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Gluten Free Mini Cherry Pies

Gluten Free Mini Cherry Pies

The ultimate comfort food, these Gluten Free Mini Cherry Pies are a delightful treat filled with sweet cherries and encased in a crunchy, gluten-free crust. Perfect for any occasion, they are easy to make and loved by all!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Desserts
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/4 cups gluten-free oat flour
  • 2 cups gluten-free rolled oats
  • 1 1/2 teaspoons ground cinnamon
  • 2/3 cup brown sugar
  • 1/4 teaspoon salt
  • 3/4 cup refined coconut oil, melted
  • 2 cups pitted sweet cherries, quartered
  • 2 tablespoons granulated sugar
  • 1 tablespoon cornstarch
  • 2 teaspoons lemon juice
  • 1 teaspoon almond extract
  • pinch salt

Equipment

  • Oven
  • Baking Sheet
  • Frying Pan
  • Mixing Bowl
  • Wooden Spoon

Method
 

  1. Preheat your oven to 375 degrees F. Line a muffin pan with 12 muffin liners. I recommend using foil or regular paper liners to prevent sticking. Trust me, you don’t want these lovely pies to get stuck to the bottom!
  2. In a medium mixing bowl, stir together the oat flour, oats, cinnamon, brown sugar, and salt. This combination creates a deliciously sweet and spiced crust. Once evenly mixed, stir in the melted coconut oil until everything is well combined, resembling a crumbly dough.
  3. Pat about 3 tablespoons (40 grams) of the crust mixture into the sides and bottom of each muffin liner. Make sure it’s not too thick or too thin; you want a sturdy base that will hold up to the filling.
  4. Bake the crust for 8 to 10 minutes, or just until they start to turn golden brown. Keep an eye on them; you want a nice color without burning!
  5. Once they’re golden, remove the crusts from the oven and let them cool for about 10 minutes while you prepare the filling. This waiting time is crucial to ensure the crusts remain firm.
  6. In another medium mixing bowl, stir together all the filling ingredients: cherries, granulated sugar, cornstarch, lemon juice, almond extract, and a pinch of salt. This mixture should look juicy and vibrant.
  7. Spoon a little over 2 tablespoons of the cherry mixture over each pre-baked crust. Ensure each pie has a generous amount—every bite should be filled with that juicy goodness! Then, top each pie with about 1 tablespoon of the remaining crust mixture.
  8. Bake for another 14 to 16 minutes, or until the topping has lightly browned. The aroma wafting from the oven will be irresistible!
  9. Once they’re done baking, remove the mini pies from the oven and let them cool for about 10 to 15 minutes or until cool enough to handle. Use a knife to carefully remove the pies from the molds and then gently peel away the paper wrappers. If you have trouble taking them out because they're too soft, cool them slightly in the fridge for about 10 to 20 minutes.
  10. Serve the Gluten Free Mini Cherry Pies warm, at room temperature, or cold. Store at room temperature for up to 1 day or refrigerate for up to 4 days. For transport or warmer settings, it’s best to chill the pies in advance to help them hold their shape.

Notes

Extra tips or suggestions here.