Cherry Pie (gluten free, refined sugar free)

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Gooey rich cherry filling in a flaky buttery crust.

Exactly what a pie should be like.

I’ve heard cherries will be around in Croatia for another week or so, so I realized I need to post this recipe ASAP. Due to the fact that I am currently writing a paper on aircraft financing and preparing a presentation on interpretation of air transport agreements, I really lack proper words for a regular blog post chit-chat and for describing how phenomenal this pie is.

But it is. Phenomenal.

So will simply let the pics speak for itself.

And I will make it up to you next time with more detailed and juicy descriptions of food.


CHERRY PIE {gluten-free, refined sugar-free}

Prep time: 40 min > Baking time: 40 min > Total time: 1h 20 min

-serves 6 –


Pie crust*

1/2 cup rice flour

1/2 cup millet flour

1/4 cup tapioca flour

pinch of salt

6 Tbsp butter

3-4 Tbsp ice cold water


cherry filling**

5 cups pitted cherries

1/4 cup water

1/2 cup organic raw cane sugar

1 heaping Tbsp of arowroot (or other starch you use as thickener)

tsp of vanilla extract (optional)



*I used this recipe for a gluten-free pie crust from The Bojon Gourmet as a basis, but simplified it since I do not have some of those ingredients around in my pantry. I do not know if the crust is as good as hers, but this one is really god.

Also, this recipe makes a single 9-inch pie crust, but I used a 6-inch cake form and made these circles to top the pie with. From the same dough I also made a sample for testing in a small rameskin. 🙂

** This will give you about 2.5 cups cherry filling, which is exactly how much you need if you bake a pie in a 8 or 9-inch dish. If you go with 5 or 6- inch, use only 1.5 cups (like I did here).




  1. First make the pie crust because it needs to chill in the fridge. Pie crust can also be made 1-2 days ahead, which is really convenient.
  2. In a large bowl combine flours and salt. Add cold butter, diced small and work with your fingers until it resembles coarse lumps.
  3. Add one Tbsp of ice cold water at a time, incorporating it in the dough.
  4. Flour your work surface and knead the dough for a few minutes. Wrap in the foil and put in the fridge.
  5. While the dough is chilling, make a cherry filling.
  6. For the cherry filling: Place cherries and water in heavy bottom pan and simmer for 15 min. Add sugar and continue cooking and stirring occasionally for another 15 min. At the end, take few tbsp of liquid into a small cup and stir in arowroot (this will prevent it from curdling once you pour it in the pot). Now pour the mixture into pot and stir it well in. Cook for another 2 minutes. Leave to cool.
  7. When ready, preheat the oven to 375F (180C) and roll out the dough. You can make a single 9-inch crust or almost double 6-inch pie crust (see Notes above)
  8. Place the dough in a prepared pie dish (or cake form, like I did) and bake blind for 12 minutes.
  9. Pour in the filling and optionally top with rest of the dough, then place back in the oven.
  10. Bake for another 25 min or until you see edges (and top) becoming crunchy and lightly browned.
  11. Take it out and leave to cool before serving.



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