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Gluten-free Cherry Pie (nut free)
Recipe by The Pioneer Chicks
Prep Time
20
minutes
minutes
Cook Time
50
minutes
minutes
Total Time
1
hour
hour
10
minutes
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.