This gluten free dark cherry lemon pie is sweet, tart, and has just a hint of lemon zest making it taste bright and fresh.
I first made this gluten free dark cherry lemon pie for Independence day last year. It instantly was my mom’s favorite! She has since requested it for every pie-appropriate holiday. It was one of the few pies that I made for thanksgiving. Thie gluten free dark cherry lemon pie and my favorite
She has since requested it for every pie-appropriate holiday. It was one of the few pies that I made for thanksgiving. I think I only baked this gluten free dark cherry lemon pie and my favorite gluten free peanut butter pie (made with sunbutter.) Then I bought a few pies and called it good.
Why dark sweet cherries? Because those are the ones that are I can find year round in my freezer section year round.
Since the cherries are sweeter than your average pie cherries you don’t need as much sugar in the pie filling. All I added to the frozen dark sweet cherries was a little sugar, some cornstarch to thicken it up, and the zest and juice of one lemon.
The filling for this gluten free dark cherry lemon pie is actually really easy to make and I love the contrast of the bright citrus lemon against the dark sweet cherries.
I think a slice is just perfect al a mode, but use whipped cream or just eat it plain. However you fancy.
I just adore my All Butter Gluten Free Pie Crust and it is just perfect for this pie. If you have to eat dairy-free I LOVE Allergy Free Alaska’s Best Gluten Free Vegan Flaky Pie Crust. Both pie crusts are easy to work with and result in flaky, delicious pie crusts just like your favorite gluten-filled pie crust from days of yore.
You can crimp or decorate the top and edges of your pie however you like. I really wanted to give a traditional lattice top a try. Just google “lattice pie crust tutorial” and you’ll find a bunch of helpful youtube videos. To decorate the edge I just braided some strips of pie crust and then gently pressed them on the edge of the pie. My favorite way to edge a pie is with little circles cut from pie dough.
In case you didn’t figure out, I just have not figured out how to crimp a pie crusts and have it not look terrible. So I just go the alternative route. Then I get tons of compliments on the design and no one knows I resorted to cut outs (or braids) because I tried for 1/2 an hour to crimp the crust and couldn’t get it to turn out. HAHA!
You can also just layer some pie crust cut-outs over the top of the pie instead of the lattice. Any cookie cutter will work! If you had a cherry cookie cutter, of course that would be perfect and just adorable.
I love whenever I have leftover pie… I eat it for breakfast.
- 3 (12 oz) frozen dark sweet cherries
- ½ cup white sugar
- ¼ cup cornstarch
- zest and juice of 1 lemon
- double recipe Gluten Free All Butter Pie Crust
- Mix the frozen cherries, sugar, cornstarch, and all the zest and juice from a lemon together in a heavy bottomed pan (I used my enameled dutch oven.)
- Cook over medium-low heat, stirring occasionally so it doesn't
burn,until the pie filling is thickened.
- Preheat the oven to 350F.
- Roll out half of the pie crust dough and line a
9 inchdeep dish pie pan. Fill the pie pan with the cherry lemon pie filling.
- Roll out the second half of the pie dough and create a top crust (I attempted a lattice, but you could also cut shapes with a cookie cutter and overlap them.
- Finish the edge of the pie as desired. (I trimmed my edges, and then created braids out of leftover pie crust and used them to decorate the edges.)
- Bake for 50-60 minutes, or until the crust is golden brown.
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