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.

cherry pies

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:

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Difficulty: Beginner Servings: 6 Best Season: Fall



  1. Place the cherries, sugar and lemon juice in a saucepan over a medium heat

  2. Simmer for 20 minutes then stir in the dissolved cornstarch

  3. Cook until the sauce thickens, about 5 minutes

  4. Set aside while you prep the pastry

  5. Preheat the oven to 180 oC
  6. Roll out until the sheet of pastry

  7. Cut out 12 equal sized circles

  8. 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

  9. Brush the space you have left at the edge of the pastries with the beaten egg
  10. Place the remaining six circles of pastry on top of the filled slices

  11. Seal the edges by pressing down with a fork all the way round the perimeter
  12. Place on a baking sheet lined with parchment paper
  13. Cut a little steam hole in the middle of ech pastry

  14. Brush the pastries with the beaten egg and sprinkle on a little extra sugar if you like
  15. Bake in the oven for about 15 minutes or until golden brown
  16. Serve dusted with a little icing sugar

Keywords: cherry
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