Gluten-free Cherry Pie

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4.5 of 5 (6)

Nutritional Info

Servings Per Recipe: 10
Amount Per Serving
Calories: 216.2

Total Fat: 45.0 g
Cholesterol: 0.0 mg
Sodium: 12.9 mg
Total Carbs: 47.1 g
Dietary Fiber: 1.9 g
Protein: 2.6 g

View full nutritional breakdown of Gluten-free Cherry Pie calories by ingredient

Minutes to Prepare: 10

Minutes to Cook: 30

Number of Servings: 10

Ingredients

Open canned pie (tart) cherries, and drain the juice into a small saucepan. Set cherries aside in a pie plate. Place saucepan on stove top.

Combine 1/3 cup brown sugar with 2 TB cornstarch; then whisk this into the cherry juice. Turn heat to low, and stir continuously until liquid thickens. Remove immediately from heat. Pour this sauce over cherries.

In a medium bowl, combine: 1/3 cup brown rice flour, 3/4 cup oat flour, 1/2 tsp salt, 1/4 cup oats and 2/3 cup brown sugar blending together. Cut 4 TB of Butter flav. Crisco in to the dry ingredients until you form small crumbs.

Pour evenly over top of cherries. Take your finger or a knife and poke a few holes into the top of the pie. This allows the juice to bubble through the top while baking.

Bake for 30 minutes at 350 degrees.

I enjoy this pie because it is lightly sweet and tart. You may need to serve with vanilla ice cream.

Directions

Serving Size: makes 10 servings