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baking · cherry pie · contributor-food stylist-Helena-Picone · contributor-photographer-Hallie-Burton · contributor-prop stylist-Brooke Deonarine · dessert · Gluten-Free · love food · pie ·

Tart Cherry Pie with All-Butter Crust

Makes enough pie dough for one 9-inch double-crust pie

Ingredients 

For the Crust

  • 390g (about 2 ½ cups) all-purpose gluten-free flour, more for rolling the dough (preferably Bob’s Red Mill 1-to-1 Baking Flour)
  • 1 Tbsp granulated sugar
  • 1 tsp kosher salt (preferably Diamond Crystal)
  • 220g (1 cup / 2 sticks) unsalted butter, frozen
  • ½ cup water
  • 1 Tbsp apple cider vinegar
  • Ice cubes

For the Filling

  • 1/4 cup granulated sugar
  • 2 to 3 Tbsp tapioca flour
  • 1/4 tsp cinnamon
  • ¼ tsp kosher salt
  • 8 cups drained canned unsweetened pitted sour cherries (We use four 14.5 oz cans of Gefen brand.)
  • 1 Tbsp high-quality wine vinegar (We love Acid League’s Strawberry Rose Vinegar.)
  • 1 1/2 tsp pure vanilla extract
  • ⅛ tsp pure almond extract
  • finely grated zest of 1 lemon (We use a rasp-style grater.)

For the Cutout Topping

  • 3 Tbsp milk or heavy cream
  • Coarse raw sugar (such as Turbinado, Demerara, or Muscovado) for sprinkling

TIP:

  • Canned or jarred unsweetened sour cherries are available online or at some well-stocked supermarkets. (We use the brand Gefen.) Frozen sour cherries are available online at Friske Orchards.
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