(Recipe) Gluten Free Vegan Cherry Pie for Valentine’s Day

This Gluten Free Vegan Cherry Pie will easily become your newest obsession. The crust is perfectly flaky and savory while the cherry pie filling is decadent and bursting with sweetened tart cherries. Add a scoop of dairy-free vanilla ice cream on top of your slice and you’ve got yourself a swoon-worthy dessert. Everyone will be fighting for seconds!

Recipe from Allergyfreealaska

(Recipe) Gluten Free Vegan Cherry Pie

 

Prep Time: 30 mins
Cook Time: 50 mins

This Gluten Free Vegan Cherry Pie will easily become your newest obsession. The crust is perfectly flaky and savory while the cherry pie filling is decadent and bursting with sweetened tart cherries.

Ingredients

For the cherry pie filling:

  • 3 cans (14.5 oz. each) red tart cherries in water (I use the Oregon brand
  • 1 cup organic cane sugar
  • ¾ cup reserved tart cherry juice from cans
  • 2 tablespoons sweet rice flour
  • 2 tablespoons arrowroot starch
  • 2 tablespoons vegan butter
  • ¼ teaspoon almond extract

For the pie crust:

  • ⅔ cup sorghum flour
  • ⅔ cup millet flour
  • ⅔ cup arrowroot starch
  • ½ cup brown rice flour
  • 2 teaspoons xanthan gum
  • 1 teaspoon sea salt
  • 1 cup palm shortening
  • 1 tablespoon apple cider vinegar
  • 6-10 tablespoons cold water

Instructions

To make the cherry pie filling:

  1. Strain the canned red tart cherries, but reserve ¾ cup of the juice (you can discard the rest).
  2. In a 3 quart heavy bottomed saucepan, whisk together the organic cane sugar, sweet rice flour, and arrowroot starch (mixing the flours into the sugar prevents them from clumping once the liquid is added to the saucepan).
  3. Add the strained red tart cherries and the ¾ cup reserved tart cherry juice.
  4. Bring to a boil over medium heat, and then reduce to medium-low and simmer for 10 minutes, stirring often (otherwise the mixture could burn on the bottom of the pan).
  5. Remove from heat and stir in the vegan butter and almond extract until well blended. Set aside to cool.

To make the pie crust:

  1. In a large mixing bowl, whisk together the sorghum flour, millet flour, arrowroot starch, brown rice flour, xanthan gum, and sea salt.
  2. Cut in the palm shortening until the mixture resembles coarse crumbs.
  3. Add the apple cider vinegar and water, and stir gently until the mixture comes together to form a dough.
  4. To roll the dough, lay a piece of parchment paper on a work surface and lightly sprinkle with flour (I like to use millet flour for this). Place the disk of dough in the middle of the parchment paper, sprinkle the disk with more flour, and roll the dough into an 11-12” round starting from the middle and working out towards the edges. Keep sprinkling the dough with flour as needed to prevent the dough from sticking to the rolling pin.

Have a great Valentine!

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