Who’s ready for some pie? I’ve got a slice of this gluten free vegan cherry crostata with your name on it. Flakey gluten free crust, filled with an abundance of fresh, sweet cherries.
Summer fruits are still going strong here in California and we are soaking up all their goodness as long as we can. I recently brought home these beautiful, bright cherries from Costco and the kids were eating them right from the container. I said, “Wait! Don’t eat too many because mama’s got to make a cherry pie!”
Baking a homemade cherry pie in the summer, it just feels right. Not only is it the best time to get your hands on fresh cherries, but it’s also a fabulous dessert to serve with cold, creamy dairy free vanilla ice cream. It’s kind of the only way to serve a slice of cherry pie.
Not feeling adventurous enough to make a fancy double-crust pie? I give you the crostata! It’s a rustic, free-form pie, made with a single pie crust. The fruit filling is placed in the center and the outer edge of the crust is folded up and over the fruit. I like to sprinkle the crust with a little sparkling sugar to add texture and sweetness.
The real star of this gluten free vegan cherry crostata is that mound of gorgeous fresh cherries! They are naturally sweet and don’t taste anything like that cherry pie filling from a can. No and no. Are you convinced yet that you need to make this cherry crostata? Your tummy will thank you, as well as your friends when you show up at their door with this beautifully rustic dessert.
- 1 1/2 cups Sarah’s gluten free flour blend
- 3 tablespoons cane sugar
- 1/4 teaspoon sea salt
- 4 tablespoons non-hydrogenated shortening
- 3 tablespoons dairy free butter
- 4-6 tablespoons ice-cold water
- 4 cups halved and pitted cherries*
- 4 tablespoons cane sugar
- 2 tablespoons corn starch
- 1 tablespoon lemon juice
- 1 tablespoon coconut milk or almond milk
- 1 tablespoon sparkling sugar or turbinado sugar, for edges
- dairy free vanilla ice cream, for serving
- Sift together flour, sugar and salt. Add shortening and dairy free butter. Using pastry cutter or fork, combine ingredients until resembles a course meal.
- Pour in 4 tablespoons cold water. Continue to blend until dough comes together {add additional water as needed}.
- Pat dough into round, flat disc. Wrap in plastic wrap and place in refrigerator for an hour or until ready to use.
- Preheat oven to 400 degrees. Line large baking sheet with parchment paper.
- In mixing bowl, add halved and pitted cherries. Top with sugar, corn starch and lemon juice. Toss gently to coat and set aside.
- Remove dough from refrigerator and place onto large piece of plastic wrap. Top with another piece of plastic wrap and roll out into 12-inch circle.
- Remove top layer of plastic wrap and quickly flip dough onto prepared cookie sheet. Press together any cracks. Top dough with cherry mixture, leaving a 2-inch edge around cherries.
- Fold edge of dough over cherries, crimping dough as needed. Brush dough edge with coconut milk and sprinkle with sparkling sugar.
- Bake crostata for 40-45 minutes, until crust is golden brown and juices are bubbling {juices may seep outside pie, which is ok}.
- Let crostata cool 30 minutes. Slice and serve warm with dairy free vanilla ice cream.
You might also enjoy this beauty! Gluten Free Vegan Peach Almond Crostata
Hello, I think I am going to make this for thanksgiving and I am wondering if I could make the dough the night before and leave in the fridge overnight?
Yes, of course!