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Well I finally tried gluten free flour. I wanted to see what all the craze was about and to see if I’d even like a gluten free pie. To tell you the truth I first tried making these gluten free cinnamon rolls and I was not crazy about them at all. The dough turned out very crumbly and didn’t hold its shape. This is why I wanted to try making a pie with gluten free flour. It worked out much better.
Since pie crust is supposed to be flaky and crumbly this gluten free flour was perfect for this crust. The pie crust turned out stunning and honestly I could not tell the difference.
For this crust I used Red Mill gluten free flour simply because that’s what I found in my grocery store, but I know that there are many other brands out there. So my feeling on this gluten free flour is that it’s great for pies, but I’m not yet sure how it would work in cakes or muffins or anything like that. I would like to try a muffin recipe next and see how they turn out.
For the pie filling I simply used canned cherry pie filling because I wanted an easy recipe, so this pie is perfect if you are on a gluten free diet and want an easy and fast pie. I used my two cute little ramekins that I just bought recently so this recipe makes pie crust for 2 small individual pies, but if you want to make a full pie with crust on top, you should double the recipe.
So there you have it, two adorable mini gluten free cherry pies.
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Mini Gluten Free Cherry Pies
- 1 1/2 cups all-purpose gluten-free flour
- 1 tsp granulated sugar
- 1/2 tsp salt
- 1/2 cup 1 stick cold unsalted butter, cut into cubes
- 1 large egg yolk
- 1/4 cup buttermilk
- 1 can of cherry pie filling
- 1 egg for egg wash
- In a medium bowl, whisk together flour, sugar, and salt. Add cold, cubed butter and, using your fingers, work the butter into the flour mixture.
- Quickly break the butter down into the flour mixture, some butter pieces will be the size of oat flakes, some will be the size of peas. In a small bowl, stir together the egg yolk and buttermilk. Create a well in the butter and flour mixture and pour in the liquid mixture.
- Use a fork to bring to dough together. Try to moisten all of the flour bits. On a lightly floured work surface, dump out the dough mixture. It will be moist and shaggy. Sprinkle generously with flour. Shape dough into a disk and wrap in plastic wrap. Allow dough to rest in the fridge while you assemble the filling. Dough is easiest to roll out when it’s cold and rested.
- Preheat oven to 375 degrees.
- When you’re ready to roll out the crust, cut the dough into 2 pieces. From each piece cut out about 1/3 of the dough that’s to be used for the lattice on top of the pie.
- On a well-floured work surface, gently roll out each pie crust into about an 8-inch circle. Press together any spots that might tear. Carefully lift down and place into a 3 inch pie plate or ramekin. Use a pairing knife to trim the edges of pie dough, leaving about 1/2 inch extra dough overhang. Fold the excess dough under and crimp with fingers.
- Fill each ramekin with half of the pie filling. With the remaining dough make a lattice on top of each pie then gently brush with the egg wash. This is what’s going to give the pies a nice shiny golden crust.
- Bake the pies for about 30 to 45 minutes, depending on the oven, or until golden brown.