Gluten Free Cherry Pie Recipe

Step 1

In a large bowl combine flour, sugar and salt mixing until fully incorporated.

Step 2

Add chilled cubes of butter to a food processor. Pour the flour mixture in as well and pulse until pea-sized dough balls form.

Step 3

Transfer dough back to the large bowl and knead the dough adding 1 tablespoon at a time until the dough can form a loose ball.

Step 4

Turn dough out onto a floured work surface and knead he dough until smooth. Separate dough into 2 (one slightly larger than the other) and roll into 2 separate dough balls. Flatten each dough ball into a disc. Wrap each separately in plastic wrap and refrigerate for at least one hour though overnight is best.

Step 5

Preheat oven to 425°.

Step 6

Remove one disc of dough from the refrigerator and roll out on a lightly floured work surface to 1/4" thick. If dough is difficult to roll, allow to rest on the counter 10-15 minutes and soften up.

Step 7

Using a round 3.5" cookie cutter cut out 12 circles and place into a muffin/cupcake tin, pushing the dough gently into each cavity.

Step 8

Roll your second disc of dough to a 1/4" thickness and cut out 12 circles using a 2.5" round cookie cutter. Cut slits in the centers or remove some of the crust using a small, decorative cookie cutter (we used hearts for Valentine's Day!)

Step 9

Fill each mini gluten free cherry pie with filling making sure to keep the edges of the dough clean.

Step 10

Place the top 2.5" circle onto the filled pies and gently crimp down the dough to the edges to seal using your fingers or a fork.

Step 11

Bake for 25 to 30 minutes in your preheated oven, or until the crust is golden brown. Allow to fully cool prior to removing from your pan and serving.