Gluten Free Classic Cherry Pie

Total time3 hr 35 min

Prep time40 min

Cook time55 min

Tart cherries cooked down with sugar, cornstarch, a splash of lemon juice, and just a hint of almond extract make a filling that's jammy, bright, and never cloying. That filling gets tucked between two rounds of buttery, flaky pastry, vented on top so the deep-red juices bubble through as it bakes. A brushed-on glaze and a sprinkle of coarse sugar give the top crust that glossy, deep-golden shine and a satisfying crackle with every slice. Let it cool fully before cutting so the filling sets up into clean, jammy wedges rather than a runny mess. This one's a genuinely solid choice for a gluten free dessert table, delivering all the nostalgic, old-fashioned pie-shop appeal without asking you to sacrifice a single bite.

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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
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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

2 lbs (about 6 cups) fresh or frozen pitted tart cherries, thawed and drained if frozen
¾ cup granulated sugar
3 tbsp cornstarch
1 tbsp fresh lemon juice
½ tsp almond extract
¼ tsp salt
1 tbsp unsalted butter, cut into small pieces

For the egg wash

1 large egg
1 tbsp whole milk
1 tbsp coarse sugar, for sprinkling (optional)

Instructions

1
Make the crust: Whisk together the flour, 1 tbsp sugar, and 1 tsp salt in a large mixing bowl. Add the chilled butter cubes and work them into the flour using your fingertips or a pastry cutter until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
2
Drizzle in 6 tbsp of ice water and stir with a fork until the dough just begins to come together, adding the remaining 1–2 tbsp water a little at a time if needed. The dough should hold together when pressed but not feel wet or sticky. Divide the dough into two equal discs, wrap each in plastic wrap, and refrigerate for at least 1 hour.

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