for Christmas!

      Reply
      • chrystal

        November 19, 2018 at 5:37 am

        Thank you Natalie! Happy Thanksgiving.

        Best,
        Chrystal

        Reply
    2. Maggie Gautz

      January 18, 2019 at 4:20 pm

      So for sweet cherries, use just 1/4 cup lemon juice? No sugar? Or is it the sugar, the 1 teaspoon, AND the 1/4 cup lemon juice? Also, do frozen cherries work? Just cook them longer? I've never made a cherry pie (or any fruit pie) from scratch, and cherries are not in season, but I don't want to use a premade filling. Thank you!

      Reply
      • chrystal

        January 19, 2019 at 5:08 am

        Hi Maggie,
        I would start with 1/4 cup sugar and possible increase it 1/2 cup depending on how sweet the cherries are. You can use fresh or frozen. Follow the rest of the directions and ingredients, with using 1/4 of lemon juice.

        Best,
        Chrystal

        Reply
        • Maggie

          January 21, 2019 at 4:22 pm

          Chrystal!! This is an outstanding recipe! Thank you so much.

          Reply
          • chrystal

            January 22, 2019 at 6:38 am

            Hi Maggie,
            I am so glad you like it. Thank you for stopping by to let me know.

            Best,
            Chrystal

            Reply
          • Ben

            October 23, 2020 at 1:41 pm

            Hi! I have access to Bob's 1 to 1 gf flour. Do I just use a cup of that instead of the rice flour, potato starch etc? Thanks!

            Reply
            • chrystal

              October 24, 2020 at 6:59 am

              Yes, use bob's instead.

              Best,
              Chrystal

    3. Christina

      November 27, 2019 at 11:50 am

      Almond extract is a great alternative to vanilla with the cherries. My mom always made it that way and it’s a fantastic flavor!
      I used to love making pies but stopped after I developed gluten sensitivity. Your recipes are allowing me to get back to baking— thank you! I’ll be bringing this to Thanksgiving dinner!

      Reply
      • chrystal

        November 27, 2019 at 3:53 pm

        Hi Christina,
        I'm so glad you are enjoying my recipes. Happy Thanksgiving.

        Best,
        Chrystal

        Reply
    4. Deborah Lupton

      June 23, 2020 at 1:01 pm

      Thanks. Made this with my wonderful gluten free grandgirls after picking the cooking cherries from the tree. It was easy to make and was spectacularly good. Great for ages 68 and 5 and 3.
      Wish I could post a photo!!

      Reply
      • chrystal

        June 23, 2020 at 7:09 pm

        I am so glad everyone loved it. Thank you for letting me know.

        Best,
        Chrystal

        Reply
        • Toni

          August 13, 2020 at 12:03 am

          Hi

          Loving this recipe. Have made it a few time now I would like to make it for an upcoming dinner party we are hosting and wondering if it can be made ahead of time and then baked when required. As the pastry is not blind baked I was unsure if it would get soggy?

          Thanks for your wonderful site.

          Toni

          Reply
          • chrystal

            August 13, 2020 at 6:16 am

            Hi Toni,
            I haven't personally made it ahead of time and then baked it. You could bake it, let it cool, then freeze it and defrost it and reheat it it the oven.

            Best,
            Chrystal

            Reply
    5. Fil

      July 25, 2020 at 11:37 am

      Hello. Is it possible to substitute the potato starch for corn starch..?

      Reply
      • chrystal

        July 25, 2020 at 1:01 pm

        Yes, you can use corn starch in place of the potato starch.

        Best,
        Chrystal

        Reply
    6. Kay

      December 26, 2020 at 6:32 pm

      This is my first time making this GF pie crust; is the crust recipe for one crust? So, would I make another crust recipe if I were covering the pie with a crust or lattice top?

      Reply
      • chrystal

        December 27, 2020 at 7:20 am

        Yes, double the curst portion of the recipe for a double crust.

        Best,
        Chrystal

        Reply
    7. Ann

      January 02, 2021 at 7:25 pm

      Would love to make this pie for my son (unfortunately my daughters hate pies) with bob's 1 to 1 gf flour. Was wondering if I need to add the extra xanthan gum as the blend already has it.I don't see this mentioned anywhere.
      Thank you.

      Reply
      • chrystal

        January 04, 2021 at 7:33 am

        You don't need to add the extra xanthan but I tend to. It doesn't hurt to add it and it will ensure that the crust stays together.

        Best,
        Chrystal

        Reply
    8. Kelly

      January 07, 2021 at 8:35 am

      Hi! I know you kind of already answered this, but I just wanted to be 100% sure. If I'm using Bob's 1-to-1 flour, I use that in place of the rice flour and xantham gum in the crust recipe, but still use tapioca starch and potato starch, correct? I just know gf pie crusts can be finicky, so I want to be 100% sure.

      Reply
      • chrystal

        January 07, 2021 at 8:42 am

        Hi Kelly,
        You will use 1 and 1/2 cups of Bob's 1-to-1 in place of the rice, tapioca, and potato starch. I still like to add the xanthan, even if using bob's.

        Best,
        Chrystal

        Reply

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