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Submitted by Gluten Free Cherry Pie

Gluten Free Cherry Pie

Delicious Gluten Free Cherry Pie goes awesome with Vanilla Rice Dream."


1/2c. tapioca flour
1c. almond meal
1/2c. sorghum flour
1/2c. sweet rice flour
1/2t. xanthan gum
1 1/4 sticks cold butter
about 1/4c. cold water

4c. tart cherries
3/4c. sugar
2 1/2T. cornstarch
1T. lemon juice
1/2t. Gluten Free vanilla


Combine all the flours and xanthan gum in a large bowl. Cut in the chilled butter until it is pea sized slowly add the water until it's a consistency you can roll out. Let the dough chill in the refrigerator for a couple hours. For the filling in a med saucepan combine the cherries and sugar start to bring to a boil, add the lemon juice and vanilla, constantly stirring with a whisk. Add in the 2 1/2T. of cornstarch while whisking until it is all incorporated. Once it has come to a boil, boil for a few minutes then turn it off and remove from heat.

After a couple hours get your pie dough out and place on a Gluten Free floured surface to roll out. This will make two pie crusts. Roll out to about a 10" circle to leave room for crimping. Place the dough in the 9" pie pan and crimp the edges. Take a fork and poke holes in the bottom of the crust. Take the pie filling and put in the pie crust. You may either keep the top crust whole and place slits in it or you may cut it into strips and do a lattice crust. Bake it on a cookie sheet at 425 degrees for 15 min and reduce it to 350 degrees for 25-35 min. Let cool for an hour.

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Nutritional Information
Per Serving

no nutrition information available

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