You can't go wrong with a homemade gluten free cherry crumble pie! It's a classic recipe that's always a crowd hit. Made with frozen cherries (both sweet and tart) and a delicious crispy paleo pie crust!
Let's give a big warm welcome to summer's favorite pie! This gluten free cherry pie is sweet and juicy with an easy crumble on top (much easier than a lattice pie top if you ask me!).
To make this gluten free cherry pie you will need the following:
- Frozen cherries - These are used in the filling. A combination of sweet and tart provide the perfect filling flavor! Frozen cherries are easiest as they are usually already pitted but fresh will work too.
- Coconut sugar - This is used in both the filling and the crumble. You can substitute maple syrup in the filling and brown sugar in the crumble if desired.
- King Arthur Paleo Baking Four - The flour used in the crust. This paleo flour blend is a combination of almond flour, cassava flour, and coconut flour. It's perfect for pie crusts and can be great if you don't typically have a variety of paleo flours in the kitchen.
- Coconut oil - Used in the crust. Make sure it is in a solid state (not liquid). If desired, palm shortening will work in this recipe too.
Step by step directions
Let's make pie! This isn't your traditional cherry pie - I think it's even easier to be honest! The crumble is a breeze to make and you don't have to mess around with weaving dough to make a lattice top crust. All you need is a pot for the filling, a food processor or blender fo the dough, and a 9-inch pie pan.
Step 1 : Prepare the filling
To make this gluten free cherry pie filling, add the frozen cherries to a pot along with the coconut sugar, lemon juice, vanilla, and arrowroot starch. Heat the pot over medium heat which will soften the cherries. Stir regularly until the mixture begins to simmer. Allow the pot to simmer for about 5 minutes until it begins to thicken up enough to coat the back of a spoon or spatula.
Set the pot aside while you prepare the rest of the gluten free cherry pie. The filling will thicken up even more as it cools down.
Step 2 : Make the pie dough
Add the King Arthur Paleo Baking Flour to a food processor with the egg and pulse a few times to combine. Then turn the processor on and pour in the maple syrup, 4 Tbsp ice water, and 3 Tbsp coconut oil while it's running. A large ball of dough should begin to form. If it's not, add another Tbsp of ice water until the dough is sticking together.
Wrap the ball of dough in saran wrap and place it in the fridge for about 15 minutes to chill while you prepare the crumble.
I don't recommend chilling the dough for any longer than 15 minutes or you risk the dough getting too firm which would make it hard to roll out. If you need to set it aside for more time, place it out on the counter in the saran wrap instead. It won't firm up as quickly on the counter.
Step 3 : Make the crumble
Add all of the crumble ingredients to a bowl and mix well with the back of a fork. Mix well until it resembles chunky thick sand. Set the bowl aside until ready to bake the gluten free cherry pie. The crumble will firm up even more as it sits.
Step 4 : Roll out the dough
Roll out the pie dough on a piece of parchment paper sprinkled with a little extra flour. Make sure it's large enough to cover a 9-inch pie pan. Flip the dough into a pie dish. Press the dough into the corners and patch any spaces that may have broken (it's inevitable with gluten-free dough).
To get the classic ruffled edges to the pie crust, press your pointer finger and middle finger knuckles along the inside of the edge while pressing your other pointer finger in between your knuckles on the outside of the pie crust. Refer to the picture below for a visual.
If you find it difficult to move the rolled out dough into the pie pan, check out the video at the bottom of this post to see how I do it!
Step 5 : Add the filling and crumble
Pour the cherry filling into the crust and then sprinkle the crumble evenly over top. It's okay if there are a few bare spots, this is how you get those cherry juices to peak through!
Bake it in the oven until the crumble turns a toasted brown. Make sure to keep an eye on the pie crust to prevent it from getting too brown. If needed wrap the edges of the crust in aluminum foil or use a pie shield. You can also brush a quick egg wash over the edges to help keep the crust a golden brown color.
For reference, I didn't use either for my pie, I simply checked on it to make sure the crust wasn't getting too dark.
Once baked, let the gluten free cherry pie chill for at least 4 hours before slicing.
Make sure that the pie has set before serving. You will know it's set when you can gently press on some of the cherry filling and it feels like there is some structure. This normally takes about 4 hours for the pie to completely set up after it comes out of the oven. If you want to expedite the process, allow the pie to come to room temperature and then transfer it to the fridge for another hour or so.
When ready to serve, cut the pie with a sharp knife into slices. Wipe off the knife after each slice to ensure clean and even cuts. Serve with a scoop of vanilla ice cream on top and enjoy!
You can serve this gluten free cherry pie warm or cold, it's up to personal preference. If you prefer yours warm, still allow the pie to set and then warm up a slice in the microwave for 20 seconds.
If you have left over pie, you can easily store it by wrapping some aluminum foil or saran wrap over the top of the pie. It will keep for up to 2 days at room temperature on the counter or 4 days when stored in the fridge.
Frequently asked questions
If a recipe calls or corn starch, you can probably substitute it will arrowroot starch. This gluten free cherry pie recipe was made with arrowroot starch in the filling so you still have that thick juicy consistency without the need for corn starch!
No worries, I have a super easy gluten free pie crust recipe you can use instead. For the crumble, use almond flour in place of the paleo flour.
You can use all tart cherries in this gluten free cherry pie recipe if desired. I don't recommend using all sweet cherries. They have a different texture and aren't as soft and vibrant as the tart cherries. I used a combination of the two in this pie recipe and found it to be a great combination!
Check out more pie recipes here:
PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!
Gluten-free Cherry Crumble Pie
- Medium pot
- Food Processor
- 9-inch Pie Dish
For the Filling
- 6 cups cherries - (sweet and tart, frozen)
- ⅓ cup coconut sugar
- 1 Tbsp lemon juice
- 1 tsp vanilla
- 3 Tbsp arrowroot starch
For the Crust
- 2 cups King Arthur Paleo Baking Flour
- 1 egg
- 2 Tbsp maple syrup
- 4 - 5 Tbsp ice water
- 3 Tbsp coconut oil - solid
For the Crumble
- ¾ cup King Arthur Paleo Baking Flour
- ⅓ cup coconut sugar
- ¼ cup coconut oil - melted
- ¼ cup rolled oats - gluten-free
To Top (optional)
For the Filling
- Place the frozen cherries in a pot along with the coconut sugar, lemon juice, vanilla, and arrowroot starch.
- Heat the pot on the stove over medium heat. Stir occasionally until the cherries begin to melt and get soft. This will take about 5 minutes.
- Allow the mixture to bubble slightly until it begins to thicken up and can coat the back of a spatula or spoon. Remove from heat and allow the filling to cool down.
For the Crust
- Add the King Arthur Paleo Baking Flour to a food processor with the egg. Pulse a few times to combine.
- Turn the food processor on and add the maple syrup, 4 Tbsp ice water, and 3 Tbsp coconut oil while it's running. A large ball of dough should begin to form. If it's not, add another Tbsp of ice water until the dough is sticking together.
- Wrap the dough in plastic wrap and place it in the fridge for about 15 minutes to chill while you prepare the crumble.
For the Crumble
- In a large bowl, add the King Arthur Paleo Baking Flour, coconut sugar, coconut oil, and rolled oats.
- Mix with the back of a fork or rubber spatula until the mixture develops clumps; set aside.
- Preheat oven to 350 F. Place a piece of parchment paper down on a working surface and sprinkle with a little extra King Arthur Paleo Baking Flour. Roll the dough out so it's big enough to fit in a 9-inch pie dish.
- Transfer the dough to the pie dish by flipping the parchment paper on top of the pie dish. press the dough into the corners and patch any spaces that may have broken.
- Form the edges of the pie by pressing your pointer and middle finger knuckles into the inside edge and fit the tip of your pointer finger in the middle on the outer side. Do this around the entire pie.
- Pour the filling into the pie and sprinkle the crumble over top.
- Bake the pie in the oven for 30 - 35 minutes until the filling is bubbling. Make sure to check on it to make sure the crust isn't getting too dark.
- Let the pie set for at least 4 hours before slicing and serving!