This post may contain affiliate links which won’t change your price but will share some commission. See my disclosure policy.
This beautiful Vegan Cherry Pie with a lattice crust is an all-year-round dessert with frozen fruit and homemade dairy-free pie crust.
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!
Video
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.
Ingredient Substitutions & Swaps
- Other fruit: If you like, you can make a mixture of cherries with other berries or sliced stone fruit.
- 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.
Storage
Store leftover cherry pie tightly wrapped in the fridge for up to 4 days. You can freeze 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.
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
Vegan Cherry Pie
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.
- Line a pie pan with one rolled out pie crust. Trim off any excess dough. Place in the fridge to chill.
- 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.
leave a comment