Gluten-Free Easy Homemade Cherry Pie
A classic American cherry pie featuring sweet-tart cherries in a tender, flaky crust topped with an elegant lattice design. This homemade version combines fresh, frozen, or canned cherries with a simple cornstarch filling that thickens beautifully during baking. The golden lattice crust adds visual appeal while allowing steam to escape. Perfect for summer gatherings, holidays, or any time you want to showcase seasonal cherries. The filling strikes an ideal balance between sweet and tart, enhanced with vanilla and a hint of lemon. Serve warm with vanilla ice cream for the ultimate comfort dessert.
Ingredients
- 2 unbaked pie crust recipe
- 1 cup sugar
- 3 tablespoons cornstarch
- ¼ teaspoon kosher salt
- 1 tablespoon butter
- 1 tablespoon lemon juice
- 3 cups cherries, fresh (pitted), frozen (thawed), or canned
- 1 teaspoon vanilla extract, or almond extract
- 1 large egg white(optional)
- 1 tablespoon coarse sugar(optional)
Instructions
- 1
Preheat oven to 400°F
- 2
Roll one pie dough into 12-inch circle on floured surface
- 3
Place dough into 9-inch pie plate and trim overhang
- 4
Combine sugar, cornstarch, salt, butter, lemon juice, and cherries in large saucepan
- 5
Cook over medium heat, stirring frequently until thickened
- 6
Remove from heat and stir in vanilla extract
- 7
Allow filling to cool slightly
- 8
Pour cherry filling into unbaked pie crust
- 9
Roll second dough into 12-inch circle
- 10
Cut dough into 16 evenly sized strips
- 11
Lay half the strips vertically across filling
- 12
Weave remaining strips horizontally to create lattice pattern
- 13
Brush with egg white and sprinkle with coarse sugar if desired
- 14
Bake until golden brown
- 15
Rest for 15 minutes before slicing and serving
Tips
Use a mix of sweet and tart cherries for the best flavor balance and depth.
Pre-cook the filling to prevent a soggy bottom crust and ensure proper thickening.
Chill pie dough before rolling to prevent shrinkage and make handling easier.
Good to Know
Cover and refrigerate for up to 3 days. Best served within 24 hours for optimal crust texture.
Assemble pie completely and refrigerate unbaked for up to 1 day before baking. Add 5-10 minutes to baking time.
Serve at room temperature or slightly warm. Pair with vanilla ice cream or whipped cream.
Common Mistakes
Don't skip pre-cooking the filling to avoid a watery pie with soggy bottom crust.
Keep pie dough cold to prevent shrinkage and maintain flaky texture.
Allow pie to cool completely before slicing to prevent filling from running out.
Substitutions
Dairy-Free Swaps
General Alternatives
thaw completely and drain excess liquid
FAQ
Can I use frozen cherries instead of fresh?
Yes, thaw frozen cherries completely and drain excess liquid before using. The cooking time may be slightly longer to evaporate extra moisture.
How long will this pie keep?
Store covered at room temperature for 2 days or refrigerate for up to 5 days. The crust is best within the first 2 days.
Can I freeze this pie?
Yes, freeze unbaked for up to 3 months or baked pie for up to 2 months. Thaw overnight in refrigerator before baking or serving.