A pie without gluten or sugar with the taste of summer at every bite. A natural healthy dessert with rice flour and cherries on top.

Pies are made of pastry dough which means they only need flour, water and shortening that can be margarine, butter or any fat that is solid at room temperature.

As flours aren’t restricted to wheat, we are able to use any kind of flour, we can think of while making the pastry that could suite any kind of diet.

However, that we can use any kind of flour doesn’t mean, we should. Making a cherry pie with lentils flour may not be as enjoyable, given the lentils characteristic taste. Try to match the selection of flours to the type of pie, we make.

Meat or vegetable pies are fine with legumes while the sweeter fruit filled variety needs a more neutral tasting base to grind flour from.

In this gluten free cherry pie recipe, we use plain old rice flour that requires little care and bakes just as well as the plain white flour. For those who seek a lower GI flour go for the brown rice instead of white could make a difference without much compromise in taste.

The real secret of pie making is the filling, not the pastry though. The filling makes of breaks or effort but pieing isn’t rocket science almost anything would do.

The classical apple filling is marvelous and sweet enough without any kind of sweetener, like in this sugar free apple pie but the same pie day after day takes its toll on the taste buds.

Fresh cherries could be a little bit lavish treat on a pie if not in season but frozen ones are generally available. Canned ones can also be used to make a delicious pie filling that is not too sweet but not yet bland either with the distinct flavor of summer still around at each bite.

Ingredients

Filling

1lb / 500g Cherries
1 teaspoon / 2g Cinnamon (ground)
2 tablespoons / 15g Corn starch
½ cup / 100g Soy milk

Crust

2 cups / 300g Rice flour
7 tablespoons / 100g Butter (unsalted)
1 medium / 50g Egg
1 tablespoon / 20g Honey or sweetener choice

Kitchen Utensils

Ø10″ / Ø26cm Baking tray

How to make Cherry pie

Put cherries, water and cinnamon into a medium size saucepan and heat it up. On medium heat cook it for about 15 minutes, stirring occasionally.
Put the corn starch into a cup with 4 tablespoons of water and mix until incorporated well then pour some more water into the cup so it could be handled easier. Pour corn starch into the cherry “jam” whilst stirring it continuously. Cornstarch will give the cherry a nice texture to work with.
Take it off the heat when it hardens.
Prepare pie tray with parchment paper.
Put all ingredients in a medium size mixing bowl and work it together by hand until getting an even dough.
Take dough out of the bowl onto a lightly floured surface and divide it into two pieces. The bigger part is about ⅔ and the smaller is ⅓ of the dough. Make two dough balls out of them.
Start working with the bigger one. Put it on the floured surface and roll it flat into shape of circle. Flouring underneath the dough is important as this coating will prevent it to stick down.
Roll the dough into the form and size of our baking tray. Place the rolled out dough onto a parchment paper lined tray. Tweak the size as needed.
Put the cherry filling on top.
Use the rest of the dough to decorate by rolling out noodles and putting them across the top.
Put it in the 350°F / 180°C preheated oven until the top gets golden brown about half an hour. Serve and enjoy it hot or cold.

Enjoy!

Cherry isn’t the only thing that fits into pies nor pie is the only name for this round deliciousness:

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Gluten Free Cherry Pie Recipe [Sugar Free]

A pie without gluten or sugar with the taste of summer at every bite. A natural healthy dessert with rice flour and cherries on top.

Course Dessert

Cuisine Gluten free, Sugar free recipe

Prep Time 10

Cook Time 30

Total Time 40

Equipment

Ø10" / Ø26cm Baking tray

Ingredients

Crust

▢ 2 cup Rice flour
▢ 7 tablespoon Butter unsalted
▢ 1 medium Egg
▢ 1 tablespoon Honey or sweetener choice

Filling

▢ 1 lb Cherries
▢ 1 teaspoon Cinnamon ground
▢ 2 tablespoon Corn starch
▢ ½ cup Soy milk

Kitchen Utensils

Instructions

Put cherries, water and cinnamon into a medium size saucepan and heat it up. On medium heat cook it for about 15 minutes, stirring occasionally.
Put the corn starch into a cup with 4 tablespoons of water and mix until incorporated well then pour some more water into the cup so it could be handled easier. Pour corn starch into the cherry “jam” whilst stirring it continuously. Cornstarch will give the cherry a nice texture to work with.
Put all ingredients in a medium size mixing bowl and work it together by hand until getting an even dough.
Take dough out of the bowl onto a lightly floured surface and divide it into two pieces. The bigger part is about ⅔ and the smaller is ⅓ of the dough. Make two dough balls out of them.
Start working with the bigger one. Put it on the floured surface and roll it flat into shape of circle. Flouring underneath the dough is important as this coating will prevent it to stick down.Roll the dough into the form and size of our baking tray. Place the rolled out dough onto a parchment paper lined tray. Tweak the size as needed
Put the cherry filling on top.
Use the rest of the dough to decorate by rolling out noodles and putting them across the top.
Put it in the 350°F / 180°C preheated oven until the top gets golden brown about half an hour. Serve and enjoy it hot or cold. Serve and enjoy it hot or cold.