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Close-up shot of a slice of the vegan cherry pie on a white dessert plate over the white marble cooktop. The flaky crust and glossy cherry filling are vividly detailed, with no utensils in sight.

Vegan Cherry Pie Recipe

This sweet cherry pie, with a flaky vegan crust, is bursting with juicy cherry filling. Its delicate lattice top makes it a gorgeous, comforting dessert perfect for any occasion!
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine vegan
Servings 12
Calories 249 kcal

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.
    Close-up shot of a glass mixing bowl on the white marble cooktop, filled with all-purpose flour, salt, and sugar. Cold, cubed vegan butter is scattered throughout the mixture, ready to be cut in.
  • Divide, wrap, and refrigerate.
    Close-up shot of two round dough discs wrapped snugly in cling wrap, resting on the white marble cooktop. The smooth surface of the dough is visible through the transparent wrap.
  • Make the pie filling: Cook cherries until they release liquid.
    Close-up shot of a shiny stainless steel saucepan on the white marble cooktop, with frozen pitted cherries cooking and releasing their juices. The vibrant red liquid begins to bubble and thicken.
  • 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.
    Close-up shot of the pie plate on the white marble cooktop, filled with glossy cherry filling and covered with a lattice pattern of dough strips. The edges are crimped neatly, and the pie is ready for baking.
  • Bake the pie: Place pie on a cookie sheet and bake for 50 minutes until golden.
    Close-up shot of the golden-brown vegan cherry pie on the white marble cooktop, still in the pie plate. The lattice crust is perfectly crisp, and the cherry filling bubbles slightly through the openings.
  • Cool and serve: Let the pie cool for 3-4 hours before serving.
    Close-up shot of a slice of the vegan cherry pie on a white dessert plate over the white marble cooktop. The flaky crust and glossy cherry filling are vividly detailed, with no utensils in sight.