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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!
Reminder: You can find the full, printable recipe maker in the recipe card below.
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.
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.
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Vegan Cherry Pie
- 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.