Dark Cherry Pie Gluten Free
Just the right amount of sweetness coming naturally from the Dark Cherries, and a little Maple Syrup. Don't fuss about how to make the pie shell. Make it easy by grabbing a premade gluten free pie crust from the organic freezer section.
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.
Tried this recipe?Let us know how it was!