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!
Combined with my impossibly tender and flaky homemade gluten free pie crust, this homemade gluten free cherry pie knocks it out of the proverbial park. It’s the perfect dessert for every patriotic holiday — of course — but don’t stop there. It’s the perfect dessert for so many delicious occasions!
As with apple pies, I like to use a mixture of varieties of fruit in my cherry pies. For this pie, I prefer Morello and organic sweet, pitted cherries to total the 7 cups used in my pie.
But when I ran out of cherries for this pie on July 4th this year, I didn’t panic. I simply made up the difference with organic frozen blueberries and I must say … it was accidental genius. The combination was heavenly. And the red, white and blue effect was stunning, don’t you agree?
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!)
You can even use this delicious recipe to make lattice out of the crust — seriously! It’s that soft and supple and stretchy!
Then brush with milk, oil or egg wash and let the oven work its magic. I’m telling you — this is the gluten free pie crust of your dreams — with this cherry pie filling or ANY filling!
Feel free to lattice it up, or cut shapes out of the crust to decorate, or do whatever you would do with a wheat flour crust to make your gluten free cherry pie special. You can do that with this amazing gluten free pie crust recipe.
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!)
(WOW that’s an old photo! That’s my gfJules Flour packaging from way back in 2014!)
However you choose to bake it — even in these adorable mini pie pans! — this gluten free cherry pie will be a hit!
- 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)
- 2 recipes my Grandma's Pie Crust
- milk or egg wash to brush onto crust
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 (for mini pies bake only another 12 minutes). The filling should be bubbly and the crust should be lightly browned.
Remove to cool before cutting to serve.
Amount Per Serving Calories 201Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 26mgSodium 63mgCarbohydrates 42gFiber 3gSugar 28gProtein 4g
Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.
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