Homemade Gluten Free Cherry Pie Filling

Homemade Gluten Free Cherry Pie Filling

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!

gluten free cherry pie with ice cream

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.

cherries

A mixture of different types of cherries makes this pie even tastier!

 

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?).

gluten free cherry pie slice

Flaky pie crusts are possible again!

 

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!)

jules on tv with pie 2015

I brought this gluten free cherry pie onto the CBS news in Baltimore this weekend – it was a huge hit!

 

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Homemade Gluten Free Cherry Pie Filling

Light and flaky gluten free pie crusts are possible with gfJules Flour!
  • Author:
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes including cooling time
  • Yield: serves 6-8

Ingredients

  • 7 cups cherries, mixed varieties
  • 5 Tbs. gfJules™ All Purpose Gluten Free Flour
  • ½ cup granulated cane sugar (more or less, depending on the tartness of the cherries you use) or unrefined coconut palm sugar
  • 2 Tbs. lemon juice
  • ½ cup water
  • ¼ tsp. almond extract (optional)

Instructions

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.

Serves 6-8.

Follow my easy step-by-step photos and directions and you'll have yourself a prize-winning homemade gluten free cherry pie!

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8 thoughts on “Homemade Gluten Free Cherry Pie Filling

  1. Can you do this recipe with any fruit and can them for later date? If so how would do the canning process. I’ve never canned amyrhing before. How long does canned fruit generally last? I’m also diabetic and eating gluten free, can i substitute the cane sugar with a sugar alternative. It looks and sounds like a easy recipe to do. Thanks for sharing this recipe. Please let me know something when you can. Have a great day.

    • Hi Debi, I can’t really comment on canning them for a later date, but I do know you can use a sugar alternative like Swerve or even Coconut Palm Sugar with good results! Enjoy!!
      ~jules

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    • Hi Jackie – you could absolutely use frozen cherries here. I would dial back the liquids somewhat, in anticipation of them melting, but if you stir your fillings together and let it sit while you make the crust, you’ll have a good gauge of how liquid-y it is before it bakes. Enjoy!
      ~jules

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