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Gluten-free Cherry Pie (nut free)

Recipe by The Pioneer Chicks
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 8 slices
Author Alexa Lehr

Ingredients

Filling

  • 4 cups organic cherries washed, pitted, and sliced in half
  • 1/3 cup coconut sugar
  • 2 T. lemon juice
  • 1/4 cup tapioca flour
  • 1 unbaked pie crust

Topping

  • 1/4 cup cold organic coconut oil or cold butter if you're not dairy free
  • 1/2 tsp. sea salt
  • 1/4 cup cassava flour
  • 1/2 cup Bob's Red Mill gluten free oats
  • 1/4 cup Bob's Red Mill tapioca flour
  • 1/3 cup coconut sugar

Instructions

  • Preheat the oven to 350 degrees F.
  • Gently stir together the cherries, coconut sugar, lemon juice, and tapioca flour. Pour into the unbaked pie crust.
  • In a food processor, pulse together the oats, tapioca flour, cassava flour, coconut sugar, and salt.
  • Add the cold coconut oil (or cold butter). Pulse until crumbles form. Evenly sprinkle the crumbles over the cherry filling.
  • Bake for 45-50 minutes. The cherry filling should be bubbly.
  • Allow the cherry pie to cool before cutting and serving! Store the leftovers in the fridge.