This is the ultimate homemade vegan cherry pie. Tastes just like the classic with a super juicy and sweet cherry pie filling and the flakiest “buttery” pie crust that’s all vegan, dairy free, lower in sugar, easily gluten free without sacrificing tastes. Honestly, no one will be able to turn down a slice of this vegan pie!
- 2 lbs fresh or frozen dark sweet cherries, pitted
- 1/2 cup (120 mL) maple syrup
- 40 grams arrowroot starch or cornstarch
- 1 tbsp apple cider vinegar or lemon juice
- 2 tsp pure vanilla extract
- 1/4 tsp almond extract (omit if allergic to nuts)
- 2 batches of Best Vegan Pie Crust
- Read through all instructions before beginning. It’s best to decide here if you’ll be making this pie within a day or spread out over two (making the cherry filling the first day, and assembling the pie the next). Measure out all ingredients for the cherry pie filling before beginning. Also make sure that the cherries are pitted and halved, whether you’re using frozen or fresh.
- Combine the cherry pie filling ingredients: in a medium saucepan, toss the cherries with maple syrup, arrowroot starch, apple cider vinegar, vanilla extract, and almond extract. Mix until the cherries are evenly coated.
- Cook down the cherries: turn the heat to medium. Allow the cherries to start to come to a boil, then reduce the heal to low/simmer, cover, and allow the cherries to cook down for a few minutes and thicken. You’ll see that there is still quite a bit of cherry juice, but save this! Do not drain the cherries. The syrup and arrowroot are mixed in there, which will help not only sweeten the filling, but hold it together once it’s really cooked.
- Cool the cherry filling: after the cherries have cooked down, remove from heat and transfer the cherries to a medium bowl again. Allow them to cool at room temperature for 30 minutes to 1 hour.
- Before beginning the pie crust: Follow the instructions for making the vegan pie crust in the recipe. You’ll need a 9″ pie dish.
- Make the pie crust: double the pie crust recipe so that you’ll have enough for a lattice crust, as noted in the ingredients section, and follow the instructions up until step 4. Divide the dough into two disks. At this stage, you can also preheat the oven to 425F. One will be for the lattice and one for the main pie crust. Then when you’re ready to roll the main pie crust, continue through Step 7.
- Fill the pie crust: add the cherry pie filling to the pie crust, and set aside. Do NOT slice the overhanging crust yet. This will be used to seal off the lattice crust. Place the pie into the fridge to chill while you roll out the lattice crust.
- Make the lattice crust: Roll the second dough out to be a large circle or rectangle that measures about 15″ in diameter. To make the lattice, measure 1.5″ in width for each strip for the lattice, slicing 10 strips, so 5 strips per side. Drape half of the strips parallel to each other over the pie. Do not seal off the lattice yet. Then lift back the second, fourth, and sixth strip. Place a lattice strip that’s appareled across the strips. Place the second, fourth, and sixth strips back. Now pull back the first, third, and fifth strips. Place another lattice strip directly next to the last lattice strip, appareled across the first batch. Place the first, third, and fifth strips back. Repeat, alternating the groups of paralleled strips until you’ve achieved a woven lattice crust!.See blog post visuals for more assistance, and watch the lattice pie crust YouTube video!
- Seal off the lattice crust: cut any overhanging lattice pieces to meet the edge of the pie dish. Then fold over the hanging pie crust onto the edges of the lattice crust. Use your fingers to shape the edges fo the pie crust as you’d like. Place the crust into the freezer or fridge to chill for 10 minutes. This will allow the crust to solidify if you’ve worked it a lot.
- Bake the cherry pie: you can brush the cherry pie crust with coconut cream or melted vegan butter (I recommend Flora Plant Butter- best vegan butter I’ve tried!) and sprinkle with coconut or brown sugar. Then place the pie into the oven to bake for 45-50 minutes. If you notice the edges of your crust are browning midway through the baking, you can use a pie-shield or carefully place tinfoil over the crust to slow the browning.
- Allow the cherry pie to set: once the crust is golden and tough to the touch, remove the cherry pie from the oven. Allow the cherry pie to set at room temperature for 3-4 hours.
- Serve the cherry pie: you can slice and serve the cherry pie as is, add a scoop of vegan vanilla ice cream, or even vegan coconut whipped cream! Store any uneaten slices in the fridge in an airtight container for up to 4 days, or the freezer for up to 1 month.
Cherries: I recommend using Dark Sweet or Rainier cherries for this vegan cherry pie recipe. The reason being is that we’re not using much sugar, so sour cherries wouldn’t give you a very sweet cherry pie.
Fresh or frozen cherries: you can use either here. I’ve tried this with fresh, frozen, and a mix of both. Some frozen cherries don’t come sliced. If you’re using at least half fresh cherries, then it’s not a problem if you want to skip the slicing of the frozen cherries!
Vegan butter: the best vegan butter for this recipe is Flora Plant Butter. I used unsalted, and the dough is just amazing. Tastes just like a classic pie crust!
Gluten free: use gluten free 1:1 baking flour at an equal ratio for the pie crust. I have not yet tested this recipe with almond flour nor oat flour, so know that I only recommend GF 1:1 baking flour or AP flour as of now for approved flours!
Nut-free: if you’re nut free, please omit the almond extract and use nut-free vegan butter.
Please read the blog post for the all tips & tricks for making this pie! And definitely leave a review if you’ve made it! 🙂 Thank you!
Keywords: vegan cherry pie, easy cherry pie, homemade cherry pie, gluten free pie crust