Hello everyone, welcome to my latest recipe for Gluten and Dairy Free Cherry Pies.
I’m looking forward to a long weekend off work just to chill out and get caught up on a few bits and pieces. Although today is sunny (but super cold) I hear it is supposed to be pretty awful weather over the weekend so it could be a few more indoor activities.
A lot of supermarkets now carry gluten (and dairy) free pastry sheets which are really handy it you don’t have the time or patience to be making pastry! I’ve filled these lovely little pies with a sweet red cherry filling and dusted with a little icing sugar. I also made a tiny little mini version for my niece Eva which was very happily received.
Other Baking Ideas
If you like this recipe for Gluten and Dairy Free Cherry Pies then you might like to try one of my other baking recipes:
- Treat yourself with my Gluten and Dairy Free Chocolate Caramel Peanut Pretzel Pie
- Go traditional with my Gluten and Dairy Free Apple Custard Cake
- Make a some biscuits with my Gluten and Dairy Free Chocolate Crinkle Cookies
- Bake loaf cake with my recipe for Gluten and Dairy Free Choc Chip Muffin Loaf
More Recipes Please!
Like me, you also cook for other members of the family that do not require special dietary requirements. I’ve recently started another website, Fiona Cooks, that captures all of those recipes. If you want to check it out then please click on the following link: http://fionacooks.com
Cherry Pies (Gluten & Dairy Free)
Ingredients
Instructions
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Place the cherries, sugar and lemon juice in a saucepan over a medium heat
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Simmer for 20 minutes then stir in the dissolved cornstarch
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Cook until the sauce thickens, about 5 minutes
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Set aside while you prep the pastry
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Preheat the oven to 180 oC
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Roll out until the sheet of pastry
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Cut out 12 equal sized circles
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Spread the cherries onto six of the pastry circles leaving about 1cm of space around the edge of the pastry, this stops the filling leaking everywhere when you bake the pastries
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Brush the space you have left at the edge of the pastries with the beaten egg
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Place the remaining six circles of pastry on top of the filled slices
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Seal the edges by pressing down with a fork all the way round the perimeter
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Place on a baking sheet lined with parchment paper
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Cut a little steam hole in the middle of ech pastry
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Brush the pastries with the beaten egg and sprinkle on a little extra sugar if you like
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Bake in the oven for about 15 minutes or until golden brown
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Serve dusted with a little icing sugar
