Someone recently asked me if I had a gluten free cherry pie recipe, and it got me thinking. It is my husband’s fave, though I do not care for it. I thought I would make him a gluten free treat and try one of the gluten free pie crust recipes from “Gluten Free Cooking For Dummies®“. Because all flours measure differently, my dough ended up very crumbly. So, I add a bit of shortening to soften up the dough which makes crusts nice and flaky, too! I only had 2 cans of cherry pie filling, but really needed 3 for my pie pan, but it worked out alright anyway. Please make sure you read your the labels of any pie fillings. Comstock is gluten free, and at one time Walmart’s Great Value brand was gluten free. Just check.
Check out other pie crust recipes at:
A wonderful cherry pie a partial crust on top without the hassle of adding an entire top crust.
- 2 batches of Gluten Free Pie Crust
- 2 - 3 cans of Comstock Cherry Pie Filling (It's gluten free!) (3 cans for deep dish)
- Sugar and brown sugar for sprinkling on top (optional)
- Butter (optional)
- Approximately 2 or more tablespoons shortening, if needed
- Make a double batch of the pie crust filling, and if too crumbly, add some shortening; enough to make it pliable and easy to handle, roll, not stick, etc.
- Preheat oven to 375°F.
- With the first batch either press into a greased 9" pie plate or roll dough out to about 15", depending upon width and depth of your pie pan, and place in pie pan cutting off anything hanging over the edge. But do place dough on the top of your pie pan edge.
- Roll out some extra dough in little strips about 1/4 - 1/3" wide. Press the strips along the top edges, sealing strips together.
- Using your index finger push down on top strips to create a scalloped edge.
- Bake the empty crust for 10 minutes; set aside.
- Preheat oven to 425°F.
- Roll out additional dough and with a cookie cutter, cut your desired shapes. Make sure they are not too thick, or they will not brown, like mine in the photo above.
- Add the cherry pie filling to the par-cooked crust.
- Place the shapes atop the filling.
- Sprinkle with sugar and brown sugar. You may cut in some butter, if desired, to create a crumbly mixture. I did not.
- Bake for 30-40 minutes. The crust edges may brown sooner than the rest. If this occurs, add aluminum foil around the edges to prevent further browning.
- Cool and serve.