This Vegan Cherry Pie is indulgent and every bit as amazing as the classic. Whether it’s for your next family get-together or just because—let’s be honest, pie is always a good idea.
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If there’s one dessert that reminds me of home, it’s cherry pie. This vegan cherry pie delivers all the nostalgia of the classic, just made entirely with plant-based ingredients. Trust me when I say your friends and family will not know the difference!
Making the crust and filling from scratch is easier than you’d think and guarantees that buttery, flaky crust we all love. And the cherries? They make this pie sweet, tangy, and totally irresistible. Whether it’s a special occasion or just a weeknight, this pie is a winner.
If you like pie recipes, then you’ll love my vegan apple pie, this crunchy vegan pecan pie, and my silky smooth vegan chocolate cream pie.
Why You’ll Love This Vegan Cherry Pie Recipe
- Big Flavor, No Compromises: The cherry pie is naturally packed with juicy, ripe cherries, and a perfectly flaky, buttery crust that’ll have everyone asking for seconds, or even thirds!
- Perfect for any occasion: Got a holiday gathering? A backyard BBQ? Or just a random Tuesday night? This pie fits right in.
- Simple Ingredients: This vegan cherry pie recipe uses basic and affordable ingredients, most of which you probably have in your pantry.
Ingredients
- Vegan Butter: This works as the fat ingredient in both the crust and filling, and creates a tender, flaky crust. Make sure to freeze the butter first to keep the dough cold and easy to handle.
- Ice Water: Adding ice water to the dough keeps it cold, binds it together, and helps the butter stay solid, creating a light, flaky crust.
- Cherries: The star of this dish! Fresh or frozen will work well, but if you choose frozen, make sure to thaw and drain them first, to avoid a runny filling.
- Cornstarch: This is key to thickening your vegan cherry pie filling to get that perfect consistency and keeps the juices from spilling out or making the crust soggy. If you’re out of cornstarch, arrowroot powder or tapioca starch works just as well for a smooth, thick filling.
- Lemon: Squeezing the lemon juice brings acidity to the dish, adds brightness to the pie and a little citrus flavor to the sweetness.
- Vanilla and Salt: Vanilla extract brings out the fruit’s natural sweetness, while a pinch of salt in both the crust and the filling helps balance the flavors.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Mix in More Fruit: Don’t just add cherries! Grab other fruits like blueberries, raspberries, or blackberries for a mixed berry pie or keep the summer vibes by mixing in peaches for a brighter medley of flavors.
- Spice it Up: Feeling those cozy vibes? Add a pinch of nutmeg, cardamom, ginger, allspice, or cinnamon to the filling for more comfort and warmth.
- Create a Crumble: Swap the top crust for a rustic, crumbly, and sweet streusel topping made with oats, flour, brown sugar, and butter.
- Boozy Cherry Pie: Add a splash of bourbon, brandy, or amaretto to the cherry filling for an ‘adult-only’ pie with additional layered richness and depth.
How to Make Vegan Cherry Pie
Ready to bake this vegan cherry dessert? Follow these simple steps, but first, gather all your ingredients and equipment. Don’t forget to preheat your oven to 400°F!
- Step 1: Mix the Dry Ingredients. To start the crust, combine the flour, sugar, salt, and plant butter in a medium bowl.
- Step 2: Make and Chill the Dough. Add 1 tablespoon of ice water at a time, until the dough just barely comes together when squeezed. Divide the ball of dough into 2 halves, cover each in plastic wrap and refrigerate for at least 30 minutes to give it some time to chill.
Step 3: Prep the Cherries. While the dough chills, wash, pit and slice your cherries in halves. Using frozen? You get to skip this step (lucky you!).
Step 4: Cook the Filling. Add the cherries to a large pan over medium heat. Stir in the sugar, lemon juice, vanilla and butter. Next, gently mash the fruit to release more of the juices and cook for 5-7 minutes until the mixture softens. Then, quickly whisk the cornstarch into the dairy free cherry pie mixture, breaking up any clumps. Finally, remove from the heat.
Step 5: Assemble the Pie. Generously flour your working surface and rolling pin. Roll one chilled dough half into a circle and place it gently in the greased pie dish. Add the filling once it's cooled a little bit.
Step 6: Add the Lattice Crust. Roll out the second half of the dough into a long rectangle onto the same floured surface. Cut eight 1 inch strips using a pizza cutter (or sharp knife). Lay four strips vertically and weave the other four horizontally to form a lattice pattern. Brush the top with the egg wash.
- Step 7: Bake the Pie. Bake the pie at 400°F for 20 minutes, then lower to 350°F for another 30 minutes.
- Step 8: Cool and Serve. Take the vegan cherry dessert out from the oven and allow it plenty of time to cool down. Next up, slice and enjoy!
Serving Suggestions
This pie is a hit dessert at family gatherings or at your next holiday potluck - it’s time to share in the deliciousness. And here are some of my favorite ways to enjoy it.
- This dairy free cherry pie isn’t just dessert - it’s an experience. Serve it warm with a scoop of vegan ice cream or a dollop of vegan whipped cream.
- Add it as a dessert to your next holiday-inspired meal alongside stuffed sweet potatoes or vegan au gratin potatoes.
- Make it fancy with a drizzle of vegan caramel dip or cook down the remaining cherry juices (with a bit of water) to make a surprising syrup topping.
- Top with fresh mint leaves or a dusting of powdered sugar for a fresh and elegant finishing touch.
Expert Tips
- Fresh vs. Frozen Cherries: Choose fresh, ripe cherries when they are in season. If not, frozen are a good alternative for vegan cherry recipes. Make sure to thaw and drain them to avoid excess moisture in the filling, which could lead to a soggy crust.
- Ice Water Addition: When adding the ice water to the dough, add 1 tablespoon at a time until it just comes together (~5 tablespoon water). The amount of water needed may differ from kitchen to kitchen.
- Prevent Burning: Keep an eye on your pie! If your crust is getting a little too golden before the time is up, cover the top with foil. Crisis averted!
- Storing: Keep the vegan pie covered at room temperature for up to 3 days. For longer storage, refrigerate in an airtight container for up to 1 week. You can also freeze for up to 3 months - just wrap it tightly in plastic wrap. When ready, thaw overnight in the fridge overnight and reheat in the oven at a low temperature.
Recipe Video
Recipe FAQs
Absolutely! Prep the vegan cherry pie filling and crust separately, then refrigerate or freeze them. If you freeze them, thaw in the fridge before assembling and baking. Make sure to give the filling a quick stir before using.
Your pie is done baking when the crust is golden brown and the filling is bubbling in the center. If you are using a glass pie plate, you can see the crust through the pie plate for a better indication of doneness.
Both work well in this vegan cherry pie recipe, so it depends on your taste preference or what’s in season! Sour cherries add a tangy kick and vibrant color, while dark cherries bring more sweetness and depth to the pie.
More Delicious Vegan Desserts
Best Vegan Cherry Pie
Ingredients
Crust
- 2 ½ cups all-purpose flour
- ½ tablespoon sugar
- ½ teaspoon salt
- ¾ cup vegan butter
- 4-7 tablespoon ice water see note in steps
Filling
- 5 cups cherries
- ½ cup sugar
- ¼ cup cornstarch
- juice of 1 lemon
- 1 teaspoon vanilla
- 1 tablespoon vegan butter
"Egg" Wash
- 1 tablespoon dairy-free milk
- ½ tablespoon maple syrup
- optional: a pinch of turmeric to mimic the egg yolk color
Instructions
- To create the pie crust, combine the flour, sugar, salt, and plant butter in a bowl.
- Note: Make sure the butter is VERY COLD, otherwise your pie crust will become mushy and unworkable. I recommend cutting the butter into small cubes and placing it in the freezer for 30 minutes before adding it to the recipe.
- To the crust, start adding 1 tablespoon of ice water at a time, until you can squeeze the dough just enough for it to barely stick together. I added a total of 5 tablespoon of ice water to mine, but yours may differ.
- Once you have formed a ball of dough, divide it into two, cover in plastic wrap, and refrigerate for at least 30 minutes to give it time to chill.
- While the dough is chilling, wash the cherries. Then remove the stems and pits, and slice each cherry in half.
- Tip: You can use frozen pitted cherries for this if you want to skip all of that work!
- Add the sliced cherries to a large pan over medium heat. Add the sugar, lemon juice, vanilla, and plant butter to the cherries. Use a masher to gently smush the cherries so they can release even more of their juices. Cook for 5-7 minutes, until they start to soften.
- Then add the cornstarch and quickly whisk it into the mixture, breaking up any clumps. Remove from heat.
- Remove one half of the pie crust from the fridge and very generously flour a clean surface and your rolling pin. Roll the dough out into a circle and place it in a gently greased pie dish. Transfer the pie filling to the pie crust.
- Take the second half of the pie crust out of the fridge and roll it out into a long rectangle. Use a pizza cutter to cut eight 1-inch strips. Place 4 strips vertically. Then create a lattice with the other 4 going the other way.
- Whisk up the vegan egg wash ingredients and use a pastry brush to brush all over the pie crust. Dust the crust with coarse sugar (optional).
- Bake the pie at 400F for 20 minutes, then reduce the heat to 350F and bake for another 30 minutes.
- Keep an eye on your pie and if the crust starts to burn, cover the pie with a layer of foil to keep it from burning!
- Remove the pie from the oven, give it plety of time to cool off, then slice and enjoy!
Notes
- Fresh vs. Frozen Cherries: Choose fresh, ripe cherries when they are in season. If not, frozen are a good alternative for vegan cherry recipes especially since they're already pitted. Make sure to thaw and drain them to avoid excess moisture in the filling, which could lead to a soggy crust.
- Ice Water Addition: When adding the ice water to the dough, add 1 tablespoon at a time until it just comes together ( approximately 5 tablespoons of water). The amount of water needed may differ from kitchen to kitchen.
- Prevent Burning: Keep an eye on your pie! If your crust is getting a little too golden before the time is up, cover the top with foil. Crisis averted!
- Storing: Keep the vegan pie covered at room temperature for up to 3 days. For longer storage, refrigerate in an airtight container for up to 1 week. You can also freeze for up to 3 months - just wrap it tightly in plastic wrap. When ready, thaw overnight in the fridge overnight and reheat in the oven at a low temperature.
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