Gluten-Free Cherry Pie
This Gluten-Free Cherry Pie features a flaky, buttery crust filled with a vibrant cherry filling, perfect for any occasion.
Ingredients
For the crust
- 2 cups Gluten-Free All-Purpose Flour Key for achieving a flaky crust.
- 1 cup Unsalted Butter Keep it cold for the best results.
- 1 tbsp Granulated Sugar For sweetening the crust.
- 1 tsp Salt Elevates all flavors.
- 1 egg Egg Wash (1 egg + 1 tbsp water) Gives the crust a golden sheen.
For the cherry filling
- 4 cups Fresh Cherries Use sweet cherries when in season.
- 1 cup Granulated Sugar Sweetens the filling.
- 2 tbsp Lemon Juice Balances the sweetness.
- 2 tbsp Cornstarch Thickens the filling.
- 1 tsp Vanilla Extract Rounds out the flavors.
- 1/2 tsp Cinnamon (optional) Adds warmth and depth to the filling.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Mix gluten-free flour, salt, and sugar in a bowl. Cut in cold butter until it resembles coarse crumbs.
- Gradually add cold water until the dough comes together. Divide into two discs, wrap in plastic, and refrigerate for at least 30 minutes.
- Pit and slice your cherries in half, then toss them in a bowl with sugar, lemon juice, cornstarch, and vanilla extract.
Assembly
- Roll out one dough disc on a floured surface and place it in a pie pan, trimming any excess. Pour in the cherry filling.
- Roll out the second disc for the top crust. Create a lattice design or simply lay it over the filling. Seal the edges and cut slits for steam to escape.
- Brush the crust with egg wash.
Baking
- Bake in the preheated oven for 30-35 minutes until bubbling and golden-brown.
- Let it cool before serving.
Notes
For the best pie, chill your dough and prevent a watery filling by using the right amount of cornstarch. Serve warm with vanilla ice cream for an extra treat.