Gluten Free Cherry Pie Recipe (Easy Mini Pies)
Gluten free cherry pie is easy when you bake it as 12 mini pies. Each one has a buttery crust and a tart cherry filling. I use canned cherry pie filling, so only the crust is made from scratch.
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Quick Glance
- Time: 30 minutes prep, 30 minutes baking, plus 1 hour to chill the dough.
- Yield: 12 mini pies baked in a standard muffin pan.
- Pantry staples: gluten free baking flour, butter, sugar, salt, and canned cherry pie filling.
- Family friendly: kids can help cut and press the crusts.
- Easy cleanup: one muffin pan does all the baking.
Why This Gluten Free Cherry Pie Recipe Works
This recipe keeps things simple with a two crust mini pie and canned cherry filling. Many top recipes call for streusel, decorative crusts, or homemade filling. I skip those extras so the work stays easy.
Chilling the dough for at least one hour makes the crust easier to roll. I pulse the cold butter until pea-sized pieces form, which keeps the crust tender. I chose a basic design that looks cute but stays fun to make.
If you love small pies, try my Mini Apple Pies and Cherry Fried Pies. Cherry Cheesecake Lush Dessert and Cherry Rice Krispies Treats are two more sweet ways to use cherries.
Ingredients
- Gluten free baking flour makes up the crust, so choose a blend made for baking.
- Granulated sugar adds a little sweetness to the crust.
- Salt balances the sweet filling and brings out the butter flavor.
- Unsalted butter makes the crust rich, so keep it cubed and chilled.
- Ice cold water brings the dough together without melting the butter.
- Cherry pie filling is the sweet and tart center of every mini pie.
Tips for Gluten Free Mini Cherry Pies
- Flour your tools. Lightly flour the counter, cutters, and fork so the dough does not stick.
- Use two cutter sizes. Cut the bottoms with a 3 ½ inch cutter and the tops with a 2 ½ inch cutter.
- Press gently. Push each bottom crust into the muffin cup without tearing it.
- Let steam escape. Cut slits in each top crust, or use a small heart cutter.
- Seal the edges. Press around each pie with a fork so the filling stays put.
Common Mistakes to Avoid When Making Gluten Free Mini Cherry Pies
- Skipping the chill. Cold dough rolls cleanly, while warm dough sticks and tears.
- Adding all the water at once. Add one tablespoon at a time and stop when a loose ball forms.
- Rolling the dough too thin. Aim for around ¼ inch so the crusts can hold the filling.
- Overprocessing the butter. Pulse only until pea-sized pieces form.
- Lifting the pies out while warm. Cool them completely first so they keep their shape.
Frequently Asked Questions
Gluten is a protein found in wheat, rye, and barley. Gluten free foods leave those grains out. Always check labels, including the label on your cherry pie filling.
Many brands are, but they differ. Read the label before you buy. Choose one marked gluten free if you are serving someone with celiac disease.
Yes. Cook pitted fresh cherries with sugar and cornstarch until thick, then cool them completely before filling. I have only made these with canned pie filling.
Try a dairy free baking butter in place of the unsalted butter. I have not tested that swap myself. Keep it cubed and chilled like regular butter.
I personally love a scoop of ice cream with my mini pie. You can also bake batches with different fillings.
How to Store and Reheat
- Storage: Cool the pies completely. Cover and refrigerate for up to 4 days.
- Freezing: Wrap cooled pies one at a time. Freeze in a sealed container for up to 2 months.
- Reheating: Warm the pies on a baking sheet in a 325 degree oven for about 10 minutes. Thaw frozen pies in the refrigerator first.
Gluten Free Mini Cherry Pies
Ingredients
- 1 ¼ cups Gluten Free Baking Flour
- 1 tsp granulated sugar
- ½ tsp salt
- ½ cup unsalted butter cubed and chilled
- ¼ cup ice cold water plus 2 tablespoons
- 21 oz cherry pie filling
Instructions
- In a large bowl, combine the gluten free baking flour, sugar, and salt. Whisk until mixed
- Pour the flour mixture into the bowl a food processor and add the chilled butter. Pulse the food processor until pea-sized pieces of dough begin to form.
- Pour the dough back into the large bowl and slowly add water one tablespoon at a time. Stir between each addition. Continue adding water until dough begins to form into a loose ball.
- Turn out into a lightly floured surface and work into a ball with your hands. Form dough into a disk, wrap in plastic wrap, and chill in refrigerator at least one hour or up to overnight.
- When ready to fill crust with filling, preheat the oven to 425 degrees.
- Place chilled dough onto a lightly floured surface. Roll dough into until it’s around ¼ inch thick. Use a 3 ½ inch round cookie cutter to cut out the bottom crust of the mini pies. Carefully push the crust into each cup of a muffin pan.
- Roll out the second crust and use a 2 ½ inch round cookie cutter to cut out the top pie crust. Cut slits in the top of the crust or use a 1 ½ inch heart cookie cutter to cut a small hole in the top crust.
- Fill each mini pie with cherry pie filling, then place a top crust on top. Use a fork to seal the edges.
- Bake in the preheated oven for 25 to 30 minutes, until the crust is golden brown. Allow to cool completely before removing from pan and serving.
Notes
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.