Cherry Pie :: Gluten Free, Egg Free, Nut Free
Cherry picking is one of my favorite features of living in Michigan. Using my gluten-free pie crust I made this amazing pie to keep the season lingering.
Servings: 8 servings
PIE CRUST ::
- ½ cup tapioca flour
- ½ cup white rice flour
- 1 cup brown rice flour
- ½ cup sorghum flour
- ½ tsp xanthan gum
- 1 ¼ sticks cold butter
- about ¼ cup cold water
PIE FILLING ::
- 6 cups sweet cherries pitted
- ¾ - 1 cup organic pure cane sugar you could probably get away with even just ½ cup sugar if you wish!
- 1/3 cup organic corn starch or arrowroot
- Juice of 1 lemon about 2 TB
- 1 tsp vanilla extract
- Combine all the flours and xanthan gum in your food processor, or whisk in a large bowl.
- Pulse or cut in the chilled butter until it is pea sized, and slowly add the water until you can pinch it together and feels plyable.
- Roll the dough into a ball, cover with plastic wrap, and let the dough chill in the refrigerator for an hour or 2.
- Meanwhile, you can make the cherry filling. Combine the cherries and sugar in a sauce pan and start to bring to a boil, while you add the lemon juice and vanilla.
- Simmer about 5 minutes and add the cornstarch while stirring until it is all combined. Simmer on low about 10 minutes and take off the heat.
- When your dough has chilled, take it out, knead it for a minute to make it plyable to your warm hands, divide it in half (one for the bottom and one for the top of the pie), and then roll out the bottom pie crust on a floured surface (I use rice flour).
- Put the rolled out crust in the bottom of your pie plate, crimp the sides, and use a fork to poke holes in the bottom of the crust.
- Pour the cherry filling into the pie crust.
- Roll out the second ball of dough and either cover completely, or make a lattice top.
- Brush the top crust with butter and sprinkle pure cane sugar.
- Bake the pie on a cookie sheet at 425 degrees for 15 minutes, then reduce the heat to 350 degrees for 25 min. Let cool for an hour.
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- The dough gets pretty hard after a couple hours in the fridge. If you are going to make the dough up ahead of time to save time, just be sure you give it some time to warm up outside of the fridge before you roll it out.
- Cherries start going bad pretty fast after you pit them! Plan on keeping them in the fridge un-pitted until right before you are going to make the pie filling. You can make the filling up ahead of time if you wish and keep it in the fridge until you are ready to fill up the pie.
- I have a very simple cherry pitter – it works fantastic and helps get through a large amount of cherry pits like what you will need for a pie much faster! I think they pit faster/easier when they are chilled by the way.
- Don’t get frustrated with the lattice top. It is easier than you think – and this dough is very forgiving. If the lattice strip breaks or isn’t looking right, just roll the dough back out and start over – it stays very plyable and the dough is very easy to work with.
- If you have never made a pie before, treat yourself to a beautiful pie plate or two! They are super inexpensive, and so worth it! I love pulling out my pie plates a few times a year for pie making!
Have you made cherry pie before? Let me know how your pie turns out if you are trying it for the first time!
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I am lazy and don’t do the lattice top…I’ll have to try it. You inspired me!
Haha Jessica! Shoot me a pic when you do it up!
Wow, this looks amazing! I absolutely love cherry pie! Love all your pictures!
Thank you Rachel!
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hi! -have you ever tried the King Arthur Measure for Measure Gluten Free Flour?
indgredients say most of the flours that you use here, do you think I can get away with just using this prepared mix?
Hi Cynthia! I haven’t, but have used the Namaste cup for cup without issues, so I would imagine the King Arthur would be fine.
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