This Gluten Free Cherry Pie is also dairy free, soy free, egg free, and peanut free. It’s the perfect Gluten Free Cherry Pie for Thanksgiving. This gluten free cherry pie recipe is also suitable for vegans and vegetarians.
I love this time of year. It’s always filled with so many tasty foods. I don’t make pies very often, but when it comes to Thanksgiving I love making at least one amazing pie. This Gluten Free Cherry Pie is definitely a winner. The crust is so buttery and flaky and the filling is rich and sweet. You’ll love the bright and warm flavors of this Gluten Free Vegan Cherry Pie. Unlike most cherry pies that tend to be overly runny, this beautiful gluten free cherry pie slices perfectly. This gluten free cherry pie filling is so easy too. With just a few delicious ingredients and some simple steps, you’ll have an amazing gluten free cherry pie to dive into.
If you are brand new to Eat or Drink be sure to sign up for the newsletter so you never miss a thing. Eat or Drink is my Food and Lifestyle blog with a focus on Allergy-Free eating and living. If you want to find more posts focused on the food aspect of Eat or Drink, just click here. If you want to find more posts focused on Allergy-Free Living, click here. Or if you want more lifestyle and faith-based posts, click here.
Choosing the Cherries for your Gluten Free Cherry Pie
I chose to keep things really simple and just pick up a 2-pound bag of frozen pitted cherries at Walmart. Making your cherry pie out of frozen cherries works perfectly. No need to fuzz around with pitting cherries. I purchased dark sweet cherries. They added an amazing flavor to this gluten free cherry pie. The dark cherries are a touch less sweet and have a nice deep cherry flavor.
If you do prefer to use a sour cherry or red cherry blend, go for it! You may just need to adjust the amount of sugar you add. When you are heating up your cherry mixture you can always taste it halfway through cooking and decide if it’s sweet enough. Just remember, you can always add more sugar but you can’t take away too much.
Fool-proof Technique for a Thick Gluten Free Cherry Pie Filling
Too many cherry pies turn into soupy messes when you slice into them. The cherries are so juicy that they run everyone when they are heated. While doing cherry pie research prior to making this recipe I stumbled upon Ashley’s cherry pie recipe on her blog Baker by Nature. She had a great technique to make sure your gluten free cherry pie filling stays thick and never runny. I adapted that technique slightly for my gluten free cherry pie filling, but the principle is the same.
To keep your cherry pie filling thick you’ll want to heat it on the stovetop before baking in your pie. Then once you bake your cherry pie you want to make sure you don’t cut into it until it’s completely cool. These two simple steps will ensure your cherry pie filling remains thick rather than runny and soupy.
How to Create a Woven Lattice Crust with Gluten Free Pie Crust
If you have never made a woven lattice crust don’t be too scared! This was actually my first time as well. Click here for a great video tutorial I found by Youtuber, “Something Edible”, that shows the basics of weaving a lattice crust.
If you would like to create a woven lattice crust with your gluten free pie crust, there are a few tips I’ll suggest.
Gluten free pie dough is definitely harder to work with than regular dough. I would say my Perfect Gluten Free Pie Crust is the easiest gluten free pie crust to work with I’ve ever made. It generally holds together well and can even be bent slightly. But even so, any crust without gluten is going to be less elastic. That’s why it’s important to keep the following tips in mind when making your lattice crust with gluten free pie dough.
- Use the Buddy System: You’ll see in the tutorial video that he is able to fold his pie crust strips back and leave them there while he places the next strip. Unfortunately, gluten free pie crust cannot be folded without breaking. Instead, I recruited my husband’s help. He held the existing strips of pie crust up while I quickly placed the next strip in.
- Keep your Crust Strips Thick and Wide: By keeping your pie crust strips a bit thicker and a bit more wide, they’ll be a lot less fragile.
- Don’t Panic: Even with the above techniques, my husband and I did have a couple strips break on us. Luckily my Perfect Gluten Free Pie Crust is fairly easy to mend back together using my fingers. Don’t panic if it’s not perfect, once baked I’m sure your crust will look beautiful.
If you like this post and want to see more like it please make sure to leave a comment below.
If you want more content like this you may like the following posts:
Gluten Free Cherry Pie
- 2 Gluten Free Vegan Pie Crust - click for recipe
- 2 pounds frozen dark sweet cherries (pitted)
- 1/4 cup potato starch - most starch substitutes should work
- 1/4 cup superfine rice flour
- 2/3 cup granulated sugar
- 1/4 teaspoon salt
- 2 teaspoons vanilla
- 2 teaspoons apple cider vinegar
- 1 pinch ground cinnamon
Egg Wash Substitute for crust
- 2 tablespoons dairy free butter
- 2 tablespoons dairy free milk - can use any milk like almond milk, coconut milk, oat milk, etc.
- 2 tablespoons granulated sugar
Cherry and Crust Prep
- Place your bag of frozen cherries in a large bowl with warm water to defrost.
- Prepare your Perfect Gluten Free Vegan Pie Crust according to recipe instructions. Store it in the fridge wrapped in plastic wrap until you are ready for it.
Creating the Cherry Pie Filling
- Combine the cherries, starch, superfine rice flour, sugar, salt, vanilla extract, cinnamon, and apple cider vinegar in a large saucepan over medium-high heat. Once the mixture gets hot and bubbly (should take about 4 minutes) turn the heat down to medium-low and simmer for about 10 minutes stirring almost constantly. Once the mixture is fairly thick (see the picture in the blog post for reference), remove from heat and let it cool to room temperature.
Rolling out the Pie Crust
- Next, roll out your pie crusts according to recipe instructions. Once the bottom layer is rolled out place it in your pie pan. If you would like to make a lattice pie crust topping then roll out your pie crust just as you did your bottom layer. Then use a pizza cutter or sharp knife to cut your strips. The width is up to you but I found thicker was much easier to work with for this gluten free crust. Place your pie pan with the bottom layer of crust in the fridge and place your lattice strips on a parchment lined baking sheet in the fridge. Refrigerate both for 20 minutes.
Assembling the Gluten Free Cherry Pie
- Preheat your oven to 425ºF
- After 20 minutes remove both of your pie crusts from the fridge. Pour your cherry pie filling into your bottom pie crust and spread out with a wooden spoon. Next weave your lattice top. For tips on how to do this see blog post.
- Melt your dairy free butter for the egg wash substitute and mix with your dairy free milk. Use a pastry brush to spread the mixture all over the top of your pie. You probably will not use all of the wash you made, but be generous with it. Then sprinkle with 1-2 tablespoons of sugar.
Baking and Slicing the Gluten Free Cherry Pie
- Place your pie on top of a baking sheet and bake for 15 minutes in the center of your oven. Remove your pie from the oven and cover the edges with foil, alternately you can use a pie crust shield. Reduce the oven temperature to 350ºF and bake for an additional 30 minutes or until the crust is golden.
- Let your pie crust cool completely either on the counter or in the fridge before slicing. This will ensure the filling does not run everywhere. If you do prefer warm pie you can heat each slice individually in the microwave for about a minute before eating.