Name: Favorite Gluten-Free Cherry Pie
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: One 9-inch pie
Cuisine: American
Ingredients: Gluten-free pastry for Two 9-inch pies1 1/3 cup cane sugar1/3 cup gluten-free almond blend flour4 cups red tart pie cherries, washed, pitted and drained1/4 teaspoon almond extract2 Tablespoons butter, unsalted

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Gluten-free cherry pie is a family favorite! Imagine fresh sour cherries nestled in a flaky pie crust with a hint of almond flavor. Delicious!

Don’t you just love homemade cherry pie? Covered with a lattice top, this pie is ideal for any occasion. I have served this classic pie for many celebrations, including birthdays, Thanksgiving, Christmas and Easter. It is so fun to top this pie with bell cutouts for Christmas or hearts for Valentine’s Day.

I always add almond extract to my cherry pies and crisps. You may be tempted to leave it out but don’t. The almond extract brings out the flavor in the cherries, taking the pie from ordinary to extraordinary.

3 Reasons To Eat Cherries:

Cherries contain many anti-inflammatory compounds, and research suggests they may help to relieve pain from inflammatory osteoarthritis.
Tart cherries are known to contain certain chemicals that are very effective in relieving pain better than medicines like aspirin and ibuprofen.
Cherries contain melatonin, a hormone that lowers body temperature, making us sleepy. (Yawn.)

Favorite Gluten-Free Cherry Pie

Author: Bridget Towery|Baking with Bridget
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: One 9-inch pie 1x
Category: Pie
Cuisine: American

Description

Imagine fresh sour cherries nestled in a flaky pie crust with a hint of almond flavor. Delicious!

Scale

Ingredients

Gluten-free pastry for Two 9-inch pies

1 1/3 cup cane sugar

1/3 cup gluten-free almond blend flour

4 cups red tart pie cherries, washed, pitted and drained

1/4 teaspoon almond extract

2 Tablespoons butter, unsalted

Instructions

Preheat oven to 425° F. Prepare pie pastry and set aside in refrigerator.

Mix together sugar and and gluten-free flour in a large bowl. Stir in cherries. Gently spoon cherry mixture into pastry-lined pie plate; sprinkle almond extract over cherries. Dot with butter. Cover with top crust, seal and flute. Cut slits in top crust. Cover edge with 2 to 3 inch strip of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking.

Bake 35 to 45 minutes or until crust is brown. Pie is done when juice begins to bubble.