Cherry pie-it’s delicious! That’s all I have the for the cliche long winded baking site intro. I’m not going to bore you with 7000 words on making this with my great grandmother. Sometimes I’ll read someones life story and by the time I get to the bottom, I’m shocked there’s a recipe because it’s been so long that I forgot that was what drew me in. Even Herman Melville would tell some of these people to wrap it up.
You can make this with either frozen cherries or fresh. If you are using frozen, thaw them out in a colander with something underneath to catch the juice (I rest the colander in a larger bowl). If using fresh, wash them off, remove the pits and put the pitted cherries in a colander, also with something underneath to catch the juice. Add water to the juice to get the quantity you need.
I use almond extract in the filling because it gives a nice boost to the flavor, but that’s totally up to you, especially if allergies are a concern. For the top of the pie, you can either use the crunchy topping I have included the recipe for or leave it uncovered. This pie does not hold up perfectly when sliced (at least mine did not because the cherries I used were huge), so I would not suggest something harder to cut through as a topper, like sugar cookie dough.
How good is this pie? I forgot to take a picture of an individual slice until I only had two left. I mangled one and the other broke in half as I was taking a picture. Still ate both and wasn’t that upset about not getting a picture. That’s how good this is. It makes frustrating things better. Thanks, pie! You’re always there for me.
Gluten Free Cherry Pie With Crunchy Oat Topping
Ingredients
Crust
- 1/2 cup brown rice flour 79 grams
- 6 tbsp white rice flour 60 grams
- 1/2 cup tapioca starch 60 grams
- 3/4 tsp xanthan gum
- 1/4 tsp baking powder
- 1.5 tbsp sugar
- 5 tbsp vegan butter cold, chopped into cubes
- 6 tbsp water cold
Crunchy Oat Topping
- 1/2 cup brown sugar packed
- 5 tbsp +1 tsp brown rice flour
- 2 tbsp +2 tsp tapioca starch
- 1/2 tsp cinnamon
- 1/2 cup oats
- 3.5 tbsp vegan butter cold, chopped into cubes
Cherry Pie Filling
- 5.5 cups cherries 27 ounces
- 1/3 cup reserved juice, plus water to get needed amount 5.3 ounces
- 4.5 tbsp sugar 2 ounces
- 1/4 cup cold water 2 ounces
- 3 tbsp corn starch 0.83 ounces
- 7.5 tbsp sugar 3.33 ounces
- 1/2 tsp salt
- 1/2 tbsp lemon juice 0.25 ounces
- 1/4 tsp almond extract optional
Instructions
Pie Crust
- Whisk together all dry ingredients. Cut in the butter with a pastry blender. Add water and stir together until a dough forms. Shape into a flattened ball, wrap in plastic and refrigerate for minimum of 1 hour.
- Roll out dough (use white rice flour to dust surface and dough). Place in pan. Either poke all over with a fork or fill with pie weights and bake for 7 minutes in a 350° oven. Set aside to cool.
Crunchy Oat Topping
- Whisk together all dry ingredients. Cut in butter. Set aside.
Pie Filing
- Let cherries drain. Add enough water to juice to make needed amount. Bring juice/water mixture and first sugar quantity to a boil in a small sauce pot.
- Whisk together water and corn starch. Whisk into boiling juice and water and whisk until color goes from cloudy to translucent.
- Add second sugar, salt, lemon juice and almond extract (if using). Cook until sugar dissolves, whisking constantly.
- Pour over cherries. Stir until fully covered. Pour into prepared crust. Level out. Top with crunchy topping. Bake at 425° for 30-35 minutes, until filling is making a slow bubbling (think lava, not boiling water). Let cool completely before slicing.
