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This scrumptious homemade gluten free cherry pie filling is so easy! And like everything else that’s homemade, it tastes way better than store-bought! You’ll never go back to buying canned filling again … I promise!
As with apple pies, I like to use a mixture of varieties of fruit in my cherry pies. For this pie, I used Morello and organic sweet, pitted cherries to total the 7 cups used in my pie.
And whatever you do, don’t skimp on the gluten free pastry crust. I’ve heard from too many people that their gluten free crusts are hard or inedible … because they used lesser gluten free flours (you don’t want gritty rice or odd-smelling bean flour in your pie crust, do you?).
When you use my gfJules™ flour and follow my step-by-step photos and directions (including tips on not over-baking your lovely crust!), you will have yourself a pie fit for the tv news! (click here to watch: scroll to the bottom for my segment!)
For July 4th, I like to cut out star shapes from extra pie pastry dough and decorate the tops of my pies. Use other shapes for any time of year to make your crust pretty (and cleverly cover any cracks!)
Bring cherries, gfJules™ flour, sugar, lemon juice and water to a boil over medium heat in a large saucepan. Stir frequently so the mixture does not burn. Once boiling, lower the heat to cook another 5 minutes, or until thickened.
Remove from the heat to cool while preparing your gluten free pie crust. Refrigerate or place in the freezer if necessary to cool the mixture down before making mini pies.
Preheat oven to 400° F.
Make 2 recipes of my Grandma’s Pie Crust recipe (for a double-crust pie). Roll out according to the directions in this step-by-step post
Fill the lined pie plate with the cooked cherry pie filling and top with second rolled crust. Brush with milk of choice and cover the crust edges with foil or a pie crust saver (see my recommendations here).
Bake for 15 minutes, brush the crust lightly with an egg wash or more milk or oil, then return to the oven to bake at 375° F. for 15-20 minutes. The filling should be bubbly and the crust should be lightly browned.
Remove to cool before cutting to serve.