Growing up cherry pie was a family favorite and this gluten-free cherry pie recipe brings me back home!
My family had a prolific cherry tree that produced tons of sour pie cherries every summer. We spent countless hours picking, washing, and pitting the cherries, and then bagged and froze them for use in pies, cobblers, and a cherry compote made with tapioca. Each summer we had a stockpile of cherries in the freezer that could feed an army our family of eight. This craggy old tree was fun to climb and provided ample ammunition for fun sibling cherry fights in our backyard.
I recently discovered that February 20th is National Cherry Pie Day, which may be in honor of George Washington and President’s Day. It’s a day to celebrate the fruity goodness that brings families together, and in our case, it helped us hone our tree-climbing, cherry-picking-throwing, and pitting skills. Plus, it’s a favorite of one of my brothers, so you know it’s got to be good. This recipe includes my gluten-free pie crust recipe which can be found here.
Lattice-Top Gluten-Free Cherry Pie
Description
This gluten-free pie crust is perfect for a fruit pie and is both delicious and gluten free diet friendly. Perfect for those with gluten sensitivities or anyone looking for a tasty and healthier alternative. Try it today and taste the difference!
Ingredients
Pie Filling Ingredients
Pie Crust Ingredients
Instructions
Gluten Free Pie Crust
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Prepare gluten pie crust according to the recipe found here.
Cherry Pie Filling and Pie Assembly
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Gather all ingredients and preheat oven to 425 degrees Fahrenheit.
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In a bowl, combine cherries, sugar, cornstarch, lemon juice, and cinnamon. Set aside for 15 minutes. After 15 minutes, the cherry mixture will release excess liquid (especially if using frozen cherries). Strain to remove for a pie that is not soggy.
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Place the cherry mixture in the pie plate prepared with the bottom crust.
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Cut up the butter into small pies and place on top of the cherries.
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Add the second crust to the top of the pie as a solid or use a lattice design. If you use a solid top pie crust, remember to add several slits to the crust to release steam. Crimp the edges.
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Using a pastry brush, brush the beaten egg over the crust and edges; sprinkle with sugar.
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Place in the oven on the middle rack for 25 minutes, place a rimmed cookie sheet lined with foil on the rack below to catch any juices.
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After 25 minutes, reduce the heat to 375 degrees Fahrenheit and bake unit the crust is golden and the cherries are bubbling. Begin checking at 25 minutes for doneness.
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Remove from the oven and let cool for at least 1 hour before serving.
Note
Cherries: I like to pack this pie with cherries. At a minimum use 6 cups. If you use frozen cherries, adding the sugar will draw out excess liquid. I like to let the cherries set with the sugar and then drain the excess. This ensures that the pie will not be soggy.
