Best Vegan Cherry Pie
Bring back that ‘homey’ feel with this Vegan Cherry Pie. It’s got a buttery, flaky crust filled with colorful cherries and a lot of love! Made with simple, plant-based ingredients, it’s an amazing and satisfying dessert for any occasion. Slice this up on its own or with your favorite toppings for an extra indulgent dessert!
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.
Nutrition
Calories: 338kcalCarbohydrates: 50gProtein: 4gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 2gSodium: 232mgPotassium: 202mgFiber: 2gSugar: 20gVitamin A: 105IUVitamin C: 8mgCalcium: 19mgIron: 2mg
Tried this recipe?Let us know how it was!