Gluten Free Cherry Pie
Best Ever Gluten Free Cherry Pie with a perfectly buttery crust. This perfect summer pie is sure to impress any crowd!
Ingredients
Crust
- 3 cups almond flour
- 1/2 cup coconut flour
- 1/4 cup sugar
- 1 tsp salt
- 1 tsp baking powder
- 2 tsp xanthan gum
- 1 tsp apple cider vinegar
- 2/3 cup unsalted butter cold and cubed
- 1 large egg
Filling:
- 4 cups cherries pitted
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- 1 cup sugar
- 1 1/2 tsp xanthan gum
Top of Crust:
- 3 tbsp unsalted butter melted
Instructions
- In a food processor add your almond flour, coconut flour, sugar, salt, baking powder, xanthan gum, apple cider vinegar, and butter. Pulse until you get a crumbly mixture. Add in your egg and pulse until a dough forms.
- Form a ball of dough and divide into two pieces, one piece should be larger than the other, this will be your bottom crust. Flatten each one into a disk shape and wrap completely in plastic wrap. Freeze your dough for 30 minutes.
- Preheat your oven to 350 degrees F and grease a 9 inch pie dish, set aside.
- Remove the larger piece of dough from your freezer. Place the disk of dough on top of a large piece of parchment paper, then place a second large piece of parchment paper on top of your dough. Using a rolling pin, roll out the dough until it is around 11 inches wide (round). If your dough is too soft place in your freezer again for 15 minutes. Carefully place your crust in the bottom of your prepared pie dish, push the dough down and close any cracks that may have formed. Using a fork, poke holes all over your crust. Cover the edges of your crust with tinfoil and bake for 20 minutes. Remove from oven and allow to cool while you make your filling.
- In a large mixing bowl, add all of your pie filling ingredients and mix well until combined. Let it set and prepare the top of the pie crust. Repeat step from the bottom dough, once it is rolled out cut into thin strips with either a sharp knife or pizza cutter.
- Remove the tin foil from the edges of your bake pie crust, pour your cherry pie filling into your bottom crust. Place the strips of dough on top in a lattice shape. Brush the exterior of the crust with your melted butter.
- Bake the pie for 45-50 minutes, or until golden on top. Remove the pie from the oven and let it cool completely. Enjoy!
Nutrition
Serving: 1sliceCalories: 312kcalCarbohydrates: 15gProtein: 8gFat: 26gFiber: 7gSugar: 5g
Tried this recipe?Let us know how it was!