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,