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Vegan Cherry Pie

Vegan Cherry Pie

Keri Bevan
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.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 1 hour
Chill time 1 hour
Total Time 2 hours 30 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 491 kcal

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
Keyword vegan cherry pie
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