There’s something about a freshly baked cherry pie that feels like a warm hug. It’s the kind of dessert that brings everyone to the table, eagerly waiting for that first slice.
This Vegan Cherry Pie recipe captures the essence of this timeless treat but with a modern, plant-based twist.
Perfectly sweet, slightly tart cherries are nestled in a flaky, buttery crust that’s completely vegan—no one will miss the dairy or eggs.
This pie is as much about the process as it is about the flavor. There’s a special joy in rolling out the dough, arranging the cherries, and weaving that classic lattice crust.
The smell alone, as it bakes, is enough to make your kitchen the coziest place in the world.
And let’s not forget the filling—every bite is bursting with juicy cherries and just the right amount of sweetness, balanced by a hint of citrus.
Pair your slice with a scoop of Vanilla Ice Cream to melt into the warm cherry filling, or enjoy it with a side of Lemon Sorbet for a refreshing twist.
This recipe has been making waves lately, and it’s easy to see why. It’s a celebration of simplicity, nostalgia, and the joy of sharing good food with loved ones.
Why I Love This Recipe?
- Classic Comfort, Vegan Style: Growing up, cherry pie was always a family favorite, and this vegan version captures all those childhood memories.
- The Perfect Crust: I’ve spent years perfecting a crust that’s just as flaky and buttery as the traditional one, without the animal products.
- Seasonal and Adaptable: Fresh cherries in the summer or frozen ones in the winter—this pie is perfect all year round!
What’s your favorite way to enjoy cherry pie? With a dollop of whipped cream or maybe a sprinkle of powdered sugar? I’d love to hear your ideas!
Vegan Cherry Pie Recipe
Equipment
- Mixing bowl
- Pastry Cutter
- Fork
- Cling Wrap
- Pie plate
- Rolling Pin
- Pizza cutter (for lattice top)
- Cookie sheet
- Spider strainer or slotted spoon
- Saucepan
Ingredients
For crust:
- 2 ½ cups all purpose flour
- 8 tablespoon vegan butter cut into 1-cm cubes while very cold
- ¼ teaspoon salt
- 1 tablespoon sugar
- Ice cold water
For the pie filling:
- 5 cups frozen pitted sweet cherries (you can use tart cherries, but you will likely need to add more sugar)
- ¾ cup sugar
- 4 tablespoon cornstarch
- 1 teaspoon pure vanilla extract
Instructions
- Make the crust: Mix flour, salt, and sugar. Add cold, cubed butter and cut with a pastry cutter until crumbly. Gradually add ice water until dough comes together.
- Divide, wrap, and refrigerate.
- Make the pie filling: Cook cherries until they release liquid.
- Remove cherries and reduce liquid by half. Add sugar, dissolve, then whisk in cornstarch. Add the thickened juice back to cherries, mix in vanilla.
- Assemble the pie: Preheat the oven to 375°F. Roll out one dough disc and line the pie plate.
- Roll out the second disc for the top, creating a lattice pattern or plain top crust.
- Bake the pie: Place pie on a cookie sheet and bake for 50 minutes until golden.
- Cool and serve: Let the pie cool for 3-4 hours before serving.
Nutritional Info:
| Nutrition | Value |
|---|---|
| Calories | 249kcal |
| Iron | 1.4mg |
| Fibre | 2.4g |
| Fat | 8g |
| Protein | 3g |
| Calcium | 20mg |
Tips You Must Keep in Mind!
- Chill the Butter: Ensure the vegan butter is extremely cold before mixing it into the flour. This helps create a flaky crust by keeping the fat solid until it bakes.
- Handle the Dough Gently: Overworking the dough can make it tough. Mix just until it comes together and refrigerate to rest before rolling.
- Ice Water: Use ice-cold water when preparing the crust to keep the butter from melting during the mixing process.
- Sweetness Adjustments: If you’re using tart cherries, taste the filling and add more sugar gradually to suit your preference. Sweet cherries might require less sugar.
- Juicy Filling: Reduce the cherry juice properly to prevent a soggy crust. It should thicken enough to coat the back of a spoon before being added back to the cherries.
- Lattice Crust: A lattice top is not only beautiful but also allows steam to escape, helping the filling thicken further during baking. If creating a lattice, chill the dough strips before arranging them for easier handling.
- Prevent Overbrowning: If the crust starts to brown too quickly, tent it with foil during the last 15–20 minutes of baking.
- Bake on a Cookie Sheet: Place the pie on a cookie sheet to catch any bubbling over from the filling, preventing a messy oven.
- Cooling is Key: Letting the pie cool completely allows the filling to set, ensuring clean slices. Resist the temptation to cut into it early!
- Serving Suggestions: Pair your pie with vegan whipped cream or a scoop of dairy-free vanilla ice cream for a delightful treat.
This vegan cherry pie, with its golden crust and luscious filling, is perfect for any occasion. Enjoy!
