Printable Gluten Free Cherry Pie Recipe Card

bite of gluten free cherry pie on a fork

5 from 1 vote

Printable Gluten Free Cherry Pie Recipe Card

This easy gluten-free cherry pie recipe comes together very quickly - this recipe uses a homemade pie crust, but a store-bought one will work also. Mix the filling, bake, and enjoy!

Prep Time25

Cook Time45

Cooling time3

Total Time4 10

Course: Dessert, Snack

Cuisine: American

Diet: Gluten Free, Low Lactose

Servings: slices

Calories: 290kcal

Author: Tikare

Ingredients

For the Pie Filling

21 ounces cherry pie filling 1 large can
⅓ Tablespoon cornstarch

For the Crust

2 gluten free pie crusts (bottom + lattice top)
1 large egg (for egg wash)

Instructions

Preheat the oven to 425°F (220°C).
Roll out the larger dough disc and fit it into a 9″ pie plate. Trim excess.
Mix cherry pie filling and cornstarch in a medium bowl until combined.
Heat the cherry mixture over medium until bubbling, then simmer for 60 seconds to thicken.
Pour the thickened filling into the crust.
Top Crust: Roll out the smaller dough disc. Place over the filling whole or cut into strips for a lattice.
Trim and crimp edges to seal. Cut slits to vent, if using a full crust.
Beat the egg and brush it over the top crust.
Bake for 35–45 minutes, until the crust is golden and the filling bubbles.
Cool on the counter 3–4 hours before slicing to let the filling set.

Notes

Pro Tips

If the dough cracks when placed in the pan, press it back together, because gluten-free dough is forgiving.
Always roll on a surface dusted with starch/flour to minimize sticking.
Use pastry strips for classic lattice. This also creates steam vents.

Estimated Nutrition (Per Slice, 1 of 8)

Based on typical gluten-free cherry pie estimates from food databases, these are the nutrition and calorie calculations:

Calories: 290-320 kcal
Carbohydrates: ~40-50 g
Fat: ~10-15 g
Protein: ~2-3 g

Note that the actual nutrition depends on the exact ingredients and serving size.

Nutrition