For the last couple of years when cherry season rolls around my husband says we must get tart cherries for pie. Neither of us grew up eating fresh cherry pie. I honestly hated cherry pie since whenever I did have it it was made from a can of pie filling.
But since tasting freshly baked, real cherry pie we are both huge fans. It does take a little more work than some pies since you have to make a filling instead of just putting the fruit/sugar right into the crust. But it doesn’t take long. And it’s well worth the effort.
Of course this year I made a gluten free, corn free version so the whole family could enjoy it. This was my first experiment with making a gluten free pie crust. It tasted great. But it didn’t roll as well as a traditional crust. So I just pressed the dough into the pan for the bottom crust. And we rolled and cut out shapes (like sugar cookies) for the top. I still have some experimenting to do. So be on the lookout for an updated pie crust. In the mean time, this one tastes great!
This was all around a wonderful treat. Even my little guy that doesn’t care for sweets/desserts kept asking for more. Maybe I’ll have to make more tart desserts for him. Top the pie with homemade vanilla ice cream or freshly whipped cream. A perfect mid-summer dessert.
It’s also a fun treat to make with your kids. Let them make their own pie. It’ll taste even better that way. Don’t mind the mess. Just enjoy some time baking with your kids.
Gluten Free Cherry Pie
4 1/2 cups tart cherries, pitted
1 1/2 cups organic cane sugar, sucanat or coconut sugar*
4 Tbsp. tapioca flour*, arrowroot or cornstarch
2 tsp. gelatin (optional)
1 1/2 Tbsp. butter to dot (optional)
1 Tbsp. organic cane sugar, sucanat or coconut sugar for sprinkling (optional)
1 cup amaranth flour*
1/2 cup tapioca flour*
1/2 cup white rice flour*
1 tsp. sea salt*
2/3 cup + 2 Tbsp. organic palm shortening, butter or lard
1/3 cup water + 1 tsp. vinegar
1 tsp. ground flax seeds (optional – helps bind the dough)
Prepare the crust:
Combine the flours and salt (and flax seeds) in a food processor or bowl. Cut/pulse in half of the fat until it looks like corn meal. Cut/pulse in the other half of the fat to look like small peas.
Add the water + vinegar and blend until fully combined/the dough comes together.
Split the dough into two equal parts. At this point you can cover and refrigerate the dough or use it right away.
Press one half of the dough into the bottom and up the sides of a 9″ pie pan. Set aside or refrigerate until ready to use.
Prepare the filling:
Place the cherries in a medium sauce pan. Cook over medium heat until the cherries have released a lot of juice. This will take about 5 minutes.
Combine the sugar, tapioca and gelatin. Add this mixture to the cherries. Cook, stirring, until the filling thickens.
Remove from heat and allow to cool slightly.
Prepare the pie:
Heat the oven to 375 degrees F.
Pour the filling into the prepared pie crust. Dot with butter. Roll the other half of the pie dough. Cut into shapes and place them on top of the filling. Sprinkle with sugar.
Bake for 50 – 55 minutes, until the crust is golden. Allow to cool completely before cutting. You can warm the pie when serving.
I’m the same way with cherry pie/desserts. I think the store bought pie filling is gross, but I love the taste of a homemade cherry pie filling with fresh cherries! Yum!
I am so excited to use this recipe. By the way, check out this recipe for pie crust: http://www.kidswithfoodallergies.org/page/recipe-page.aspx?recid=848&name=Millet%20Pie%20Crust. I used it for Thanksgiving pumpkin pie (allergy free for us means: no corn, dairy, nut, or egg). The crust turns out great and is very easy (no chilling required). I am literally baking a cherry pie right now with this crust again (but using canned cherry filling!! 🙁 ) This is my first time ever baking cherry pie, and my third time ever baking any pie!
Thanks and let me know if you try the crust. It’s not my recipe by the way.