Gluten Free Cherry Pie with All-Butter Crust

Total time3 hr 40 min

Prep time45 min

Cook time55 min

Gluten Free Cherry Pie with All-Butter Crust

Sweet-tart cherries — whether you reach for fresh or frozen — get simmered down with sugar, cornstarch, and a whisper of almond extract until they turn glossy and thick enough to hold their shape in every slice. That vibrant, jammy filling gets tucked into a buttery, flaky double crust that's rolled thin, crimped by hand, and slashed with vents so steam can escape as it bakes. A quick egg wash and a scatter of coarse sugar give the top a deep golden shine and a satisfying crackle. It bakes low and slow enough that the filling sets up fully, so once it cools you get clean, structured slices instead of a runny mess. This one's a solid pick for a gluten free dessert table, delivering all the classic bubbling-fruit, buttery-crust experience you want from a cherry pie. Let it rest the full two hours — the payoff is a slice that holds together beautifully from crust to filling.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

8 servings

For the crust

2 ½ cups all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
See all
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 tbsp granulated sugar
1 tsp salt
1 cup (2 sticks) unsalted butter, cut into ½-inch cubes and chilled
6–8 tbsp ice water

For the filling

5 cups pitted tart cherries, fresh or frozen (thawed and drained if frozen)
¾ cup granulated sugar
3 tbsp cornstarch
1 tbsp fresh lemon juice
¼ tsp almond extract
¼ tsp salt
2 tbsp unsalted butter, cut into small pieces

For assembly

1 large egg
1 tbsp whole milk
1 tbsp coarse sugar (optional)

Instructions

1
In a large mixing bowl, whisk together the flour, 1 tbsp granulated sugar, and 1 tsp salt. Add the chilled butter cubes and work them into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
2
Drizzle in ice water 1 tablespoon at a time, tossing with a fork after each addition, until the dough just holds together when pressed — it should not be sticky or wet. You will likely need 6–8 tablespoons total.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!