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You are here: Home / Cobblers, Crisps & Pies / Gluten Free Vegan Cherry Pie

Gluten Free Vegan Cherry Pie

June 20, 2018 by Mēgan 28 Comments

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This Gluten Free Vegan Cherry Pie will easily become your newest obsession. The crust is perfectly flaky and savory while the cherry pie filling is decadent and bursting with sweetened tart cherries. Add a scoop of dairy-free vanilla ice cream on top of your slice and you’ve got yourself a swoon-worthy dessert. Everyone will be fighting for seconds!

When was the last time you had cherry pie? Do you remember?

The last time I did was years ago (like maybe 9-10 years ago?!). WAY before I gave up gluten (and everything else). My mom made it for some holiday (Christmas, or a birthday…?). Her pies are SO good, you guys.

Slowly but surely, I’ve been making over my mom’s pie recipes, to make them work for our food sensitivities. I’ve already made over her pumpkin pie, pecan pie, and apple pie to make them gluten and dairy free.

And while this recipe isn’t based on my mom’s, I can’t wait to try these gluten-free peach hand pies. 

My biggest hurdle making over mom’s pie recipes was developing my Best Gluten-Free Flaky Pie Crust. It literally took me years of experimenting to perfect that recipe, but once I nailed it, the world of pie making opened right up!

Gluten Free Cherry Pie Crust Notes:

  1. While this crust has superb flavor and texture, because it is gluten-free, it doesn’t have the bend to it that a gluten-filled crust would have. So making a lattice weave isn’t possible.
  2. If you want a lattice-like design on the top of your pie, simply cut strips of pie crust pastry, and then carefully lay the strips down in a criss-cross pattern without weaving them. Attempting to weave your pie crust strips will most likely result in them breaking.
  3. Feel free to be creative with the crust design on top of your pie. Instead of doing a lattice-like crust design, you can use cookie cutters to make cut outs, or cut free-form random shapes using a pastry dough cutter (or pizza cutter).
  4. My absolute favorite tool for rolling out pie crust dough is this Mrs. Anderson’s 14″ Pie Crust Bag. If you don’t have one already, get one! They are cheap, and make rolling out pie crust a dream.

I prefer to serve my pie at room temperature, or cold, and topped with dairy-free vanilla ice cream. The vanilla ice cream with the cherry filling is a match made in heaven.

You can also top your pie with coconut whipped cream, or enjoy it plain.

Other Gluten Free Cherry Pie Helpful Tips:

  1. Place your uncooked pie on a baking sheet lined with parchment paper before placing in the oven to bake. The filling will most likely overflow, and it’s best you have a parchment lined baking sheet to catch the spillage vs. having it burn on the bottom of your oven (trust me, you don’t want that!).
  2. You will (most likely) have leftover pie crust pastry. You can make your own Gluten Free Vegan Pop Tarts with the extra dough, or you can roll it out and make a cinnamon sugar treat my mom used to make for my brother and I when we were kids. Here’s how she made it: Simply roll out the extra pastry dough to 1/4″ thickness (the shape doesn’t matter) and place it on a parchment lined baking sheet. Top with cinnamon and sugar, and bake until golden.

Unfortunately, I can’t make a pie for all of you (if I could, I would), but since I can’t, I hope you feel a little bit of my love when you serve this to your family.
xoxo,
Megan

Other gluten-free pie recipes to try:
No Bake Gluten Free Chocolate Cream Pie from Faithfully Gluten Free
Chocolate Raspberry Mousse Pie from My Gluten-Free Kitchen
Gluten-Free Chicken Pot Pie from Gluten-Free Palate
Gluten-Free Vegan Mocha Cream Pie from Sarah Bakes Gluten-Free

gluten free vegan cherry pie recipe

Gluten Free Vegan Cherry Pie

Yield: 1 - 9" pie
Prep Time: 30 minutes
Cook Time: 50 minutes
Additional Time: 10 minutes
Total Time: 1 hour 30 minutes

This Gluten Free Vegan Cherry Pie will easily become your newest obsession. The crust is perfectly flaky and savory while the cherry pie filling is decadent and bursting with sweetened tart cherries.

Ingredients

For the cherry pie filling:

  • 3 cans (14.5 oz. each) red tart cherries in water (I use the Oregon brand
  • 1 cup organic cane sugar
  • 3/4 cup reserved tart cherry juice from cans
  • 2 tablespoons sweet rice flour
  • 2 tablespoons arrowroot starch
  • 2 tablespoons vegan butter
  • 1/4 teaspoon almond extract

For the pie crust:

  • 2/3 cup sorghum flour
  • 2/3 cup millet flour
  • 2/3 cup arrowroot starch
  • 1/2 cup brown rice flour
  • 2 teaspoons xanthan gum
  • 1 teaspoon sea salt
  • 1 cup palm shortening
  • 1 tablespoon apple cider vinegar
  • 6-10 tablespoons cold water

Instructions

To make the cherry pie filling:

  1. Strain the canned red tart cherries, but reserve 3/4 cup of the juice (you can discard the rest).
  2. In a 3 quart heavy bottomed saucepan, whisk together the organic cane sugar, sweet rice flour, and arrowroot starch (mixing the flours into the sugar prevents them from clumping once the liquid is added to the saucepan).
  3. Add the strained red tart cherries and the 3/4 cup reserved tart cherry juice.
  4. Bring to a boil over medium heat, and then reduce to medium-low and simmer for 10 minutes, stirring often (otherwise the mixture could burn on the bottom of the pan).
  5. Remove from heat and stir in the vegan butter and almond extract until well blended. Set aside to cool.

To make the pie crust:

  1. In a large mixing bowl, whisk together the sorghum flour, millet flour, arrowroot starch, brown rice flour, xanthan gum, and sea salt.
  2. Cut in the palm shortening until the mixture resembles coarse crumbs.
  3. Add the apple cider vinegar and water, and stir gently until the mixture comes together to form a dough.
  4. To roll the dough, lay a piece of parchment paper on a work surface and lightly sprinkle with flour (I like to use millet flour for this). Place the disk of dough in the middle of the parchment paper, sprinkle the disk with more flour, and roll the dough into an 11-12” round starting from the middle and working out towards the edges. Keep sprinkling the dough with flour as needed to prevent the dough from sticking to the rolling pin.
  5. Carefully ease the crust into a 9” pie plate. Or use the bottom layer of parchment paper to invert the entire pie crust over the top of the pie plate (say a little prayer) and gently peel off the parchment paper. Press the dough evenly into the bottom and sides of the pie pan (if there are any tears in the crust, simply wet your fingers and try to smooth them out as best as you can).

To assemble the pie:

  1. Preheat oven to 425 degrees (F) and line a large baking sheet with parchment paper.
  2. Pour the cherry pie filling into the prepared pie plate.
  3. Roll out the top crust. Use a pastry dough cutter or a pizza cutter to cut the top crust into strips for a lattice-like crust, or use a cookie cutter to make other designs. Decorate top with crust as desired.
  4. Trim the edges of the bottom and top crust (if applicable) 1/2-1” beyond the edges of the pie pan. Fold under and either flute or crimp the edges of the crust using your fingers, or with the tines of a fork.
  5. If desired, brush the top crust with dairy-free milk, and sprinkle with sugar.
  6. Place the pie on the parchment lined baking sheet, and bake at 425 degrees (F) for 15 minutes. Reduce heat to 350 degrees (F) and bake an additional 35-40 minutes. The pie will be done when the crust is golden brown.
  7. Cool completely before enjoying!

Notes

Need some more tips on working with gluten-free pie crust? Check out this post for my Best Gluten-Free Flaky Pie Crust recipe. The crust recipe you see above is my Best Gluten-Free Flaky Pie Crust, but doubled, and with a touch more xanthan gum added.

© Mēgan Ancheta
Category: Cobblers, Crisps & Pies

 

gluten free vegan cherry pie

 

Filed Under: Cobblers, Crisps & Pies, Gluten Free, Sweet Treats, Vegan Tagged With: baking, canned tart cherries, cherries, cherry, dairy free, egg free, food, gluten-free, homemade, pastry, pie, pie crust, recipes, vegan

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Reader Interactions

Comments

  1. Sheila Perl

    June 21, 2018 at 10:41 am

    Your crust of hearts is gorgeous! Great idea!

    Reply
    • Megan

      June 21, 2018 at 11:53 am

      Thank you so much, Sheila! I’m really happy with how it turned out!

      Reply
  2. Nancy Bellinger

    June 21, 2018 at 12:33 pm

    Your pie is gorgeous and makes my mouth water. And your site and blog are so good. What a great job you are doing.

    Reply
    • Megan

      June 21, 2018 at 8:29 pm

      Awe… thank you so much, Nancy. I appreciate you saying that!

      Reply
  3. I Heart Naptime

    June 21, 2018 at 2:26 pm

    Yum, love cherry pie! The hearts on top are super cute 🙂

    Reply
    • Megan

      June 21, 2018 at 3:25 pm

      Thank you! 😉

      Reply
  4. Michelle

    June 21, 2018 at 3:59 pm

    What a gorgeous crust! It’s nice to have a gluten free option for when you need it! Thank you!

    Reply
    • Megan

      June 21, 2018 at 5:06 pm

      Thanks so much, Michelle! 🙂

      Reply
  5. Cassidy @ Cassidy's Craveable Creations

    June 21, 2018 at 6:40 pm

    This looks so amazing!!! I love the hearts on top ? ❤❤❤

    Reply
    • Megan

      June 21, 2018 at 8:28 pm

      Thank you, Cassidy! I like them too. 😉 I think I might try stars next time.

      Reply
  6. Melanie | Melanie Makes

    June 21, 2018 at 7:11 pm

    Love all of the pie crust hearts on top – such a pretty pie!

    Reply
    • Megan

      June 21, 2018 at 8:28 pm

      I do too, thanks Melanie!

      Reply
  7. Demeter

    June 22, 2018 at 6:02 am

    This looks pretty amazing! I’m ready for a slice RIGHT NOW!!

    Reply
    • Megan

      June 23, 2018 at 7:27 pm

      Me too! LOL! Thanks Demeter!

      Reply
  8. Erin | Dinners,Dishes and Dessert

    June 22, 2018 at 10:33 pm

    This looks incredibly delicious!

    Reply
    • Megan

      June 23, 2018 at 7:27 pm

      Thanks Erin! It definitely is!

      Reply
  9. Toni | Boulder Locavore

    June 23, 2018 at 6:55 am

    This is really pretty!! And looks easy to make, too!

    Reply
    • Megan

      June 23, 2018 at 7:27 pm

      Thanks, Toni!

      Reply
  10. Sandra | A Dash of Sanity

    June 25, 2018 at 5:21 am

    Really gorgeous! I seriously need to try this!

    Reply
    • Megan

      June 26, 2018 at 6:28 pm

      Yes, yes you do! Thank you, Sandra!

      Reply
  11. Morgan | Just What We Eat

    July 11, 2018 at 1:41 pm

    This cherry pie looks awesome! I LOVE your pie crust recipe. I make it all the time and can’t wait to try out this cherry pie. Also, why have I never heard of a pie crust bag until today!? Ordering one now! Thanks so much for sharing!

    Reply
    • Megan

      September 18, 2018 at 10:16 am

      Hi Morgan,
      Thank you so much! I’m so happy you love my pie crust recipes! That’s a favorite here too. 😉

      That pie crust bag is such a lifesaver! Seriously! I think everyone should have one.

      Reply
  12. Julie Tornquist

    December 2, 2018 at 6:12 pm

    Is there a good recipe for an all purpose flour that is both gluten and rice free?

    Reply
    • Megan

      December 17, 2018 at 10:25 am

      Hi Julie,
      I don’t baking using an all purpose flour, so I’m not sure.

      Reply
  13. Julie

    June 25, 2019 at 12:07 pm

    Hi! We have fresh tart cherries – do you know the conversion from canned to fresh? Can’t wait to try this recipe!

    Reply
    • Megan

      June 27, 2019 at 6:54 am

      Hi Julie,
      Wow – that’s a tough one! We never get fresh tart cherries up here in Alaska in abundance, so I feel like I can’t answer your question. I’ve never worked with the fresh variety. I’m sorry!

      Reply
  14. Cynthia Cartledge

    December 10, 2019 at 4:31 am

    Love this recipie! and just bought the rolling bag!
    Could I add some sugar on the pie dough? regular sugar, coconut, xilitol, stevia…? thank you!

    Reply
    • Mēgan

      April 19, 2020 at 4:45 pm

      You bet!

      Reply

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Megan Ancheta

Hi - I'm happy you're here! I'm Mēgan, mother of 2, wife, photographer, knitter. And I LOVE gluten-free food! Read more...

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