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Cherry Pie Recipe--Key to Blue Ribbon Gluten-free Pastries & Desserts

This outstanding Cherry Pie recipe is so scrumptious you will want to bake it over and over again! | Cherry Pie Recipe--Key to Blue Ribbon Gluten-free Pastries & Desserts

This outstanding Cherry Pie recipe is so scrumptious you will want to bake it over and over again!

Mouthwatering cherries marry with an essence of almond to create a better-than-bakery pie your family and friends will rave about.

Make your pie extra special.

Apply a fancy finish, flute an elegant edge and garnish the top crust with a gorgeous glaze.

For a stunning Cherry Pie recipe presentation, serve slices of room temperature pie on decorative dessert plates, and then add a scoop of homemade ice cream or a dollop of flavored whipped cream.





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Cherry Pie Recipe--Key to Blue Ribbon Gluten-free Pastries & Desserts


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Cherry Pie Recipe--Key to Blue Ribbon Gluten-free Pastries & Desserts


Perfect Cherry Pie recipe! Not too tart. Not too sweet; with just a hint of almond to accentuate rich cherry flavor. Yummy!

Prep Time: 1 hour
Cook Time: 50 minutes
Yield: 8 servings

Ingredients:
- Pastry for a two crust pie (see Gluten Free Pie Crust recipe)
- 4 cups fresh pitted tart pie cherries
- 1 cup granulated white sugar
- 3 tablespoons precooked granulated tapioca
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon gluten-free almond extract
- 1 tablespoon butter (omit for dairy-free and vegan)
- 2 tablespoons water

Instructions:
1. Preheat oven to 425°F.
2. In a large mixing bowl, toss cherries with sugar, tapioca, cinnamon and almond extract until well coated, and then let stand for 15 minutes.
3. Line bottom of a 9 inch pie plate with one pie crust.
4. Evenly spread cherry pie filling in pastry lined pie plate.
5. Dot top of pie filling with butter.
6. Pour water over top of filling
7. Cover with top pie crust vented with slits or lattice top pie crust, and then flute edges.
8. Bake for 40 to 50 minutes or until top crust turns golden brown and juice just begins to bubble through top pie crust vents.
9. Remove from oven.
10. Cool on wire rack.
11. Serve warm or cold.

Tags:
Gluten-free, Dairy-free, Egg-free, Nut-free, Soy-free, Vegan, Vegetarian




Variations

Canned Cherry Pie Recipe

  1. Omit fresh cherries.
  2. Add two 16 ounce (454 g) cans pitted tart cherries (water packed), drained with 1 cup (250 ml) liquid reserved.
  3. Stir reserved liquid into pie filling plus 1 tablespoon (15 ml) lemon juice.
  4. Omit water.
  5. Prepare and bake as directed in key recipe.


Cherry-Blueberry Pie

  1. Reduce cherries measure to 2 cups (500 ml).
  2. Add 2 cups (500 ml) fresh or frozen blueberries.
  3. Prepare and bake directed in key recipe.


Cherry Chocolate Chip Pie

  1. Stir in 1/2 cup (125 ml) gluten-free chocolate chips into cherry pie filling.
  2. Just before baking pie, brush top crust with cold water.
  3. Garnish with a sprinkling of coarse sugar and slivered almonds.
  4. Bake as directed in key recipe.


Cherry Crisp

  1. Preheat oven to 350°F (180°C, Gas Mark 4).
  2. Prepare cherry pie filling as directed in key recipe.
  3. Evenly spread cherry pie filling in an 8 x 8 x 2 inch (20 x 20 x 5 cm) square baking dish.
  4. Prepare Crisp Topping as directed in Gluten Free Apple Crisp recipe.
  5. Sprinkle Crisp Topping mixture evenly over top of cherry pie filling.
  6. Bake for 40 minutes or until top is golden brown and filling is bubbling.
  7. Remove from oven and cool for a short while.
  8. Serve warm with chilled cream or fresh whipped cream, or serve cold with a scoop of homemade Vanilla Ice Cream.


Cherry-Raspberry Streusel Pie

  1. Reduce cherries measure to 2 cups (500 ml).
  2. Add 2 cups (500 ml) frozen raspberries.
  3. Prepare pie filling as directed in key recipe.
  4. Evenly spread cherry pie filling in pastry lined pie plate.
  5. Dot top of pie filling with butter.
  6. Pour water over top of filling.
  7. In a medium mixing bowl, stir together 1/4 cup (60 ml) dark brown sugar, 1 tablespoon (15 ml) Whole Grain Gluten Free Flour Blend, 1 teaspoon (5 ml) ground cinnamon, 1 tablespoon (15 ml) melted butter and 1/4 cup (60 ml) chopped nuts.
  8. Sprinkle streusel over top of pie filling.
  9. Bake and cool pie as directed in key recipe.


Cherry-Strawberry Pie

  1. Reduce cherries measure to 2 cups (500 ml).
  2. Add 2 cups (500 ml) frozen strawberries.
  3. Omit gluten-free almond extract.
  4. Stir in 1 tablespoon (15 ml) lemon juice.
  5. Omit water.
  6. Prepare and bake as directed in key recipe.


Cherry Turnovers

  1. Preheat oven to 375°F (190°C, Gas Mark 5).
  2. Prepare pastry for a two crust pie (see Gluten Free Pie Crust recipe).
  3. Line 2 cookie sheets with parchment paper.
  4. In a medium saucepan, combine, sugar, tapioca, cinnamon and almond extract.
  5. Stir in cherries, butter and water.
  6. Over medium heat, cook for 8 to 10 minutes, until thickened and bubbling; stir constantly.
  7. Remove from heat and set aside.
  8. While cherry pie filling is cooling, roll out pastry and cut into rounds with a 2 1/2 inch (6 cm) round cookie cutter.
  9. Place 1/2 of pastry rounds 2 inches (5 cm) apart on prepared cookie sheets.
  10. Top with 2 teaspoons (10 ml) cherry pie filling on center of each round.
  11. Brush edges with water or cherry juice.
  12. Top with remaining pastry rounds, firmly pressing edges with tines of fork to seal.
  13. With a sharp knife, cut slits in top of each turnover.
  14. In a small bowl, beat 1 egg yolk with 1 tablespoon (15 ml) milk (or milk substitute) and brush tops of turnovers.
  15. Garnish with a sprinkling of sugar.
  16. Bake for 20 to 25 minutes, or just until crust turns golden brown.
  17. Serve warm or chilled.


Frozen Cherry Pie Recipe

  1. Omit fresh cherries.
  2. Add 6 cups (1.5 liters) frozen pitted tart pie cherries, thawed and drained, reserve 1 tablespoon (15 ml) juice.
  3. Stir reserved liquid into pie filling, plus 1 tablespoon (15 ml) lemon juice.
  4. Omit water.
  5. Prepare and bake as directed in key recipe.


Iced Cherry-Cranberry Pie

  1. Reduce cherries measure to 2 cups (500 ml).
  2. Add 2 cups (500 ml) Whole Berry Cranberry Sauce.
  3. Prepare and bake as directed in key recipe.
  4. While pie is baking, make 1/2 recipe of White Cookie Icing, cover, and then set aside.
  5. Remove pie from oven.
  6. Immediately drizzle White Cookie Icing over top of hot pie.
  7. Garnish or decorate top with slivered almonds.


Metric Measurements

Note:  use volume-based imperial/metric measuring spoons and dry measuring cups marked in milliliters; see Kitchen Equipment and Tools.

Ingredients

  • Pastry for a two crust pie (see Gluten Free Pie Crust recipe)
  • 1 liter fresh pitted tart pie cherries
  • 250 ml granulated white sugar
  • 45 ml precooked granulated tapioca
  • 2.5 ml ground cinnamon
  • 1.25 ml gluten-free almond extract
  • 15 ml butter (omit for dairy-free and vegan)
  • 30 ml water

Instructions

  1. Preheat oven to 220°C, Gas Mark 7.
  2. In a large mixing bowl, toss cherries with sugar, tapioca, cinnamon and almond extract until well coated, and then let stand for 15 minutes.
  3. Line bottom of a 20 cm pie plate with one pie crust.
  4. Evenly spread cherry pie filling in pastry lined pie plate.
  5. Dot top of pie filling with butter.
  6. Pour water over top of filling.
  7. Cover with top pie crust vented with slits or lattice top pie crust, and then flute edges.
  8. Bake for 40 to 50 minutes or until top crust turns golden brown and juice just begins to bubble through top pie crust vents.
  9. Remove from oven.
  10. Cool on wire rack.
  11. Serve warm or cold.


Mini Cherry Pies

  1. Preheat oven to 375°F (190°C, Gas Mark 5).
  2. Prepare pastry for a two crust pie (see Gluten Free Pie Crust recipe).
  3. Generously grease a 6 cup standard muffin pan.
  4. In a medium saucepan, combine sugar, tapioca, cinnamon and almond extract.
  5. Stir in cherries, butter and water.
  6. Over medium heat, cook for 8 to 10 minutes, until thickened and bubbling; stir constantly.
  7. Remove from heat and set aside.
  8. While cherry pie filling is cooling, roll out pastry and cut into 4 inch rounds.
  9. Line prepared muffin cups with pastry rounds, leaving pastry edges hanging over sides of cups.
  10. With a sharp knife, trim edges to even overhanging pastry.
  11. Fill pastry lined muffin cups with 1/2 cup (125 ml) cherry pie filling.
  12. Brush edges of pastry with water or cherry juice.
  13. Top with remaining pastry rounds, firmly pressing edges with tines of fork to seal.
  14. With a sharp knife, cut slits in top of each mini pie.
  15. In a small bowl, beat 1 egg yolk with 1 tablespoon (15 ml) milk (or milk substitute) and brush tops of mini pies.
  16. Garnish with a sprinkling of sugar.
  17. Bake for 25 to 30 minutes or until cherry pie filling is set and crust is golden brown.
  18. Serve warm or chilled.





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