A love letter to cherry pie
Sweet, sweet cherry pie, 
Oh so succulent, oh so sublime, if only I had met you earlier, life would be different. Like the first time I tasted a fresh cherry, hand picked, freshly bought from a market, ripe as a mid-summer sun rise, I have fallen for you too! Juicy and bursting with flavor, small and cute, but also dark and mysterious.
I remember pitting each cherry, one by one, pit by pit, fingers red, mouth sweet. I remember baking you, the caramel aroma infusing the hot kitchen air. I remember the sound the wine made as it poured through sugar and into a bunch of cherries. So familiar, so sublime, full of delight!
Now only but a memory, you sweet cherry pie, were the tastiest pie I have ever had. Your crust, full of oats, and brown sugar, baked to perfection, hearty and sweet. The perfect pair to a cherry packed, wine drunk, tangy-sweet filling. Oozing with the richest, darkest, most vibrant juices, oh cherry pie, I ate you over a kitchen counter surrounded by old friends and new, after a day of sun and sand. Until we meet again.
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Sweet Cherry Pie
- Total Time: 50 minutes
- Yield: 8 servings 1x
Description
This sweet cherry and wine pie features an oat crumble crust that perfectly complements the tangy-sweet filling made with dark, ripe cherries and red wine.
Ingredients
- 3/4 cup (180 ml) gluten-free old-fashioned rolled oats
- 1/4 cup (60 ml) dark brown sugar
- 2 tbsp (30 ml) white rice flour
- 2 tbsp (30 ml) quinoa flour
- 2 tbsp (30 ml) tapioca flour
- 1/2 tsp kosher salt
- 2 cups (480 ml) dark, ripe cherries, pitted
- 1/2 cup (120 ml) red wine
- 1/4 cup (60 ml) granulated sugar
- 1 tbsp cornstarch
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- In a food processor, combine the oats, dark brown sugar, white rice flour, quinoa flour, tapioca flour, and kosher salt. Pulse until the mixture resembles wet sand.
- Transfer the crust mixture to a pie plate and press it thinly to coat the bottom and sides evenly. Place the crust in the freezer while you prepare the filling.
- In a medium saucepan, combine the pitted cherries, red wine, granulated sugar, and cornstarch. Cook over medium heat, stirring frequently, until the mixture thickens and becomes glossy, about 10 minutes. Stir in the vanilla extract.
- Pour the cherry filling into the prepared crust, spreading it evenly.
- Bake the pie in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is bubbly.
- Allow the pie to cool at room temperature before serving to let the filling set.
Notes
- For best results, use fresh, ripe cherries.
- The pie can be stored in the refrigerator for up to 3 days.
- Serve with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence.
- If you don’t have quinoa flour, you can substitute with more white rice flour.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 25
- Sodium: 150
- Fat: 6
- Carbohydrates: 45
- Fiber: 3
- Protein: 3
- Cholesterol: 0
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Frequently Asked Questions
Why does this crust use oats and multiple gluten-free flours instead of standard pastry flour?
The crust is intentionally gluten-free, built from 3/4 cup of gluten-free rolled oats, white rice flour, quinoa flour, and tapioca flour. Pulsed in a food processor until the mixture resembles wet sand, it’s pressed directly into the pie plate and frozen briefly before filling — no rolling required.
What does the red wine add to the cherry filling?
The 1/2 cup of red wine is cooked with the cherries, granulated sugar, and cornstarch over medium heat for about 10 minutes until the filling thickens and turns glossy. It deepens the fruit flavor and gives the filling the rich, dark, wine-drunk quality the article describes.
Can I substitute the quinoa flour if I don’t have it?
Yes — the notes say you can simply use more white rice flour in its place. The crust’s texture won’t change significantly since quinoa flour contributes mainly structure, and white rice flour provides the same.
