Alpha Gal Friendly Gluten Free Cherry Pie
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Learn more →Ingredients
8 servings
For the crust
- 2 cups gluten free flour blend
- ¼ cup tapioca starch
- 1 tbsp granulated sugar
- 1 tsp xanthan gum (omit if your flour blend already contains it)
- ½ tsp salt
- 1 cup (2 sticks) unsalted butter, cold and cut into ½-inch cubes
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 4–6 tbsp ice water
For the filling
- 6 cups pitted sour cherries, fresh or thawed frozen
- ¾ cup granulated sugar
- 3 tbsp cornstarch
- 1 tbsp fresh lemon juice
- ¼ tsp almond extract (optional)
- ¼ tsp salt
- 1 tbsp unsalted butter, cut into small piecesChef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
For the egg wash
- 1 large egg
- 1 tbsp milk
Chef's tipUse plain, unsweetened soy milk, measured 1:1. It's the most reliable milk swap and works in sauces, custards, and baked goods; for hot or acidic drinks, a barista-style soy milk resists curdling. - 1 tbsp coarse sugar (optional)Can be omitted
coarse sugar
Instructions
- 1
In a large mixing bowl, whisk together the gluten free flour blend, tapioca starch, 1 tbsp granulated sugar, xanthan gum, and 1/2 tsp salt. Add the cold butter cubes and work them in with 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, stirring with a fork after each addition, until the dough just comes together and holds when pressed — it should not be sticky or crumbly. Divide the dough into two equal discs, wrap each in plastic wrap, and refrigerate for at least 1 hour.
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