Gluten Free Cherry Pie

We’re nearing the end of cherry season here in Maine and I thought that there’s no time like the present to post a cherry recipe! This super simple pie recipe is sure to be a hit at any family bbq this summer. Honestly, the longest part of it all is pitting the cherries, and if you’re thinking ahead, you’ll make sure you have one hidden away at the back of one of your drawers.

YOU WILL NEED: 1, 9 inch pie plate


Gluten Free Pie Crust

•4 cups cherries, pitted and cut in half

•2/3 cup granulated sugar

•1 tablespoon lemon juice

•1/3 cup cornstarch

•1/2 teaspoon ground cinnamon

•1/2 teaspoon almond extract (optional)


1.) Preheat oven to 400ºF and line your 9 inch pie plate with the pie crust.

2.) Prepare the cherries by removing the pits and cutting them in half. Add them to a large saucepan, then add in the granulated sugar and lemon juice. Cook over medium heat for 3-4 minutes to release some of the juices.

3.) Using a slotted spoon, remove the cooked cherries and place them in a bowl, leaving the juice in the pan. Pour some of the juice into a bowl, and mix in the cornstarch. Pour the cornstarch mixture back into the juice and cook for another 1-2 minutes, or until thickened. Remove and pour over the cherries.

4.) Pour the cherries into the prepared pie crust and top with the rest of the pie crust in a lattice pattern. Brush with an egg wash, one egg and a splash of milk. Bake for 35-40 minutes, or until the pie is golden brown on top and bubbling. Serve with vanilla ice cream.

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