This vegan cherry pie is the ultimate summer dessert that combines sweet-tart cherries with a flaky, buttery crust that nobody will believe is dairy-free! I've been perfecting this recipe for years, and it's become my most requested dessert for family gatherings and dinner parties. With just a few simple swaps, you can create a plant-based version of this classic American dessert that rivals any traditional pie.
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When cherry season arrives each summer, there's nothing quite like the joy of baking with these ruby-red gems of flavor. This vegan cherry pie celebrates the sweet-tart perfection of cherries in a classic dessert that's completely plant-based without sacrificing any of the traditional taste or texture.
While I love using fresh cherries when they're at their peak, this recipe works beautifully with frozen cherries too. If you're looking for something a bit quicker and easier than a full pie, you might want to try my cherry tarts made with puff pastry – they're deliciously free-form and perfect for a more casual dessert. But when you have the time to create something truly special, this vegan cherry pie delivers all the nostalgia and flavor you're looking for.
👨🍳How To Make A Vegan Cherry Pie
Step 1
- In a large bowl, whisk together flour, sugar, and salt.
- Add cold cubed vegan butter and use a pastry cutter or your fingertips to work it into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining. You can also do this in a food processor.
Step 2
- Add ice water, 1 tablespoon at a time, mixing gently after each addition until the dough just comes together.
- Divide the dough into two equal portions, shape into disks, wrap in plastic, and refrigerate for at least 1 hour.
Step 3
- in a large saucepan, combine pitted and halved cherries and sugar. If using fresh cherries, add the ¼ cup water (skip this water if using frozen cherries). Bring to a simmer over medium heat, stirring occasionally. Cook for about 5 minutes until cherries release their juices.
- In a large bowl, combine cherries, sugar, cornstarch, lemon juice, almond extract (if using), and salt. Stir gently and let sit for 15 minutes.
- In a small bowl, create a slurry by mixing the cornstarch with 3 tablespoons cold water until smooth. Pour the cornstarch slurry into the simmering cherry mixture while stirring constantly. Continue cooking and stirring for 1-2 minutes until the mixture thickens significantly. It should coat the back of a spoon and have a pudding-like consistency.
- Remove from heat and stir in lemon juice, almond extract (if using), and salt.
- Transfer to a bowl and allow to cool for 15-20 minutes before filling the pie crust.
Step 4
- Preheat oven to 425°F (220°C).
- Roll out one disk of dough on a floured surface to about 12 inches in diameter. Transfer to a 9-inch pie dish.
- Pour the cherry filling into the crust.
Step 5
- Roll out the second disk of dough and either place it whole on top (cutting slits for venting) or create a lattice pattern. Trim excess dough and crimp edges to seal.
- Mix plant milk with maple syrup and brush over the top crust. Sprinkle with sugar if desired.
- Place the pie on a baking sheet to catch any juices.
- Bake at 425°F for 15 minutes, then reduce temperature to 375°F (190°C) and continue baking for 35-45 minutes, until crust is golden and filling is bubbling.
- Let cool completely (at least 3 hours) before slicing to allow the filling to set.
💡How To Pit Cherries
Paper Clip Method
- Unbend a large paper clip to form an S-shape
- Insert one end into the stem end of the cherry
- Hook around the pit and pull it out
Chopstick Method
- Place the cherry on top of an empty bottle
- Push a chopstick through the stem end, forcing the pit out the bottom into the bottle
Straw Method
- Insert a plastic straw through the stem end of the cherry
- Push firmly to force the pit out the other side
Pastry Tip Method
- Place a metal pastry tip (the kind used for decorating cakes) on a flat surface, pointed side up
- Push the cherry down onto the tip to force the pit out
Cherry Pitter Tool Method
- Use a dedicated cherry pitter tool (this is the most efficient method)
- Place cherry in the cradle and squeeze the handles to remove the pit
Fork Method
- Place the cherry on a flat surface
- Press down with the tines of a fork to split it
- Remove the pit with your fingers
Knife Method
- Cut the cherry in half around the pit (like you would an avocado)
- Twist the halves apart
- Remove the pit with your fingers or knife tip
Top Tips For Perfect Vegan Cherry Pie
- Always place the pie on a baking sheet before putting it in the oven - this catches any overflow and makes it easier to handle the hot pie.
- Pre-cook your filling to ensure it thickens properly and eliminates excess moisture from the cherries. I've made this pie both ways, and pre-cooking the filling definitely yields the best results.
- Keep vegan butter cold until the moment you use it - this creates flaky layers in the crust. Let the finished pie cool completely (at least 3 hours) before slicing to allow the filling to fully set.
- For the flakiest crust, use minimal water and don't overwork the dough - stop mixing as soon as it comes together.
- If you're using frozen cherries, don't thaw them completely and skip adding extra water to the filling.
- Protect your crust edges with foil or a pie shield if they brown too quickly during baking. For a perfectly golden top crust, brush with a mixture of plant milk and maple syrup (instead of traditional egg wash).
- You can also use tapioca flour instead of cornstarch for a glossier filling with slightly different texture.
More Vegan Dessert Recipes
Vegan Chocolate Meringue Pie ~ No Tofu
Vegan Raspberry Cheesecake Bars
Vegan Vasilopita ~ Greek New Year's Cake
📖 Recipe
Vegan Cherry Pie
This vegan cherry pie is the ultimate summer dessert that combines sweet-tart cherries with a flaky, buttery crust that nobody will believe is dairy-free! I've been perfecting this recipe for years, and it's become my most requested dessert for family gatherings and dinner parties. With just a few simple swaps, you can create a plant-based version of this classic American dessert that rivals any traditional pie.
Ingredients
For The Crust:
- 2½ cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup cold vegan butter cubed
- 6-8 tablespoons ice water
For The Filling:
- 5-6 cups pitted cherries fresh or frozen
- ¾ cup granulated sugar
- 3 tablespoons cornstarch if using frozen cherries, use 4 tablespoons
- 2 tablespoons lemon juice
- ½ teaspoon almond extract optional
- ¼ teaspoon salt
For Brushing The Top Of The Pie:
- 2 tablespoons plant milk
- 1 tablespoon maple syrup
- 1 tablespoon sugar for sprinkling optional
Instructions
For The Crust:
- In a large bowl, whisk together flour, sugar, and salt.
- Add cold cubed vegan butter and use a pastry cutter or your fingertips to work it into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining. You can also do this in a food processor.
- Add ice water, 1 tablespoon at a time, mixing gently after each addition until the dough just comes together.
- Divide the dough into two equal portions, shape into disks, wrap in plastic, and refrigerate for at least 1 hour.
For The Filling:
- In a large saucepan, combine pitted and halved cherries and sugar. If using fresh cherries, add the ¼ cup water (skip this water if using frozen cherries). Bring to a simmer over medium heat, stirring occasionally. Cook for about 5 minutes until cherries release their juices.
- In a large bowl, combine cherries, sugar, cornstarch, lemon juice, almond extract (if using), and salt. Stir gently and let sit for 15 minutes.
- In a small bowl, create a slurry by mixing the cornstarch with 3 tablespoons cold water until smooth. Pour the cornstarch slurry into the simmering cherry mixture while stirring constantly. Continue cooking and stirring for 1-2 minutes until the mixture thickens significantly. It should coat the back of a spoon and have a pudding-like consistency.
- Remove from heat and stir in lemon juice, almond extract (if using), and salt.
- Transfer to a bowl and allow to cool for 15-20 minutes before filling the pie crust.
Assembly:
- Preheat oven to 425°F (220°C).
- Roll out one disk of dough on a floured surface to about 12 inches in diameter. Transfer to a 9-inch pie dish.
- Pour the cherry filling into the crust.
- Roll out the second disk of dough and either place it whole on top (cutting slits for venting) or create a lattice pattern. Trim excess dough and crimp edges to seal.
- Mix plant milk with maple syrup and brush over the top crust. Sprinkle with sugar if desired.
- Place the pie on a baking sheet to catch any juices.
- Bake at 425°F for 15 minutes, then reduce temperature to 375°F (190°C) and continue baking for 35-45 minutes, until crust is golden and filling is bubbling.
- Let cool completely (at least 3 hours) before slicing to allow the filling to set.
Nutrition
Calories: 491kcalCarbohydrates: 70gProtein: 5gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 7gMonounsaturated Fat: 10gTrans Fat: 4gSodium: 544mgPotassium: 249mgFiber: 3gSugar: 34gVitamin A: 55IUVitamin C: 7mgCalcium: 26mgIron: 2mg
Tried this recipe?Let us know how it was!
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