I love pie.
I mean, who doesn’t?
It’s usually stuffed with yummy fruit and covered with a flaky pie crust.
What is not to love?
Well… I guess the calories, right?
What if I told you I found a pie recipe that left you without the calorie guilt and still had all the delicious taste?
YEP – I’m for real!
After many failed pie recipes on Pinterest I found this one and fell in love.
Introducing the CLEAN EATING CHERRY PIE: Gluten Free + Dairy Free!
The recipe called for a whole wheat pie crust but I wanted to make it GF so I opted for a GF graham cracker crust which I knew would take some tweaking but I wanted to make it work. I personally love graham cracker crust with pies. You’ll need two, one to place all your cherry ingredients into and the other to cover the top of the pie.
Your cherries. The star of the show. I opted for frozen, pitted cherries in the effort to save time of having to pit them. The thing to know if you go with frozen cherries is the extra added liquid. You’ll want to make sure to defrost them and allow time for them to release the extra liquid in a strainer. I then poured them onto doubled up paper towels and let the remaining liquid drain out. You’ll then cut them in half.
This is your ingredient team. Simple enough, right? It amazes me how many chemicals go into a store-bought pie when really – this is all you need to make an epic masterpiece!
You’ll combine all your ingredients (recipe is listed at the bottom of this post) and you’ll dump into one of your pie crusts.
I took the second pie crust and broke up the pieces and laid over the top of the pie crust. You can mimic the “design” of what the typic cherry pie looks like with the pieces!
I then took some extra graham cracker crust and crushed it and sprinkled it over the top of the pie. Mmmm!
Pop into the oven for 45-60 minutes (I baked for 45 minutes) and take out to let cool. It was DELICIOUS and the whole family loved it! Clean, easy and scrumptious!
- 2 Gluten Free Graham Cracker Pie Crusts (or any gluten free pie crust rolled thin)
- 5 cups cherries – cut in half and pitted
- 2 tablespoons cornstarch or tapioca starch (I used cornstarch)
- 1/4 teaspoon almond extract
- 1/4 teaspoon cinnamon
- 1/4 teaspoon sea salt
- 1 cup honey
- Milk OR egg wash (1 egg, beaten with a fork)
- Preheat oven to 425 degrees F.
- If you’re making you’re pie crust and not buying store bought (I bought a GF graham cracker pie crust) make your pie crust now (this will only take about 10 minutes). Just be sure when you roll it out that it’s rolled very thin. About 1/8 of an inch should do the trick. If you leave the crust to thick, that’s all you’ll taste when you bite into you’re pie.
- Prepare your cherries (this takes a little time to pit and cut but you can always do this in advance.)
- Combine your cherries, cornstarch, almond extract, cinnamon, salt and honey (if you are using it – I did) in a large mixing bowl. Mix well.
- Pour your cherries into your pie crust.
- Position the second crust over the top of your pie, and pinch the edges together all the way around. You can use a fork if you want it to look pretty. I got a little creative with my GF graham cracker crust and broke it up in pieces and laid it over the top of the pie. It was fantastic!
- Don’t forget to cut a vent in the top of your pie so steam can escape!
- Using a basting brush, brush a light coat of milk over the top of your pie.
- Place the pie in the oven and bake for approximately 45-60 minutes or until the fruit juices start to bubble in the pie.
- Cool on a cooling rack, slice and serve.
(Data is for 1/16 of the pie)
Total Fat: 7 gm
Saturated Fats: 1 gm
Trans Fats: 0 gm
Cholesterol: 0 gm
Sodium: 148 mg
Carbohydrates: 36 gm
Dietary fiber: 4 gm
Sugars: 18 gm
Protein: 4 gm
Please Note: Nutritional information estimated at Nutritiondata.com. Data may not be accurate and is subject to the availability of specific foods in their database. Where one ingredient is not listed, substitutions must be used. Therefore, you should not refer to this data as being exact. It’s more of a ballpark figure. The Gracious Pantry does not take responsibility for the inadequacies of the nutrition calculator used. This data is provided as a courtesy and general reference only. It is not exact.
A big THANK YOU to Gracious Pantry for this incredible recipe!