Gluten Free Fresh Cherry Pie
We have a beautiful cherry tree in our yard. Every year, it gifts us with brilliant, garnet colored Bing cherries. Washington State is known for it’s sweet Bing cherries, and we are thrilled to have the honor of nurturing a Bing cherry tree. What should we do with all these cherries? Make a gluten free Fresh Cherry Pie of course! Fresh cherry pie is an easy way to celebrate the season. President Washington had it all figured out.
Choose Your Pie Crust
How do you prefer your gluten free pie crust, tender or flaky? Vegan? We’ve got you covered. We have two different crust styles that will WOW you. Our tender pie crust contains sour cream to give it added flavor and richness. The flaky pie crust is exactly that – flaky! Vegan fans love the flaky pie crust because it is easy to adapt by using non-dairy butter. Click on the links provided to take you to each gluten free recipe.
Please let us know how this gluten free Fresh Cherry Pie recipe worked for you by leaving a rating and comment in the section provided below. We love hearing from you!
An important note: our gluten free pie crust recipes successfully use Flour Farm Organic Gluten Free Flour Blend. Flour Farm may be purchased through our website or through our partners: Amazon.com & Azure Standard. If you choose to make this with another flour blend, please note that your results may differ.
Peace & Love – Teri
P.S. Flour Farm gives back. We are committed to bringing healthy food to members of our community. If you are looking for replacement ingredients, please consider supporting Flour Farm and 2nd Harvest by clicking on this Amazon Associate link. We donate 50% of the profit made from Amazon purchases to 2nd Harvest, which is a local organization dedicated to feeding our children, our community and helping those in need. You will be sent directly to Amazon.com; we do not store any of your information. Thank you and share the love.– Teri & Dave
Making Fresh Cherry Pie in Our Gluten Free Kitchen
Pics by DuPree Productions; Recipe updated 9.20 for clarity; Special thanks to Sally’s Baking Addiction – we adapted her cherry pie recipe to complement our GF Pie CrustsPrint
Fresh cherries taste mighty fine when baked in a gluten free Flaky Pie Crust. Apply a lattice top or or be creative and place cherry cut outs on the surface of your pie. All will be gone in a blink!
Choose Gluten Free, Non-GMO, & Organic Ingredients.
Substitutions: Do you need suggestions to swap out an ingredient? Click here.
Note: If clicking the 2X or 3X scale boxes to the right, please know that weights listed in parentheses below may or may not change. Please take care to check amounts if increasing the recipe.
Pie Crust – Choose a Flour Farm recipe, or purchase
- 1.1kg (40 oz) Pitted, Halved, Fresh Cherries (2 1/2 lbs)
- 100g (3.5 oz) Cane Sugar (1/2 C)
- 2 T Instant Tapioca Granules, finely ground (24g)
- 1 T Lemon Juice (15 ml)
- 1 tsp Lemon Zest (5 ml or more to taste)
- 1 tsp Pure Vanilla Extract (5 ml)
- 1/4 tsp Pure Almond Extract (1.25 ml)
- 1 T Cold butter, diced into small cubes (14g)
- 1 Large Pasture Raised Egg (50g)
- 1 T Milk, Cream or Water (15 ml)
- 1 T Coarse, Raw or Turbinado Sugar (14g)
Equipment: Digital Scale (preferred), 9″ Pie Plate, Large Mixing Bowls, Measuring Cups and Spoons, Fork or Pastry Blender, Baking Sheet, Cherry Pitter (optional), Cooling Rack
Before You Dive In – Prep: Please read!
- This recipe is for an unbaked double crust, 9″ deep-dish pie
- Prepare pie crusts, roll out and keep refrigerated until ready to use
- Halve and pit cherries
- Finely ground tapioca if granules are large
- Move oven to center rack and place baking sheet on rack
- Preheat oven to 400 degrees Fahrenheit (204 C)
- Butter pie plate or spray with non-stick spray, try our non-stick baking Goop
Step 1: Take out of the refrigerator the rolled out, bottom pie crust. Allow to sit for about 5 minutes until crust is easy to place in the pie plate. Mold the bottom crust into the pie plate and allow the edge to remain unfinished. Sprinkle 1 T of coarse sugar over the bottom of the crust and return to the refrigerator while you prepare the top crust and filling.
Step 2: Take out the top, rolled out pie crust. Slice thin strips to form the lattice top. Strips may be as thin or wide as you prefer them to be. Return the top crust, (now sliced), to the refrigerator until ready to place strips on the pie.
Step 3: In a large bowl, combine all of the filling ingredients with the exception of the butter. Mix well.
Step 4: Remove the bottom crust from the refrigerator and pour in the cherry filling. Dot with butter cubes.
Step 5: Remove the strips of dough from the refrigerator and carefully thread the strips over and under each other on top of the pie. Allow the strips to flow over the edge. If threading is difficult, don’t bother weaving. I often just lay strips one way, and then turn the pie a quarter turn and then lay the rest of the strips over the first batch to look like a checkerboard. Pinch the edges together to form the crust that looks good enough to eat to you. Tear off any extra dough and pinch. You do not need a degree in pie decorating to make a delicious, kickin’ pie!
Step 6: Whisk together the egg and liquid of choice (sometimes, we wash with just egg or cream….) Brush the egg wash over the lattice. Sprinkle sugar over the top if desired.
Step 7: Place pie on the baking sheet in a preheated 400 F/204 C oven. Bake for 20 minutes. Place a pie crust shield over the pie and reduce the heat to 375 F/190 C. Bake for an additional 40-60 minutes. The middle of the pie should be bubbly – that is when you know the pie is done. It takes time for the tapioca to set. If the the pie looks like it’s getting a bit too brown, feel free to tent with foil.
Step 8: When the middle of the pie is bubbly, remove from the oven and place on a cooling rack. Allow to cool for several hours before cutting. Refrigerate after the first day. Best when eaten within 2-3 days.
Cherry Variety: This pie is best made with fresh Bing cherries; however, any variety will do. If using tart cherries, you may want to increase the sugar by up to 1/2 C (100g). If using frozen cherries, use them frozen, do not thaw. Increase the amount of tapioca granules by 2 1/2 tsp to absorb the extra liquid.
The nutrition information provided below is for the recipe as written using fresh cherries and salted organic butter. The pie yields 8 slices weighing almost 8 ounces each! This is a hearty, satisfying pie.
The video provides instructions on how to make our GF Flaky Pie Crust.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: pie
- Method: baking
- Cuisine: American
- Serving Size: 1 slice
- Calories: 550
- Sugar: 35g
- Sodium: 390mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 16g
- Carbohydrates: 69g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 90mg
Keywords: gluten free cherry pie
For more sweet gluten free recipes by Flour Farm, click on this link!