Thanksgiving is an American holiday which I have readily embraced. I love it!
Every year, I bake ten to twelve pies. There is usually a mix of gluten and non-gluten free pies, and I always make a couple of new creations. I first baked this gluten free cherry berry pie for Thanksgiving in 2010.
I was VERY pleased with the outcome and I can’t always say that. As a matter of fact, I will go as far as to say this was my favorite that year.
Right out of the oven, this cherry berry pie seemed way too juicy to be a success. An issue I have often had with any pie which involves cooked berries.
I was happy to see that the filling firmed up really well during the night and was perfect on Thanksgiving day. A turn of event which was a pleasant surprise considering how many of my berry pies have been soupy before as well as since then.
Notes and Tips
Baking the Pie
In light of the information above, I would strongly suggest that you make this pie the day before you intend on serving it. I don’t think you can serve it warm right out of the oven and have good results. If you like it warm, a solution would be to reheat it once it has set.
I would also suggest you try this pie out first on your family – or a kind neighbor who is willing to be a guinea pig as I have – before your serve it to some guests.
The Cherry Berry Filling
For the cherry berry filling, I used a blend of sour cherries, raspberries, and blueberries. The sour cherries, I bought at Trader Joe’s and they came in a jar. The berries were also from Trader Joe’s but came from the frozen section.
If you use frozen fruit, you must make sure that your berries are fully defrosted and well drained BEFORE you can use them, or your filling may come out too juicy.
Note: This pie is also dairy fee since I used non-hydrogenated shortening for the crust. Well, truth be told, it WAS dairy free until I added some homemade whipped cream to mine!
Gluten Free Crust
I used my own gluten free crust and you can find the recipe here.
You can use any gluten free crust recipe of your choice or a pre-made gluten free crust from the store.
Gluten Free Cherry Berry Pie
As I have already mentioned above in the “Notes and Tips” section, make sure you drain your berries and cherries before using them in the filling.
Roll out your bottom crust and press it into a greased pie plate. Set aside.
Preheat oven to 425 degrees Fahrenheit.
In a large bowl, place the cherries, berries, xylitol, vanilla stevia, and tapioca starch. Delicately mix to combine. Make sure the cherries and berries are well coated with the tapioca starch and sugar.
Pour into your prepared pie crust.
Roll out your second crust, press on top of the filling and seal.
Bake for 15 minutes at 425.
Reduce the heat to 350 degrees and bake an additional 40 to 45 minutes.
Cool completely before serving.
Makes one gluten free cherry berry pie.