Tired of overly sweetened desserts that mask the natural flavor of fruits? A perfectly balanced gluten-free cherry pie with just the right level of sweetness can seem impossible to achieve. This not-too-sweet homemade gluten-free cherry pie delivers that perfect balance while highlighting the natural tartness of cherries.
Hi, I’m Emma, the heart behind GusRecipes, and I’ve spent years perfecting this gluten-free cherry pie recipe. After countless experiments with different flours and sweetener combinations, I’ve finally created a pie crust that’s both flaky and gluten-free, paired with a cherry filling that lets the fruit shine without sugar overload.
In this recipe guide, I’ll walk you through selecting the perfect cherries, making a foolproof gluten-free crust, and creating a filling that maintains that delicate sweet-tart balance. You’ll also find troubleshooting tips, storage advice, and serving suggestions to make your gluten-free cherry pie experience truly special.
Why This Gluten-Free Cherry Pie Recipe Works
- Uses simple, easy-to-find gluten-free flour blends that mimic traditional wheat flour texture
- Reduces sugar content by 30% while enhancing natural cherry flavors
- Creates a flaky, tender crust that doesn’t crumble or get soggy
- Perfect for both special occasions and weekend family desserts
- Accommodates dietary restrictions without sacrificing taste
Choosing the Right Cherries for Gluten-Free Cherry Pie
Best Cherry Varieties for This Recipe
Tart cherries like Montmorency offer the perfect balance for a not-too-sweet pie. Their natural acidity provides depth that sweet cherries sometimes lack. However, if you prefer a milder flavor, Bing or Rainier cherries work well when combined with a splash of lemon juice to brighten their flavor.
Buying Tips for Cherry Pie Perfection
Look for cherries that are plump, firm, and deeply colored with green stems still attached. Avoid soft or wrinkled fruits. When using fresh cherries, you’ll need approximately 6 cups for a standard 9-inch pie. In off-seasons, frozen cherries work beautifully just thaw and drain them before using.
Fresh vs. Frozen vs. Canned for Gluten-Free Cherry Pie
Fresh cherries offer the brightest flavor but require pitting. Frozen cherries provide convenience and consistent quality year-round. If using canned, choose those packed in water rather than syrup to control sweetness levels.
Gluten-Free Cherry Pie Ingredients & Prep
Gluten-Free Crust Essentials
- 2½ cups gluten-free flour blend (with xanthan gum)
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup cold unsalted butter, cubed
- ⅓ cup ice water
- 1 tablespoon apple cider vinegar
Not-Too-Sweet Cherry Filling
- 6 cups pitted cherries
- ½ cup granulated sugar (reduced from traditional recipes)
- 3 tablespoons cornstarch
- 2 tablespoons lemon juice
- ¼ teaspoon almond extract
- Pinch of salt
Pantry Staples for Cherry Pie Success
- Tapioca starch (for dusting work surfaces)
- Extra gluten-free flour for rolling
- Almond milk for brushing crust
- Turbinado sugar for optional sprinkling
Step-by-Step Gluten-Free Cherry Pie Instructions
Pre-Cooking Prep for Cherry Pie
- Pit cherries if using fresh. If using frozen, thaw and drain thoroughly.
- Combine cherries, sugar, cornstarch, lemon juice, almond extract, and salt in a bowl. Let sit for 15 minutes to extract juices.
- Meanwhile, prepare your gluten-free crust by pulsing flour, sugar, and salt in a food processor.
- Add cold butter cubes and pulse until mixture resembles coarse crumbs.
- Combine ice water and apple cider vinegar, then drizzle into flour mixture while pulsing until dough just comes together.
- Divide dough into two discs, wrap in plastic, and chill for at least 1 hour.
Cooking Method for Perfect Gluten-Free Cherry Pie
- Preheat oven to 425°F (220°C) and place a baking sheet on the lower rack.
- Roll one disc of dough between two sheets of parchment paper to ¼-inch thickness.
- Carefully transfer to a 9-inch pie dish, pressing gently into corners.
- Pour cherry filling into pie shell, dot with 1 tablespoon butter cut into small pieces.
- Roll second disc of dough for top crust. Create lattice design or place whole with vents cut.
- Crimp edges to seal, brush with almond milk, and sprinkle lightly with turbinado sugar if desired.
Doneness Check for Cherry Pie
Bake at 425°F for 15 minutes, then reduce temperature to 375°F (190°C) and continue baking for 40-45 minutes until filling is bubbling in the center and crust is golden brown. If edges brown too quickly, cover with foil.
Resting Your Cherry Pie
Allow pie to cool completely (at least 3 hours) before slicing to let the filling set properly. Cutting too soon will result in a runny pie.
Pro Tips for Perfect Gluten-Free Cherry Pie
Avoiding Common Cherry Pie Problems
- Keep all ingredients cold – especially butter and water for a flaky crust
- Add 1 tablespoon vodka to crust dough for extra tenderness (alcohol evaporates during baking)
- Place a baking sheet under your pie to catch potential overflow
- Create a foil shield for pie edges if they brown too quickly
Tool Recommendations for Cherry Pie Success
- Cherry pitter for fresh cherries (saves hours of work)
- Ceramic pie weights or dried beans for blind baking
- Pie shield to prevent edge burning
- Glass pie plate to monitor bottom crust browning
Storage & Reheating Cherry Pie
Store at room temperature, loosely covered, for up to 2 days. Refrigerate for up to 5 days. Reheat individual slices in a 300°F (150°C) oven for 10 minutes for that fresh-baked texture.
Looking for more delicious gluten-free baking ideas? Check out my Pinterest collection for hundreds of tested recipes that never compromise on flavor!
Flavor Variations for Gluten-Free Cherry Pie
Spiced Cherry Pie
Add ½ teaspoon cinnamon, ¼ teaspoon nutmeg, and a pinch of cloves to your cherry filling for a warming autumn version.
Lower-Sugar Options
Replace half the sugar with monk fruit sweetener or erythritol for an even less sweet pie that’s suitable for those watching sugar intake.
Complementary Flavor Additions
| Addition | Amount | Flavor Profile |
|---|---|---|
| Vanilla bean | 1 bean, scraped | Mellow, aromatic |
| Balsamic vinegar | 1 tablespoon | Deep, rich complexity |
| Orange zest | 1 tablespoon | Bright, citrusy |
| Dark chocolate | ¼ cup chopped | Decadent contrast |
| Fresh thyme | 1 teaspoon | Herbaceous surprise |
Serving Suggestions for Gluten-Free Cherry Pie
This not-too-sweet cherry pie pairs beautifully with:
- A small scoop of vanilla bean ice cream for contrast
- Freshly whipped cream with a hint of almond extract
- A dollop of Greek yogurt for a tangy counterpoint
- A sprinkle of toasted sliced almonds for crunch
- A drizzle of warm honey for those wanting additional sweetness
FAQs About Gluten-Free Cherry Pie
Can I make this cherry pie crust ahead of time?
Yes! The gluten-free dough can be made up to 3 days ahead and stored in the refrigerator, or frozen for up to 3 months. Thaw overnight in the refrigerator before using.
Why is my gluten-free pie crust crumbly?
Gluten-free crusts need adequate moisture. If yours is crumbling, add ice water one teaspoon at a time until it holds together. Also, rolling between parchment paper helps maintain integrity.
Can I reduce the sugar even further?
You can reduce to as little as ⅓ cup, but remember that sugar contributes to the thickness of the filling as well as sweetness. You may need to increase cornstarch slightly to compensate.
Conclusion
Creating a not-too-sweet homemade gluten-free cherry pie that doesn’t compromise on texture or flavor is absolutely achievable with the right techniques. This recipe celebrates the natural tartness of cherries while providing a tender, flaky gluten-free crust that will impress everyone at your table.
Whether you’re gluten-intolerant or simply looking for a dessert that isn’t cloyingly sweet, this cherry pie delivers a sophisticated flavor profile that lets the fruit shine. The reduced sugar content makes it perfect for those who appreciate desserts with more complex flavor notes.
Ready to create your own masterpiece? Gather your cherries, prepare your gluten-free crust, and enjoy the satisfaction of creating a truly spectacular pie that everyone can enjoy!
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Not-Too-Sweet Homemade Gluten-Free Cherry Pie: The Secret to Delicious Baking
- Total Time: 1 hr 15 mins
- Yield: 1 pie 1x
Description
A classic cherry pie made completely gluten-free featuring a flaky gluten-free crust and a sweet-tart cherry filling that slices beautifully and tastes just like the original.
Ingredients
2 gluten-free pie crusts (top and bottom)
4 cups fresh or frozen cherries, pitted
3/4 cup granulated sugar
3 tbsp cornstarch
1 tbsp lemon juice
1/2 tsp vanilla extract
1/4 tsp almond extract
Pinch of salt
1 tbsp butter, cubed
1 egg, beaten (for egg wash)
1 tbsp coarse sugar (optional)
Instructions
1. Preheat oven to 400°F (205°C).
2. Roll out one gluten-free crust and fit into a 9-inch pie pan.
3. In a large bowl, combine cherries, sugar, cornstarch, lemon juice, vanilla, almond extract, and salt.
4. Pour filling into prepared crust and dot with butter.
5. Place second crust on top, crimp edges, and cut vents.
6. Brush top with egg wash and sprinkle with coarse sugar if desired.
7. Bake for 20 minutes, then reduce heat to 350°F (175°C).
8. Continue baking for 30–35 minutes until filling is bubbly and crust is golden.
9. Cool completely before slicing.
Notes
Let the pie cool fully to allow the filling to set.
Frozen cherries work well — do not thaw before using.
Serve with vanilla ice cream or whipped cream for best results.
- Prep Time: 20 mins
- Cook Time: 55 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 28g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg
Keywords: gluten-free cherry pie, cherry dessert, gluten-free pie