Cherry Pie with streusel topping GF/Vegan/Top 9 Free

This cherry pie is made completely from scratch — no gluten, dairy, eggs, or top 9 allergens! A flaky crust (made with Spectrum Organic Shortening) holds a juicy, sweet cherry filling that's thick and luscious. The streusel topping gives it a crunchy element that makes it the perfect for a summer picnic! My mom used to make cherry pie when we had snow days in elementary school, but it feels like a summer pie to me.

Ingredients

Pie dough (recipe here)

Streusel topping (recipe here)

Cherry Filling:

• 1 1/2 lbs cherries (fresh or frozen)

• 1 cup water

• 1 1/2 cups granulated sugar

• 1/3 cup tapioca starch (plus water to make a slurry)

Instructions

Prepare the Filling (Day before is best):

1. In a medium saucepan, combine cherries, water, and sugar.

2. Bring mixture to a boil over medium-high heat.

3. In a small bowl, make a slurry by adding just enough water to the tapioca starch to fully moisten it and stir until combined (it should look like a thick liquid).

4. Once the cherry mixture is boiling, quickly stir in the slurry. The filling will turn opaque first, then clear up as it thickens. Keep stirring until you remove from heat.

5. As soon as the filling thickens and turns glossy, remove from heat.

6. Let cool at room temperature for 1 hour, then store in an airtight container in the fridge overnight.

Assemble and Bake

Prepare the Crust:

1. Lightly flour your work surface with extra pastry blend.

2. Roll dough to about 1/4" thickness with a rolling pin.

3. Use a 10" ring cutter to cut out rounds for the bottom crust.

4. Dip a metal spatula into pastry blend and slide it along the side and under the crust to lift it cleanly.

5. Place the crust into a 9" aluminum pie pan and gently press it to fit. Crimp the edges tightly using your thumb and fingers — a tight crimp holds its shape best while baking.

Fill and Finish:

1. Place the pie pan on a baking sheet for easier handling.

2. Fill the crust with the chilled cherry filling, spreading it evenly to the top.

3. Cover the entire top with streusel topping, about 1/2 inch to 1 inch thick.

Bake:

1. Preheat the oven to 375°F (190°C).

2. Bake the pie for 30–40 minutes, until the crust edges and streusel top are golden brown.

3. Allow the pie to cool completely before cutting for the best slice structure.

Tips for Perfect Slices

Pro Tip:
Freeze the baked pie overnight. Once frozen, pop the whole pie out of the tin, turn it upside down, and slice with a sharp knife. Flip each slice back upright and place back into the tin — you’ll have perfect, clean-edged pieces every time!