Easy Gluten Free Cherry Pie Recipe: Dairy Free
This easy gluten free cherry pie recipe comes together very quickly - this recipe uses a homemade pie crust, but a storebought one will work also. Mix the filling, bake, and enjoy!
Servings: 12 slices
Calories: 237kcal
Ingredients
- 1 ½ gluten free pie crusts
- 42 ounces cherry pie filling 2 large cans
- 1 Tablespoon cornstarch
- 1 large egg
Instructions
- Make the pie crusts and chill as directed. Recipe will make 3 crusts, you just need one whole crust and half of another crust for this recipe.
- Meanwhile, prepare the filling. In a large bowl, add the cherry pie filling, removing ½ cup of the filling (without cherries).
- In a small bowl, place the ½ cup reserved filling and 1 Tablespoon cornstarch. Mix together until no lumps remain.
- Add the cornstarch mixture to the large bowl of pie filling and mix until completely blended.
- Preheat oven to 425F.
- On a lightly floured surface, roll one whole pie crust to fit a 9" pie plate. Place pie crust in the pie dish.
- Scrape the cherry pie filling into the pie crust.
- Lightly flour the surface for the next pie crust. Roll the remaining ½ pie crust dough into a rectangle shape. Cut off the edges and place as needed to make a rectangle.
- Use a pizza cutter or sharp knife to cut the rectangle longways, into 1 inch wide strips. You will need 6 strips total.
- Evenly place 3 strips on top of the cherry filled pie.
- Peel back the middle strip of crust, so it's halfway back. Take a 4th strip of dough and place it near the edge of the pie, in the opposite direction of the other strips of crust. Lay it on top of the two strips you didn't peel back.
- Move the peeled crust back over the 4th strip.
- Take a 5th strip of dough and peel back the two strips you didn't peel back before to place this strip in the middle. Place the peeled strips back.
- Take the 6th strip of crust and peel back the first strip of crust and place this last piece of crust down over the two strips as before.
- Trim the edges of the crust of the pie. Make notches with your pinky finger to decorate the edges of the pie if desired.
- Once the lattice is built, break the egg into a small bowl. Mix it with a fork to combine.
- Brush the lattice top with the beaten egg.
- Bake the pie for 40-45 minutes. Check it at 30 minutes and cover the edges with foil to prevent them from burning.
- Remove the pie from the oven and allow it to cool completely before slicing.
Notes
- The pie crust recipe is here. The recipe makes 3 crusts. For this cherry pie, you need one full crust and half of another crust. Save the remaining one-and-a-half crusts for another use.
- It is a very forgiving pie crust and can be formed and pressed together as needed, to make the rectangle shape for cutting the lattice strips.
- You will need 6 strips to make the lattice shown in the picture.
- The egg can be omitted but it gives the crust a lovely golden brown shine after baking.
- Allow the pie to cool completely after baking.
- Pie can be stored for 1 day covered, at room temperature.
- Pie will last for 2 days in an airtight container in the refrigerator.
- Freezing is not recommended.
