Gluten free cherry pie

    1 hour 20 min

    A gluten free cherry pie with homemade gluten free pastry, great for those intolerant to wheat or gluten.

    8 people made this

    Makes: 1 (23cm) cherry pie

    • For the pastry
    • 200g gluten free plain white flour, such as Doves Farm®
    • 100g unsalted butter
    • 2 tablespoons granulated sugar
    • 1 egg
    • 1 to 4 tablespoons cold water
    • For the filling
    • 800g black cherries, stoned and halved
    • 2 tablespoons cane sugar
    • 1 teaspoon ground cinnamon
    • 3 tablespoons gluten free cornflour

    Prep:20min  ›  Cook:30min  ›  Extra time:30min chilling  ›  Ready in:1hr20min 

      For the pastry:

    1. Combine the flour and butter in a large bowl. Rub the flour and butter together till the mixture resembles fine breadcrumbs. Mix in the granulated sugar, egg and a little water, just enough to form the dough. Wrap the pastry in cling film and pop it in the fridge to chill for 30 minutes.
    2. Preheat the oven to 200 C / Gas 6. Grease and line a 23cm pie dish.
    3. For the filling:

    4. Meanwhile in a saucepan over a medium heat, combine the cherries, cane sugar, cinnamon and cornflour. Cook and stir for 4 to 6 minutes until heated through and syrupy.
    5. Remove the pastry from the fridge, divide in half then roll out both halves on a floured surface. Line the prepared pie dish with the first sheet and press gently into the sides. Spoon in the cherry mixture then cover with the second pastry lid. Trim and seal the edges. Cut small slits in the pastry lid to allow for steam to escape.
    6. Bake for 30 minutes in the preheated oven, or until the pastry is golden brown. Remove from the oven and cool slightly before serving.


    To ensure that this recipe is gluten free, double check all of your ingredients for gluten or gluten free additives.

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