Are you craving a taste of summer, even when autumn leaves are falling? This gluten-free cherry pie recipe is the perfect answer! Bursting with sweet, juicy cherries and encased in a flaky, tender crust, this dessert is surprisingly easy to make and completely delicious. Forget store-bought pies – this homemade recipe will quickly become your go-to for easy recipes, healthy meals, and quick dinner ideas. It’s a guaranteed crowd-pleaser, perfect for family gatherings or a cozy night in. Let's get baking!
Ingredients:
For the Gluten-Free Crust:
- 2 ½ cups gluten-free all-purpose flour blend (ensure it’s a blend designed for pie crusts)
- 1 tsp salt
- 1 cup (2 sticks) unsalted butter, very cold and cubed
- ½ cup ice water
For the Cherry Filling:
- 4 cups fresh or frozen pitted cherries (if using frozen, thaw and drain well)
- 1 cup granulated sugar
- ¼ cup cornstarch
- 1 tbsp lemon juice
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
Instructions:
Making the Gluten-Free Crust:
- Combine dry ingredients: In a large bowl, whisk together the gluten-free flour and salt.
- Cut in the butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs. Work quickly to keep the butter cold.
- Add ice water: Gradually add the ice water, a tablespoon at a time, mixing lightly until the dough just comes together. Don't overmix.
- Chill the dough: Form the dough into two discs, wrap each in plastic wrap, and chill in the refrigerator for at least 30 minutes. This allows the gluten-free flour to hydrate and makes the crust easier to handle.
Assembling and Baking the Cherry Pie:
- Preheat oven: Preheat your oven to 375°F (190°C).
- Prepare the filling: In a large bowl, combine the cherries, sugar, cornstarch, lemon juice, cinnamon, and nutmeg. Gently toss to coat the cherries evenly.
- Roll out the dough: On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate.
- Add the filling: Pour the cherry filling into the pie crust.
- Top the pie: Roll out the second disc of dough and either place it over the filling or cut it into strips for a lattice top. Crimp the edges to seal. Cut slits in the top crust to allow steam to escape.
- Bake: Bake for 50-60 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, cover the edges with aluminum foil.
- Cool: Let the pie cool completely on a wire rack before slicing and serving. This allows the filling to set properly.
Tips for the Best Gluten-Free Cherry Pie:
- Use a good quality gluten-free flour blend: The success of this recipe relies heavily on the flour blend. Look for a blend specifically formulated for pie crusts.
- Keep everything cold: Cold butter is crucial for a flaky crust. Make sure your butter, flour, and water are all chilled.
- Don't overmix the dough: Overmixing will develop the gluten (even in gluten-free flour) and result in a tough crust.
- Blind bake (optional): For a crispier bottom crust, you can pre-bake the crust for 15 minutes before adding the filling.
Variations:
- Add a streusel topping: For extra deliciousness, sprinkle a streusel topping over the pie before baking.
- Use different fruits: This recipe can be easily adapted to use other fruits like blueberries, raspberries, or a combination of berries.
- Make individual pies: Roll out the dough and cut it into smaller circles to create individual mini pies.
Nutritional Information (per serving, approximate):
This information is an estimate and may vary depending on the ingredients used.
- Calories: Approximately 350-400
- Fat: 18-22g
- Carbohydrates: 45-50g
- Protein: 4-5g
This gluten-free cherry pie recipe is a delicious and satisfying dessert that’s perfect for any occasion. Enjoy the homemade cooking experience and the delightful taste of this easy-to-make, healthy, and best recipe! It's the perfect addition to your collection of quick dinner ideas and delicious dishes.