For all the Cherry Pie lovers out there! This sweet surprise is extremely easy to make.
Only 5 ingredients which are frozen organic, dark sweet cherries pitted, maple syrup, vanilla extract, lemon juice, and cornstarch. That is it!
No Fuss about making the gluten free pie crust. Check your local grocery store, in the organic freezer section, for any organic gluten free frozen pie shells to make your life easier.
I used the Wholly Gluten Free Pie Shells.
Let the frozen pie crust defrost for 10- 15 minutes, then gently press a fork all around the bottom and sides. Place the pie shell on a baking sheet to make it easier to put it in and out of the oven.
Bake in preheated 400°F oven for 10 minutes, remove and let sit on the baking sheet for 5 minutes before filling. Follow the recipe instructions for filling and baking at 375°F.
TOP 5 HEALTH BENEFITS of DARK CHERRIES:
- They’re not only delicious but also pack full of vitamins, minerals, and plant compounds with powerful health effects.
- Rich in antioxidants and anti-inflammatory compounds, which may reduce chronic disease risk and promote overall health. Anti-inflammatory compounds have also been proven to relieve exercise-induced muscle pain, damage, and inflammation. With this may also improve athletic performance.
- Packed with potassium and polyphenol antioxidants, which have powerful heart-protective properties.
- Powerful anti-inflammatory properties of cherries may benefit those with arthritis and gout.
- Contains Melatonin, which may help improve sleep quality in some people.
Vegan, Vegetarian, Plant-Based
Dark Cherry Pie Gluten Free
Equipment
- Medium size Sauce Pan
- Baking Pan
- Whisk and Spoon
- Parchment Paper
- 2 cups, 1/2 cup
- Tbsp, tsp, 1/2 tsp, 1/4 tsp
Ingredients
Gluten Free Pie Shell - Bake first
- 1 Gluten Free pie shell Premade frozen
Medium Size Saucepan
- 2 cups Frozen Dark Cherries Pitted
- 1/2 cup Maple Syrup
- 1 tbsp Fresh Lemon Juice
- 1 tsp Vanilla Extract
- 1 pinch Himalayan or Sea Salt
Small Mixing Bowl
- 2 tbsp Cornstarch
- 1/4 cup Filtered Water
Instructions
- Preheat oven to 400°F. Place the frozen gluten free pie plate on a large baking pan. Allow it to defrost slightly for 5 minutes.
- Gently press a fork all around the bottom and sides of the pie shell. Cover the pie shell with a piece of parchment to keep it from overcooking.
- Bake the pie shell for 10 minutes. Remove and let cool for 5 minutes before filling. Turn the oven down to 375°F.
- In a small bowl whisk well together the cornstarch and water.
- In the medium size sauce pan, add in the dark cherries, maple syrup, lemon juice, salt and the cornstarch mixed. Turn the heat to medium low and whisk all ingredients together gently. Using the spoon now, stir gently until all the ingredients start to bubble and thicken. Approximately 10 minutes. Remove from heat and pour into the prepared gluten free pie shell. Leave the pie shell on the baking sheet.
- In the preheated 375°F oven, bake the baking sheet with the filled pie shell for 15 minutes. Remove from oven and let cool down for 20 - 30 minutes if you can wait that long!
- Place the cooled and cooked Dark Cherry Pie in a large zip lock or cover. Store in the fridge up to 7 day.