Gluten-Free Cherry Pie

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This gluten-free cherry pie is made with a from-scratch flaky pie crust and a fresh cherry filling that bakes up golden, jammy, and perfectly set every time.

Prep Time15

Cook Time50

Cool Time4

Total Time5 5

Course: Dessert

Cuisine: American

Keyword: gluten-free cherry pie

Servings: servings

Author: Ashley Barbey

Ingredients

Gluten-Free Pie Crust

2½ cups all-purpose gluten-free flour with xanthan gum
¼ cup granulated sugar
½ cup butter cold and cubed
½ cup vegetable shortening cold and cubed
1 tsp apple cider vinegar
2 large eggs cold
6 tbsp ice water

Cherry Pie Filling

5 cups fresh cherries pitted, halved
⅔ cup sugar
3½ tbsp cornstarch
½ tsp cinnamon optional
1 tbsp lemon juice
1 tsp vanilla extract
½ tsp almond extract
1 tbsp butter cut into small cubes
1 large egg
Turbinado or Demerara sugar

US Customary - Metric

Instructions

In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, butter, shortening, apple cider vinegar, eggs, and ice water. Mix on low speed until well combined and forms a dough.
Divide the dough in half and wrap each in cling film. Flatten the dough into disc shapes and refrigerate for at least one hour.
Place a large baking sheet inside the oven and preheat to 400°F (205°C).
Between two pieces of parchment paper, roll one of the dough discs out to a 12” round.
Remove the top piece of parchment paper. Pick up the parchment paper with the dough and lay over a pie plate. Carefully roll back the parchment paper from the dough. Work the dough into the pan and cut off any excess, leaving about 1” of overhang for the crust.
Refrigerate while preparing the lattice and filling.
Between two pieces of parchment, roll out the second disc to a 12” circle. With a pizza or pastry cutter, cut the dough into 10 – 1” strips. Refrigerate while preparing the filling.
In a large bowl, stir together the cherries, sugar, cornstarch, cinnamon, lemon juice, vanilla, and almond extract until well combined.
Pour the cherry filling into the pie plate. Dot with butter pieces.
Lay 5 strips of lattice dough evenly over the pie. Weave the remaining 5 strips over and under, pulling back strips as necessary to create a weave pattern.
Trim off any excess dough, leaving about a ¾” overhang. Gently press the strip edges to the edges of the pie dough overhang and crimp the edges to seal.
Brush the top and edges of the dough with the egg mixed with 1 tbsp water. Sprinkle the top with turbinado sugar.
Place the pie on the baking sheet in the oven and bake for 20 minutes. Reduce the heat to 350°F (175°C) and bake for another 40-50 minutes until golden brown and bubbling. Cool for 3-4 hours then serve.

Notes

Cover the crust edges with foil or a pie crust shield if they begin to brown too quickly during baking.
The filling will look loose and syrupy when you pour it into the pie shell. This is normal. It thickens as it bakes and sets completely as it cools.
Do not cut the pie before it has cooled for the full 3 to 4 hours, or the filling will run.
The preheated baking sheet helps the bottom crust cook through. Do not skip this step.
If using frozen cherries, thaw completely and drain off any excess liquid before using. Add an extra ½ tbsp of cornstarch to account for the additional moisture.
The cinnamon is optional but adds a warm depth to the filling without being overpowering.
Dough discs can be made up to 2 days ahead and stored wrapped tightly in plastic wrap in the refrigerator or frozen for up to 1 month. Thaw overnight in the fridge before rolling.
If your lattice strips soften and become difficult to weave, slide the pie into the refrigerator for 10 minutes before continuing.
Turbinado or Demerara sugar is recommended for the topping as it adds a light crunch and sparkle to the finished crust. Regular granulated sugar can be used in a pinch.
Store covered with plastic wrap or foil at room temperature for up to 2 days, or refrigerate for up to 5 days.
To freeze, wrap the whole pie or individual slices tightly in plastic wrap, followed by a layer of aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat at 325°F (160°C) for 15 to 20 minutes.

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