Gluten-Free Cherry Pie
Growing up I had cherry pie with premade filling from a can. I knew no better way and it was okay but far from great. When my mother-in-law introduced me to great cherry pie using Oregon tart cherries I never looked back! This perfectly wonderful gluten-free cherry pie made with my favorite gluten-free crust is a favorite of mine, my husband, and my daughter.
Ingredients
- Double pie crust
- 2 cans tart Oregon cherries, drained; reserve 1 cup of juice
- 5 tablespoons cornstarch
- ¾ cups sugar
- ½ teaspoon almond extract, optional
Egg wash
- 1 egg yolk
- 2 teaspoons water or heavy cream
Instructions
- Preheat oven to 400 degrees F.
- Drain the cherries and reserve the juice.
- Add cornstarch and sugar to a saucepan; stir well with a whisk.
- Stir 1 cup of the cherry juice into the cornstarch mixture.
- Cook over medium heat, stirring constantly until thickened.
- Remove from heat.
- Gently stir in cherries and optional ingredients.
- Pour filling into a pastry-lined pie pan.
- Place the second pie crust on top.
- Seal the edges of the crust and vent by making slits in the crust with a knife.
- Make an egg wash by whisking egg yolk and water or cream together; brush over crust.
- Re-vent crust if egg wash sealed the vented cuts together.
- Bake for 45 minutes or until crust browns and filling begins to bubble.
- If necessary, cover edges with aluminum foil or pie crust shield during the last half hour to prevent over-browning.
- Cool pie for several hours to allow the filling to thicken before slicing.
- Serve plain, ala mode, or with whipped cream.
