This gluten-free cherry pie with a flaky, tender crust can be made year-round! Fresh cherries are a summer fruit and they’re not available in the winter like many other summer fruits. The solution? Frozen cherries! They are pitted and ready to go for a super easy filling.
Need more pie recipes? My Mini Pie Recipes are perfect when you don’t nee a whole pie. Looking for a quick and Easy Gluten-Free Pie Crust Recipe. This one has just 3 ingredients and doesn’t require any rolling. For super easy, no-bake pies check out my gluten-free s’mores pie, easy gluten-free strawberry pie and gluten-free fig pie.
4 Ingredient Cherry Pie Filling
Of course you could use a ready-made filling but I am not a fan of them. They have a lot of funky ingredients. And I like to make the filling to my taste preferences. A little less sweet, more tart, maybe some fun ingredients like cinnamon, ginger or lime? You get to choose. All you need are frozen cherries, tapioca or corn starch for thickening, sugar and salt. That’s it!
Frozen cherries release quite a bit of liquid as they thaw so it is best to cook the filling before baking. It takes just one pot and 5-6 minutes.
I use my Emile Henry ceramic pie dish. It is a little deeper than most metal pie tins. So I use 6 cups of cherries (about 1 1/2 lbs). If you are using an 8″ pie pan or a metal pan, 5 cups should do the trick.
Gluten-Free Pie Crust
My gluten-free pie crust includes some extra starch in addition to gluten-free flour. Potato or corn starch helps to make it more delicate and flaky.
My gluten-free pie crust recipe has visuals and detailed instructions on making and rolling out the pie dough. Gluten-free pie dough is more delicate and sticky so I use plastic wrap or silicone mats to help the process. It makes transferring the rolled crust to the pan WAY easier,
Gluten-Free Cherry Pie
This gluten-free cherry pie has an easy 4 ingredient filling and a perfectly flaky gluten-free crust.
Ingredients
- Gluten-Free Cherry Pie Filling
- 5-6 cups frozen cherries*
- 2/3 c sugar or other sweetener
- 1/4 c tapioca or corn starch
Gluten-Free Pie Crust
- 1¼ cup gluten-free flour blend
- ½ cup potato starch or non-gmo corn starch
- 1 Tbsp sugar
- ½ tsp xanthan gum (omit if your flour blend contains it)
- ¾ tsp salt
- 8 Tbsps (1 stick) cold, unsalted butter
- 1 egg
- 2 tsp vinegar
- 2 tsp water
- 1 egg for egg wash
Instructions
Make the Pie Filling
- Place the cherries, starch, sugar and salt in a small pot.
- Cook over medium high heat, stirring often.
- When the liquid starts to bubble stir constantly until it is thickened. Transfer to a bowl to cool.
OR microwave
- Place all the ingredients in a microwave-safe bowl and stir.
- Heat in the microwave on high for 1 minute. Stir, then heat for another 30 seconds. Continue heating 30 seconds and stirring until the liquid has thickened, Transfer to another bowl to cool.
Make the Pie Dough
In a small bowl, thoroughly beat the egg, water and vinegar together. Cut the butter into cubes.
Use the food processor to mix pie dough
- Place the dry ingredients into the bowl of a food processor and pulse a few times to combine.
- Add the butter and pulse until it resembles a coarse meal (small pearl-sized pieces of butter).
- With the processor running, drizzle in the egg mixture. Run until the dough comes together into a ball.
- Form the dough into a thin disk and refrigerate wrapped in plastic for 15 minutes.
Mix the pie dough by hand
- Whisk the dry ingredients together in a mixing bowl.
- Cut the butter in using 2 forks or a pastry blender until the mixture resembles small crumbs.
- Form the dough into a thin disk and refrigerate wrapped in plastic for 30 minutes.
- Place the dry ingredients into the bowl of a food processor and pulse a few times to combine.
- Add the butter and pulse until it resembles a coarse meal (small pearl-sized pieces of butter).
- With the processor running, drizzle in the egg mixture. Run until the dough comes together into a ball.
- Form the dough into a thin disk and refrigerate wrapped in plastic for 15 minutes.
Roll out the Dough
- Splash or spray some water onto your counter top (this will keep the plastic wrap from shifting). Lay two 24″ long pieces of plastic wrap side-by-side, overlapping the long sides by 2 inches, on the counter. Smooth them out. Place the unwrapped dough onto the plastic
- Place 2 more side-by-side pieces of plastic over the dough.
- Roll out the dough to about 1/8″ thick. Roll from the center to the outside going around in a circle to keep it round.
- Keeping the plastic on, slide the rolled out crust onto an upside down sheet pan and chill for 20 minutes.
- Remove the top layer of plastic. With both hands and forearms under the bottom plastic, lift and flip it into the pan. Remove the plastic. Don’t worry too much if it tears-just use your fingertips to press it back together. Form the edge and refrigerate again for 15 minutes if it has become warm.
- Use the remaining scraps of dough and use cookie cutters to cut out shapes
- Bake the cutouts on a parchment lined sheet pan for 12-14 minutes at 350°F. Place them on the cooled pie.
Beat the remaining egg with a couple of drops of water. Brush the entire crust. Add
Notes
*If using a slightly deeper ceramic pie dish, 6 cups cherries will fill it nicely. For 8" or metal pans, use 5 cups.
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Nutrition Information
Yield 8 Serving Size 1/8 pieAmount Per Serving Calories 161Total Fat 9gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 3gCholesterol 46mgSodium 223mgCarbohydrates 17gFiber 0gSugar 1gProtein 3g
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated using information from the Nutritionix database. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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