I was so grateful for a slice of this Gluten Free Cherry Pie Sunday night! It brought comfort to Jesse and I after a rough weekend with our little girl who was fairly unwell. Thankfully Lyla is now a lot better so I’m no longer on the hunt for comfort food.
If you’re in need of a little comfort though? This Gluten Free Cherry Pie complete with vanilla ice cream will surely do the trick. It’s a nice change from the Apple Pie or Strawberry Rhubarb Pie I usually bake.
Hope you’re all well and having a great week so far. Don’t forget to get in touch if you make this recipe. I’d love to hear your thoughts. P.S Head over to my instagram account for a look at the Cherry Pie before it went in the oven. I’ve been working on my pie decorating skills!
The Naughty Dietitian.
- 2½ cups gluten free plain flour gluten free
- 2 tablespoons sugar
- ½ teaspoon salt
- 250 g unsalted butter, cut into ¼ inch cubes
- 6 tablespoons very cold water
- 750 g jarred/canned sour pitted cherries, drained
- 1/3 cup cherry liquid (from jarred/canned cherries)
- 1 cup sugar
- 3 tablespoons gluten free cornflour
- 1 teaspoon vanilla extract
- 30 g cold unsalted butter, cut into small pieces
Stir together the flour, sugar and salt in the mixing bowl of your stand mixer. Add the butter and toss with a fork to coat the flour mixture. Then using your stand mixer fitted with the paddle attachment, on medium-low speed mix the dough until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the water and mix on low speed until the dough pulls together.
Transfer the dough to a work surface, pat into a ball then halve and flatten. Lightly flour the work surface and roll out the two halves into a round 30 cm in diameter and about ⅛ inch (3mm) thick. Using the first half line the dough into a 23 cm pie dish with a ½ inch (12mm) overhang without stretching. Refrigerate the second half with the pie base until ready to create the lattice top.
In a small bowl, stir together the sugar, cornflour, and salt. Place the cherries in a large bowl, sprinkle with the sugar mixture, and toss to distribute evenly. Immediately transfer to the dough-lined pan and add the small pieces of butter.
Create the lattice pie top with the remaining pie dough as instructed below. Then refrigerate the pie until the dough is firm 20-30 minutes. Meanwhile preheat the oven to 220°C.
Bake the pie for 15 minutes at 220°C, then lower the temperature to 180°C and bake for a further 40-50 minutes until the crust is golden and the filling is thick and bubbling.
Transfer to a wire rack and let cool completely to set. Then serve with ice cream or a dollop of cream as desired.
Using a sharp knife or pastry wheel cut the rectangle into 16 strips, about ¾ inch (2cm) wide. Then lay 8 strips across the filled pie shell horizontally. Think of the top strip as number 1 and bottom strip as umber 8.
Next, fold back every second strip from the top of the pie i.e. strip 2, 4, 6 and 8. Place a long strip vertically down the center of the pie and return the folded back strips flat. Now fold back the strips you did NOT fold back the first time i.e. strip 1, 3, 5, and 7.
Place another strip parallel to the first cross strip, leaving a ½ inch (12mm) space between them, and return the strips flat. Continue until you reach the edge of the pie. Then start at the center again and work in the opposite direction.
When the pie has been covered completely, crimp edges and seal the bottom and top crusts together.
Serve at room temperature or rewarm in a 180°C (350°F) oven for 10-15 minutes just before serving with vanilla ice cream or cream.