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Gluten-Free Cherry Pie
With a light flaky crust and tart cherry filling, this bright and flavorful pie will be a new family favorite. Top with lattice or an additional pie crust, bake and enjoy!
Ingredients
- 5 cups fresh sour cherries, , washed and pitted
- 1 cup sugar
- 1 teaspoon fresh lemon juice
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 3 tablespoons cornstarch or tapioca starch/flour
- 2 recipes unbaked Light & Flaky Pie Crust or gluten-free pie crusts of choice
Instructions
- Preheat oven to 375°F.
- Heat cherries in a medium saucepan over low heat until they start to soften. Stir in sugar, lemon juice, vanilla and salt. Increase heat and cook a few minutes until juices are released. Add cornstarch and continue to cook until mixture begins to thicken. Remove from heat and let cool 10 minutes.
- Line a 9-inch pie pan with pie crust. Flute the edges. Use your fingers to repair any tears in the crust, if needed.
- Pour cooled filling into prepared crust. Top with second pie crust or lattice (cut dough into strips and weave them over the top).
- Loosely cover pie with aluminum foil to prevent the top from browning too quickly. Place pie on a baking sheet and bake in preheated oven 40 to 50 minutes or until filling is bubbling and crust is baked. Remove foil after 25 minutes to let top brown.
- Remove pie from the oven and let cool before slicing.
Notes
*TIP: If you can’t find fresh sour cherries, use fresh sweet cherries mixed with ¼ cup fresh lemon juice. Alternatively, fill your crust with 60 ounces of canned gluten-free cherry pie filling. Contributor Chrystal Carver is a gluten-free food blogger and author of Sweet & Simple Gluten-Free Baking: Irresistible Classics in 10 Ingredients or Less.
Nutrition
Calories: 456kcalCarbohydrates: 82gProtein: 4gFat: 13gSaturated Fat: 4gSodium: 288mgPotassium: 198mgFiber: 2gSugar: 25gVitamin A: 1145IUVitamin C: 3.4mgCalcium: 25mgIron: 3.4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Written by Chrystal Carver, originally published in Gluten Free & More.
