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    Home » Meals » Dessert

    Vegan Cherry Pie

    Published Oct 18, 2023 · Updated Oct 18, 2023 · 1 Comment

    This post may contain affiliate links. See my disclosure policy.

    JUMP TO RECIPE

    This beautiful Vegan Cherry Pie is an all-year-round dessert with frozen fruit and homemade dairy-free pie crust.

    Easy cherry pie in a pie plate with a slice removed.
    Jump to:
    • Ingredients
    • Instructions
    • Substitutions & Swaps
    • Storage
    • Recipe
    • Reviews

    Whether you're planning a holiday celebration or a casual family gathering, this vegan cherry pie is a guaranteed crowd-pleaser. The lattice topping is always beautiful, and it's easy to create. Here's a simple tutorial video to make a lattice pie crust.

    Cherry pie is one of my favorites for Christmas, but it makes a great Thanksgiving dessert, too! Serve with a scoop of ice cream or some coconut whipped cream. You could even drizzle some chocolate syrup on top if you love that combination.

    If you're feeding a crowd, make some vegan pumpkin pie, too!

    Ingredients for cherry pie with dairy-free butter, sugar, and cornstarch.

    Reminder: You can find the full, printable recipe maker in the recipe card below.

    Ingredients

    In addition to a double batch of my vegan pie crust, you'll need a short list of ingredients to fill this pie:

    • Cherries. I like using frozen cherries because it saves so much time. No pitting necessary! But you can use fresh if you'd like.
    • Vegan butter. I use Earth Balance buttery sticks. Dotting some butter on top of the filling helps to prevent it from bubbling over in the oven.
    • Sugar. Use organic sugar to make sure it's vegan.
    • Non-dairy milk. Any vegan milk will work, including almond, soy, oat or coconut.
    • Cornstarch. This helps thicken the filling so the pie holds its shape when you slice it open. I like to use cornstarch as an egg substitute for many baking recipes.
    • Vanilla and almond extract. These flavors are an excellent match with cherries.
    • Lemon juice. A touch of acid brightens up your pie filling.

    Instructions

    Rolled out pie dough.

    Prepare the pie dough according to these instructions. You may be able to find vegan pie dough at the store, but be aware that many contain lard.

    Pie dough in a pie dish.

    Line a pie dish with one half of the dough, and roll out the other half so it is ready after you make the filling. Put both the pie dish and other half of the dough into the fridge.

    Vegan cherry pie filling cooking in a pot.

    To make the filling, mix together the cherries, sugar, and cornstarch in a sauce pan. Bring to a simmer on low heat for 5 minutes, stirring frequently. Mix in the vanilla, almond extract, and lemon juice.

    Pie filling in dough.

    Pour the filling into the prepared pie dish.

    Cherry pie with a lattice crust design ready to go in the oven.

    Top with the other half of pie dough, I love making a lattice crust, but you can simply lay dough over top and cut slits for ventilation. Trim the excess dough.

    Overhead shot of fruit pie with a golden brown crust.

    Bake until the filling is bubbly and the crust is golden brown.

    Substitutions & Swaps

    • Other fruit: If you like, you can make a mixture of cherries with other berries or sliced stone fruit. Here is my favorite vegan blueberry pie recipe.
    • Gluten-free vegan cherry pie: Feel free to use your favorite gluten-free pie crust recipe or a store-bought crust.
    • Spiced cherry pie: If you want to add a touch of warming spice, add a dash of cinnamon, cloves, and/or nutmeg.
    Whole vegan cherry pie in a dish.

    Storage

    Store leftover cherry pie tightly wrapped in the fridge for up to 4 days. You can freeze the leftover pie, though the pie crust loses its flakiness when reheated. Freeze for up 3 months in an airtight container. Thaw in the fridge, then bake at 375 degrees Fahrenheit for about 20 minutes.

    Slice of vegan cherry pie with a scoop of vanilla ice cream

    Trying to go vegan? Sign up for our (FREE) Vegan Beginner's Guide!

    Did you enjoy this recipe? Please leave a comment and a ⭐ star review below!

    Recipe

    slice of vegan cherry pie with ice cream on top

    Vegan Cherry Pie

    Karissa Besaw
    This lattice-topped vegan cherry pie is the perfect holiday dessert with frozen fruit and a homemade crust.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 45 minutes mins
    Total Time 1 hour hr 5 minutes mins
    Course Dessert
    Cuisine American
    Servings 8 slices
    Calories 328 kcal

    Ingredients
      

    • double pie crust
    • 4 cups frozen cherries
    • ½ cup granulated sugar
    • ¼ cup cornstarch
    • 1 teaspoon vanilla extract
    • ¼ teaspoon almond extract
    • 2 tablespoons lemon juice
    • 2 tablespoons vegan butter cold, cut into small cubes
    • ¼ cup non-dairy milk for "egg" wash

    Instructions
     

    • Preheat oven to 375°F.
    • Prepare the pie dough according to this recipe's instructions for a double batch. Divide the dough in half and roll each halve out into a circle. Use one half to line a pie dish.
    • Trim off any excess and place the dish, as well as the other rolled out dough, in the fridge. Chilling the dough helps to keep your crust tender and flaky.
    • To make the filling, mix together the cherries, sugar, and cornstarch in a sauce pan.
    • Bring to a simmer on low heat for 5 minutes, stirring frequently. Mix in the vanilla, almond extract, and lemon juice.
    • Pour the filling into the chilled pie crust. Dot the top of the filling with the cold butter cubes (this helps prevent the filling from bubbling over.)
    • Top with the other half of the pie crust. You can get creative and cut out shapes, make a lattice design, or simply slice some slits in the crust to let out steam.
    • Brush the crust with the non-dairy milk.
    • Place the pie in the oven and bake for 45-55 minutes, or until the crust is golden brown. Use a pie crust shield or aluminum foil to prevent the edges from burning.
    • Let the pie cool for at least 3 hours before slicing and serving. Store leftovers in an airtight container the fridge for up to 4 days.

    Video

    Notes

    Adapted from Sally's Baking Addiction.

    Nutrition

    Calories: 328kcalCarbohydrates: 48gProtein: 4gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gSodium: 201mgPotassium: 211mgFiber: 3gSugar: 22gVitamin A: 207IUVitamin C: 7mgCalcium: 28mgIron: 1mg
    Did you try this recipe?Let us know how it was!

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    About Karissa

    Hey! I’m happy you’re here! My name is Karissa and I’ve been cooking up delicious vegan food since going vegan in 2016. Not vegan and just want to eat more plants? We don't judge - everyone is welcome in our kitchen. Read more...

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    Comments

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      Recipe Rating




    1. claire says

      July 13, 2022 at 5:50 pm

      5 stars
      turned out so delicious! used flour instead of cornstarch and still came out perfect.

      Reply

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