Gluten Free Cherry Pie
Few things signal summer like a bubbling, ruby-red cherry pie cooling on the counter, and this version delivers every bit of that classic comfort without a speck of wheat flour. The crust is built on a gluten free flour blend and tapioca starch, with xanthan gum doing the structural work that gluten normally handles — the result is a flaky, golden shell that holds its shape and crimps beautifully. Cold butter worked into the dough in pea-sized pieces is the real secret to layers that shatter just right when you cut into them. The filling leans on tart sour cherries, a squeeze of fresh lemon juice, and cornstarch to thicken everything into a glossy, jammy center that slices cleanly after the full two-hour rest. A brush of egg wash and a scatter of coarse sugar give the top crust that deep, bakery-style color that makes it genuinely hard to wait. The recipe makes 8 generous slices, so it's an easy choice for a dinner party, a holiday table, or just a weekend project that earns serious bragging rights. Anyone who has struggled to find a safe, satisfying pie at the bakery case will appreciate how confidently this one holds its own.
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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
- 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 pieces
For the egg wash
- 1 large egg
- 1 tbsp milk
- 1 tbsp coarse sugar (optional)
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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