Gluten-Free Black Cherry Pie

In my books, you’ll see a lot of food. I write about huge, delicious meals and mouth watering pastry desserts. Pies are always coming out of the oven, and muffins piled high on a plate on the counter… I write about food because I love to eat. It probably shows!

One of my favourite desserts is pie, but since I’m celiac, getting the crust right has been a challenge. However, after a lot of trial and error, I’m finally pleased with my crust!

So, without further ado, I bring you my gluten-free Black Cherry Pie!

Filling Ingredients:

1kg frozen cherries (I use the black pitted cherries that are available at my grocery store.)
1 1/2 cups white sugar
1/4 cup water

Corn starch slurry:
3 heaping tbsp corn starch
Approx. 1/4 cup water, or maybe a bit more.
You want your corn starch to be fully dissolved in the water, but you don’t want to be adding more water than necessary to your cherries.

Filling Directions:

Put the water, cherries and sugar together in a saucepan on med-high heat. Let the cherries come to a boil. (The water from the cherries will combine with the bit of water in the bottom of the pot, and it will actually be quite juicy!) When it comes to a slow boil, add in the corn starch slurry, and continue stirring until the water is thickened. Then take it off the heat.

Crust Ingredients:

2 1/2 cups gluten-free all purpose flour
1 tsp salt
10 tbsp Crisco
1 egg
2 tbsp very cold water (if needed) (depending on the size of your egg, you might not.)

1/2 cup of flour set to the side for when it’s time to roll it.

Egg wash:
1 egg mixed with 2-3 tbsp of water

1 short but sincere prayer for success

Crust Directions:

Mix flour and salt together in a medium-large bowl. Using a fork, cut the Crisco into the flour mixture until it is crumbly. Add the egg. Then slowly dribble in cold water (if needed) stirring it in so that you have a soft dough consistency. Put it into the fridge for a few minutes–it makes working with the dough easier.

Use a pastry cloth with a generous amount of flour worked into the cloth and smoothed on top. Use a rolling pin cloth cover as well with lots of flour worked into it in order to roll half the dough out until it is large enough to fill the bottom of a pie plate. Very carefully transfer the crust to to the pie plate. If you are anything like me, it will break apart. Just mash into the bottom–no one is going to see that part!

Add the filling on top of the bottom crust, and then roll out another crust to go on top. Again–if you are anything like me, it’s going to break apart a little bit. And when that happens, you can fit the pieces together on top of the pie. Trim the dough around the edges and press down on the edges to seal the top crust to the bottom. Take your leftover dough and roll it out again, then use a cookie cutter to cut out cute shapes. Use those to cover over any unsightly places on your pie.

If you want to try something different (and maybe easier) just cover the top of your pie in those cookie cutter shapes of crust. It’ll be pretty, and it’ll do the job, too. (This is an idea one of my readers gave me! Don’t ever say cooking is a solitary experience! 😉 )

Brush egg wash on top of the pie and then sprinkle white sugar on top of that. The egg wash really makes a big difference for a gluten-free crust, I find! It’s worth the extra step.

Bake at 375F for 40-45 minutes.

Say a little prayer for success. I can’t guarantee results here, but I never slide a pie into the oven without one! 🙂

If you’d like to read the Amish romances that inspire this kind of baking, check out my book list! I have a lot of heart-warming, family-centred stories for you to try.

And if you’d like to keep up with my book news and get a chance to win packages from me, sign up for my monthly newsletter. Every month, we choose four lucky winners from my subscriber list to receive signed books and knitted surprises.

Happy reading!

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