The best cherry pie recipe made gluten free and vegan.
Prep Time30 minutesmins
Cook Time40 minutesmins
Total Time1 hourhr10 minutesmins
Course: Dessert
Cuisine: American
Keyword: apple pie, cherry pie, gluten free pie crust
Servings: 10servings
Calories: 379kcal
Author: Ciarra Siller
Equipment
food processor or pastry cutter
pie dish
medium pot
Ingredients
gluten free pie crust
3cupsgluten free all purpose baking flourmeasure for measure
1cup cold vegan butterchopped
1tbsporganic cane sugar
½tsp salt
6-8 tbsp cold water
plant milk for brushing as "egg wash"
cherry pie filling
6cupsfrozen cherriespitted
¾cuporganic cane sugar
¼cupcorn starch
3tbsplemon juice
Instructions
To make the crust, in a food processor, pulse together the flour, sugar and salt until combined. Add the butter and process until the mixture resembles coarse meal. Slowly add in the cold water, pulse 2 or 3 times between each addition. The dough should hold together when squeezed with your fingers but should not be sticky.
Turn the dough out onto a floured work surface and knead for 30 seconds until the dough is smooth. Divide into 2 equal portions, and shape each into a disk. Wrap one of the disks in plastic wrap and chill in the refrigerator until ready to use.On a floured work surface, roll out the first dough disk until it's roughly ⅛ inch in thickness. Roll the dough around the rolling pin and unroll it on top of a pie dish. Gently press the dough into the bottom and sides of the dish, removing the overhang.
To make the filling, add the cherries, sugar, lemon and corn starch to a heavy-bottom pot over medium heat. Cook until the cherries are tender and have released juices, about 10 minutes. Let cool.
Roll out the second pie crust until it's roughly ⅛ inch in thickness and cut into 10-12 one-inch strips. Create a lattice crust over the top. Trim the overhang and use a fork to press the edges together. Brush the crust with plant milk ("egg wash") and bake the pie at 375 F° for 35-45 minutes and crust is golden brown. Let the pie cool at room temperature for 2 hours before slicing and serving.
Notes
This pie is best if stored covered and chilled in the refrigerator for up to 5 days.