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    Home / Desserts / Pies & Tarts
    4.6 from 7 reviews

    Gluten-Free Sweet Cherry Pie

    By Alanna Taylor-Tobin on Jul 10, 2017 (updated Jun 19, 2023) / 22 Comments Jump to Recipe

    With a tender, buttery gluten-free crust and sweet cherry pie filling, this gluten-free cherry pie is the ideal dessert to make when you find yourself with a glut of cherries! It's equally good made with fresh or frozen sweet cherries, both of which bake into a chunky, ruby red filling.

    The ratios are spot-on: you'll get gooey roasted cherries and buttery crust in every bite. Plus, I'll also show you how to make an effortless double crust pie, no lattice-weaving required!

    A slice of cherry pie sits on a plate topped with melty ice cream
    A flaky, buttery gluten-free pie crust loaded with gently sweetened fresh or frozen cherries makes this pie an absolute dream!

    This gluten-free cherry pie recipe is dedicated to my niece, Cierra, who's one of my favorite people on the planet. My sister and I recently visited Cierra in New York City and we all went to see Waitress together on Broadway, starring Sara Bareilles. After we dried our eyes, the show left us all with a massive craving for pies and tarts!

    Aside from the phenomenal singing, dancing, acting, and songwriting, the thing that impressed me the most about the show was when Sara Bareilles MADE PIE CRUST ONSTAGE. This gifted goddess casually rolled out the dough, pressed it into the pan, trimmed and crimped it, all while reciting lines in a southern accent in front of hundreds of people.

    Not gonna lie: if I had to make my pie dough in front of hundreds of people, I would cry even harder and longer than I did after Waitress's stirring finale.

    hands are presenting a whole baked pie topped with cute star-shaped dough cut-outs
    Dough cut-outs make a fun and functional topping, no lattice-weaving required!

    She's my Ins-PIE-ration

    My niece has a fierce love for cherry pie, so I decided to make this boozy, spice-kissed cherry pie recipe in her honor. It's got a kick of booze because Cierra is a connoisseur of craft cocktails, and a hit of spice because so does she. And it's topped with stars because that's what she is.

    We call her Diva. (My niece that is. But, well, this pie is also a bit of a diva I suppose!)

    Gluten-Free Crust for Cherry (and other) Pie

    This gluten-free cherry pie recipe starts with my favorite gluten-free pie crust. which I originally developed for my cookbook Alternative Baker. While I love this crust's abundance of flavor, lack of xanthan gum, and fabulously flaky finish, it's undeniably a bit of a beast to make. It uses 3 gluten-free flours, 2 starches, and ground chia or flax seed in addition to butter, sugar, salt, and ice water.

    While all of these ingredients add up to big flavor and flake, putting it together can be as daunting as singing karaoke to a 3-octave Sara Bareilles song (which is something I did *not* attempt while in NYC despite having the opportunity).

    Rest assured that if you've never made pie crust before, my gluten-free pie tutorial will walk you through the process as painlessly as possible.

    hands are pricking an unbaked gluten-free pie crust with a fork
    My fabulously flaky & tender gluten-free pie crust made with oat flour & rice flour

    Sweet Cherry Pie Ingredients & Substitution Suggestions

    This cherry pie filling uses just 5 main ingredients and comes together in about 20 minutes.

    • Sweet cherries star of this filling. Use any variety you like, or a combination, such as Bing, Chelan, or Rainier. A cherry pitter makes quick work of them; this is the one I like. Frozen cherries work just as well; no need to defrost them first, the filling will just take a little longer to bake (bonus that frozen cherries are already pitted!)
    • Sugar sweetens the pie. I like organic granulated sugar for the filling, and coarse Demerara sugar for sprinkling the top crust. For refined sugar-free, sub by weight coconut sugar or maple sugar.
    • Cornstarch thickens the filling. For corn allergies, try using tapioca or arrowroot flour, or use a gluten-free all-purpose flour; you may need to adjust the amount.
    • Whiskey (or lemon juice) adds depth of flavor, giving the pie a boozy kick. Be sure to source a gluten-free whiskey if need be, or use brandy or gold rum instead. Or nix the booze and use a little lemon juice to sharpen the flavors.
    • Cinnamon adds a hint of spice, and salt sharpens the flavors. You can also add 1/8 teaspoon cayenne if you'd like a little extra kick! Omit the cinnamon for a more traditional gluten-free cherry pie.

    Method

    This recipe makes one 9-inch pie, serving 8-10 people. With its pretty cut-out top that's easier than weaving a lattice, you'll feel like a pro when you slide it into the oven!

    a gluten-free unbaked pie crust has been pricked with a fork
    Prepare the gluten-free pie dough. Shape half of the dough into a 9-inch crust, and roll the other half out into a round. Cut out shapes with cookie cutters or a small glass for the topping, and chill both the crust and the cut-outs.
    hands are placing star-shaped dough cut-outs over the cherries
    To make the filling, stir all of the filling ingredients together – cherries, sugar, cornstarch, cinnamon, salt, and whiskey or lemon juice. Scrape the filling into the bottom crust, and top with the cut-outs, overlapping them slightly and leaving windows for steam to escape.
    the cut-outs are on top of the pie, sprinkled with sugar and ready to bake
    Brush the cut-outs with milk or cream and sprinkle with coarse sugar.
    the finished pie has been baked
    Bake the pie until the topping is golden and the filling is bubbling thickly, about 40 minutes.
    the pie has two wedges cut out
    Let the pie cool completely to set the filling, at least 2 hours.
    a wedge of pie is on a plate and ready to nom!
    Cut the pie into wedges and serve, preferably with homemade vanilla ice cream!

    A slice of pie is shown from the side, revealing a glossy cherry filling and two layers of flaky crust
    Layers of goodness! Flaky gluten-free pastry, sweet, gooey cherry filling, and drippy vanilla ice cream.

    The Dreamiest Pie

    Here, sweet, dark cherries bake into a chunky jam studded with juicy fruit. The bourbon and cinnamon add beguiling depth of flavor while letting the fruit hog the limelight, and just enough sugar and cornstarch thicken it into a sliceable consistency. All of this burgundy goodness contrasts flavorful, flaky gluten-free pastry.

    Bite into a slice of this spiced bourbon cherry pie topped with a drippy scoop of vanilla ice cream, and you'll soon forget all the effort that went into making it.

    A slice of pie sits on a blue plate with a scoop of ice cream melting on top

    Bojon appétit, my sweets! If you make this, I’d love to know. Please leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.

    4.58 from 7 reviews

    Gluten-Free Sweet Cherry Pie

    Print Recipe Pin Recipe
    Gluten-free cherry pie made with fresh (or frozen) sweet cherries. Just 5 main ingredients in the filling and no lattice-weaving!
    Alanna Taylor-Tobin
    Prep Time: 25 minutes minutes
    Cook Time: 50 minutes minutes
    Total: 1 hour hour 15 minutes minutes
    Servings: 8 servings, makes one 9-inch pie

    Ingredients

    • 2 batches gluten-free pie crust dough

    Filling:

    • 6 cups pitted sweet cherries (fresh, or frozen and not defrosted; about 2 ½ pounds [1,120 g])
    • ¾ cup (150 g) organic granulated sugar*
    • ¼ cup (30 g) cornstarch*
    • ½ teaspoon ground cinnamon
    • ⅛ teaspoon fine sea salt
    • 3 tablespoons (45 ml) GF whiskey, brandy, or 1 tablespoon lemon juice

    For Finishing:

    • 1 tablespoon (15 ml) milk or cream
    • 1 tablespoon (15 g) coarse sugar or granulated sugar
    • vanilla ice cream, for serving
    Prevent your screen from going dark

    Instructions

    Make the crust

    • Prepare the gluten-free pie crust dough as directed. Form half of the dough into a 9-inch pie crust as directed, and chill until needed, at least 30 minutes and up to 2 days if covered.
    • On a surface dusted lightly with oat flour, roll the remaining pie dough to a 12-inch round, it will be about 1⁄4-inch thick or a little thicker. Use a cookie cutter, biscuit cutter, or small glass to cut out shapes measuring about 2-inches in diameter.
    • Place the dough shapes on a small baking sheet lined with parchment paper and chill until firm, 20 minutes and up to 2 days if covered. Optionally, press the dough scraps together, wrap and chill until firm, and repeat the rolling/cutting process once more. You may not need all the cut-outs, and extras can be baked alongside the pie for a snack.

    Make the pie

    • Position a rack in the lower third of the oven, top with a baking stone if you’ve got one and preheat to 425ºF (220ºC). Line a rimmed baking sheet with parchment paper for easy cleanup.
    • To make the filling, in a large bowl, whisk together the sugar, cornstarch, cinnamon, and salt to combine. Add the cherries and bourbon, tossing to combine, and let sit 10-20 minutes to draw out the juices a bit.
    • Spoon the fruit and juices into the chilled crust, smoothing it flat. Place the chilled dough shapes over the top of the fruit, overlapping them slightly and leaving lots of windows for steam to escape. Brush the rounds with the cream or milk and sprinkle with the coarse sugar.
    • Place the pie on the lined baking sheet and slide into the oven on the baking stone. Bake at 425ºF (220ºC) for 15 minutes, then decrease the oven temperature to 375ºF (190ºC) and continue baking until the crust is golden and the fruit is bubbling thickly, 35–50 more minutes. (Err on the side of overbaking lest you wind up with soupy filling that doesn't set.)
    • Let the pie cool completely to set the fruit, at least 2 hours, then cut into wedges and serve at room temperature with ice cream. The pie is best shortly after baking and will keep at room temperature for up to 1 day, or refrigerated for up to 3 days.

    Notes

    *In place of the sugar, sub by weight coconut sugar or maple sugar
    *In place of cornstarch, sub by weight tapioca or arrowroot flour (you may need to use 1-2 tablespoons more to set the pie)
    • This pie is adapted from my cookbook Alternative Baker and it boasts a crust made with whole grains and no gums. That said, feel free to swap in your favorite pie crust if you prefer; you’ll need enough for 1 ½ single crust 9-inch pies. See step-by-step photos of how to make this gluten-free pie crust here.
    • In these photos, I used a mix of fresh and frozen cherries which works well; the frozen cherries break down into more of a chunky jam, while the fresh ones hold their shape. Feel free to use all fresh or all frozen cherries, or a combination.
    • The pie dough can be made up to several days in advance, and I recommend making it at least one day ahead to ease prep on the day of baking, and to allow the dough to absorb moisture which results in a nicer texture once baked.
    • Be sure to source a certified gluten-free whiskey or other spirit if you or your guests are sensitive to potential trace amounts of gluten lurking therein. You can also use brandy or spiced rum. If you prefer to leave off the alcohol altogether, replace the whiskey with 1 tablespoon lemon juice.
    Nutritional values are based on one of eight servings.

    Nutrition

    Calories: 495kcalCarbohydrates: 72gProtein: 5gFat: 21gSaturated Fat: 12gCholesterol: 49mgSodium: 269mgPotassium: 317mgFiber: 5gSugar: 36gVitamin A: 645IUVitamin C: 7.3mgCalcium: 71mgIron: 1.4mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

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    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

    Learn more and find out where to buy →

    Reader Interactions

    Comments

      4.58 from 7 votes (6 ratings without comment)

      Leave a Comment & Rate this Recipe Cancel reply

      I love reading your comments, reviews, and questions! If you enjoyed this recipe, please consider giving it a star rating when you post a comment. These help people discover my recipes online. Thank you for your support and for being part of The Bojon Gourmet community!

      xo, Alanna

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    1. Sabrina B. says

      July 13, 2017 at 10:35 pm

      what a beautiful pie, both as a subject of your photographs and as a recipe, what a nice twist with the bourbon, lovely and sophisticated, thank you for this recipe!

      Reply
      • Leigh says

        July 13, 2017 at 11:06 pm

        You made that dough sound way hard. Not a great way to promote your product. I made your dough for the first time last weekend, and it was pretty easy. It was only the third time I've ever made pie dough. One died before it began, one was okay but not flavorful, and this one was almost as compliant as a gluten dough but way more flavorful, even after being over baked in a suspect quiche recipe. You're right it does like to be hydrated. That was the one issue I ran into. After resting the dough overnight in the refrigerator, the flours had taken up all the moisture and made the dough too dry. I had to add in more water. It was still tender thanks to the lack of gluten, and it flaked well with only one folding.

        When we get Twin Peaks season 3, I'll be making this pie.

        Reply
        • Alanna says

          July 15, 2017 at 5:35 pm

          I'm so glad you like the recipe and that you don't find it too much of a pain to make - I really appreciate the feedback! Yes, this'll be perfect for Twin Peaks, haha.

          Reply
      • Leigh says

        July 13, 2017 at 11:08 pm

        It looks like I addictenaly replied to your comment instead of the post. Sorry! Hopefully the moderator can take care of that...

        Reply
    2. Baykan Kombi Servisi says

      July 19, 2017 at 2:04 am

      It looks delicious.

      Reply
    3. Rachael @ Rachael's Foodie Life says

      July 19, 2017 at 4:12 am

      wow you have taken two my favourite things, cherry pie & bourbon and made them better! i am absolutely making this pie as soon as i can get good cherries here in Aus!

      Reply
      • Alanna says

        July 21, 2017 at 5:27 pm

        Aw, thank you Rachael! Sounds like you have excellent taste! ;)

        Reply
    4. Laura | Tutti Dolci says

      July 21, 2017 at 9:39 am

      This is cherry pie perfection! And I love your pretty star cut-outs! :)

      Reply
      • Alanna says

        July 21, 2017 at 5:17 pm

        Aw, thank you Laura!! Your cut-out pie crust and baking method is THE BEST - thanks for showing me the way. <3

        Reply
    5. Claire Miller says

      August 03, 2017 at 7:58 pm

      Do you think this would work with lard? I'm cooking for celiacs with egg and dairy issues.
      Your blog is just great by the way. As someone in the food industry, I appreciate the thoroughness of your recipe testing. Nice work, lady!

      Reply
      • Alanna says

        August 04, 2017 at 9:49 pm

        Hi Claire! Thanks so much for the kind words - that means a lot to me! I've never worked with lard so I can't be sure. I've made this crust with coconut oil, and it's a little more crumbly and difficult to work with than the butter version. Some readers have had good success using a vegan butter - you'll want to decrease the salt if using something salty. Please let me know what you try!

        Reply
        • Anita says

          August 02, 2019 at 10:34 pm

          What a magnificent recipe! Can you tell me how to make a dairy-free version? What to substitute for the buttermilk and the butter?

          Reply
          • Alanna says

            August 03, 2019 at 10:17 am

            Aw thanks Anita! You can use vegan butter in place of the dairy butter (I love Miyoko's if you can get your hands on some). In place of the buttermilk, just use additional ice water plus 1 teaspoon lemon juice. Please let me know if you try it!

            Reply
    6. Xander says

      November 17, 2017 at 10:30 pm

      I would like to make this for my future brother-in-law this Thanksgiving, but buying all the different flours feels like it might get expensive. If I used a gluten free mix would this recipe still work?

      Reply
      • Alanna says

        November 17, 2017 at 11:11 pm

        Hi Xander, that's a really good question (and I totally understand not wanting to buy all those flours for the first time, haha!) I *think* I tried making this with Pamela's a couple of years ago and it was AWFUL. I like their mix for cakes and things, but didn't have good luck with it here. That said, Cup 4 Cup or Bob's 1 to 1 might be good ones to try. Please let me know if you experiment!

        Reply
        • Kamisha says

          December 20, 2017 at 12:14 am

          Hi Xander, if you have a good food processor or thermomix you can easily mill your own flours, I'm sure you are more than likely to have rice at home and possibly oats. I put the rice, oats, chia seeds and millet all in together :)

          Reply
          • Alison Marie says

            May 26, 2018 at 10:55 am

            This is such a helpful comment, Kamisha! I can't find millet flour but I have hulled millet and a Vitamix , so I am almost there.

            Reply
    7. Jon s says

      April 12, 2021 at 7:44 am

      Only issue i see is that most celiacs will get reactions from the bourbon ... even if tbe slvohol cookd out the gluten proteins can have a reactive affect...

      Reply
      • Alanna says

        April 15, 2021 at 10:36 pm

        Absolutely, that's why I specified in the recipe that you can use a GF whiskey such as Queen Jennie sorghum whiskey, or brandy instead. :)

        Reply
    8. Stephan Tobin, PhD says

      June 20, 2023 at 3:55 pm

      This pie looks incredibly delicious! My mouth is watering. Too bad I can't just eat the photo. I appreciate the fact you respond so supportively to most of the comments your followers make.

      Reply
    9. Sara says

      July 08, 2023 at 6:06 pm

      Have you ever made this with tart cherries? Love every recipe of yours I’ve tried! Thank you for all you do!!!

      Reply
      • Alanna Taylor-Tobin says

        July 09, 2023 at 9:45 am

        Hi Sara,

        I made a tart cherry pie years ago; I believe it came from Gourmet magazine and it used instant tapioca as the binder - it was so good! But I haven't tried this pie with tart cherries. I think you could use them here and up the sugar by another 1/4 cup or so, maybe leave off the bourbon and spices since the tart cherries have a brighter flavor. I'm not sure if there would need to be more or less starch, or if the same amount will work.

        Please let me know if you experiment and I can add it to the recipe notes!

        -A

        Reply

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    Welcome

    I'm Alanna, a recovering pastry chef and award-winning cookbook author. I love sharing well-tested, from-scratch recipes for your favorite desserts and sweet treats made (undetectably) gluten-free with alternative flours. Because everyone deserves to eat good food. Bojon appétit! About →

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    My cookbook, Alternative Baker, contains 100+ recipes featuring corn, oat, chestnut, almond, buckwheat, sorghum, and other gluten-free flours. Find out where to get your copy! →

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    This favorite springtime recipe made the cover of This favorite springtime recipe made the cover of my cookbook Alternative Baker so it has a special place in my heart … and stomach because I ate so much of it! 

It starts with a flaky gluten-free crust made with sweet rice, oat, and millet flours filled with loads of fresh strawberries and rhubarb. 

The cut-out top crust is fun to make and prettier than a traditional lattice IMHO. 

I just shared the recipe on TBG. Comment “recipe please” and I’ll send it to you. 

Bojon appétit my sweets! 👩🏻‍🍳

#glutenfreepie #glutenfreebaking #strawberryrhubarb #rhubarbrecipes 

https://bojongourmet.com/gluten-free-strawberry-rhubarb-pie/
    Just popped the recipe for these GF rhubarb streus Just popped the recipe for these GF rhubarb streusel muffins on TBG. Comment "recipe please" and I'll DM it to you! 

This one's dedicated to my amazing husband Jay, a.k.a. chief bottle-washer at TBG and best cat dad ever. 😻

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It's no wonder he didn't want to let these muffins go. They're moist and tender, loaded with jammy rhubarb, and topped with spice-kissed brown sugar streusel. A blend of almond, oat (or sorghum), and sweet rice flours makes them tender and sneakily gluten-free. 

As for why Zeppo and Hank choose him instead of the die-hard cat lady with the soft lap – that's one of life's great mysteries. 

Bojon appétit, my sweets!

#glutenfreemuffins #rhubarbrecipes #glutenfreebaking #almondflourrecipes #rhubarbmuffins 

https://bojongourmet.com/gluten-free-rhubarb-muffins/
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