If you’re looking for an INCREDIBLE gluten-free cherry pie with crumb topping, then you have come to the right place! This recipe is super quick and takes delicious to a whole new level.
Do you have tons of cherries from an orchard, your backyard tree, or the store?
For my husband and my anniversary in June, we went cherry picking. It was an incredibly fun adventure, and something we have never done before. The trees were absolutely loaded with cherries, and we were picking them by the handful. We left with something like 15 lbs of cherries.
Pitting and de-stemming all of the cherries was quite the process, but slowly we worked our way through them all. We decided to freeze some, and made this delicious pie with the fresh ones that didn’t wind up straight in our mouths.
Let me tell you, this cherry pie was something straight out of a dream. It was so rich and well-rounded. The type of pie you make only every once in awhile, because it’s so special that eating it too often would not be quite so much of a treat.
For such a delicious pie, this one sure is easy to make.
Pitting the cherries might just be the hardest part of making this pie. We used a premade gluten-free pie crust. My favorite is the Mi-Del gluten-free graham style crust, which a lot of grocery stores carry in the baking aisle.
To make the cherry pie filling, you will need the following ingredients:
- Fresh or frozen cherries, pitted
- Lemon juice
- Granulated sugar (coconut sugar or brown sugar is fine). Alternatively you could use honey or maple syrup for a less sweet flavor
- Arrowroot flour or tapioca starch, to thicken the filling
- Water, for cooking down the cherries, and also to mix with the flour/starch
First, you will add the cherries, water and lemon juice to a pot over medium heat. Cook until the cherries begin to cook down. Add in the sweetener of choice, and stir to combine fully.
To a small cup, add the arrowroot or tapioca and a small amount of water, and mix to combine. Add to the pot and stir continuously until it thickens the filling. Remove from heat and add to the pie crust right away, before it cools.
For the crumb topping, you will need the following:
- Unsalted butter, room temperature
- Brown sugar
- Gluten-free all purpose flour
- Ground cinnamon
Mix all topping ingredients together. You may need to use your hands, or a mixer to get the butter well-incorporated. Sprinkle evenly over the pie until covered. Bake until bubbly and the crumb topping turns brown, approximately 30-35 minutes. Baking with a pan below the pie is helpful to catch any spills, should the filling overflow.
How can I make this recipe vegan?
If you use a vegan butter substitute and granulated sugar instead of honey, this recipe is vegan.
Can I freeze the pie before or after baking it?
Yes, you can do either one. However, I would recommend freezing it before baking, and then around 24 hours before baking, move it to the fridge to thaw. Follow the same procedure as for a freshly assembled pie, as long as the pie is fully thawed before baking.
If you give this gluten-free cherry pie with crumb topping a try, please let me know what you think in the comments below. Also be sure to follow me on Facebook and Pinterest so you don’t miss a recipe!
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Gluten-Free Cherry Pie with Crumb Topping
- premade pie crust of your choice use gluten-free and/or vegan if needed
Cherry Pie Filling
- 5 cups fresh or frozen pitted cherries
- 1 tablespoon fresh lemon juice
- 1/4 cup water
- 1/2 cup granulated sugar coconut sugar or brown sugar works well, for a deeper flavor. Honey or maple syrup also works
- 3 tablespoons arrowroot or tapioca starch
- 3 tablespoons water to mix with the arrowroot/tapioca
- 1 stick unsalted butter room temperature
- 1/3 cup packed brown sugar
- 2/3 cup gluten-free all purpose flour
- 1 teaspoon ground cinnamon
- Preheat oven to 350F.
- To a large pot over medium heat, add cherries, lemon juice and water. Cook until cherries soften, 5-7 minutes if fresh, and 10-12 minutes if frozen. Add in sugar and stir well until mixed in. Continue stirring often so it does not burn.
- Add arrowroot or tapioca starch and water together in a cup. Pour into pot, and filling should start to thicken. Turn heat to low, and stir consistently until filling has thickened. It should not take long.
- Pour filling into pie crust while filling is still warm.
- To a small bowl, add unsalted butter, brown sugar, flour and cinnamon. Mix to combine into a crumble. Sprinkle evenly over the pie.
- Bake uncovered for 30-35 minutes, or until the filling is bubbly, and the crumb topping is golden brown. It is helpful to place a pan underneath the pie plate, incase the filling overflows. Remove from oven and allow to cool fully before slicing.