Gluten Free Cherry Pie

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This is the perfect gluten free cherry pie that is also vegan-friendly. This cherry pie recipe is fool-proof. Easy to make and never runny.

Prep Time39

Cook Time45

Refrigerate Dough30

Total Time1 24

Servings: people

Calories: 186kcal

Author: Emily Meyer | Eat or Drink

Ingredients

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

US Customary - Metric

Instructions

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.

Notes

Notes on Nutrition Facts: The nutrition facts provided do not take into account the pie crust as that will differ based on what crust you use. Also note, I am not a nutritionist. The nutrition facts provided are not always 100% accurate and are calculated using general brands and figures. If you need exact nutrition facts please consult a certified dietician or nutritionist.

Nutrition