If you’ve ever dreamed of a pie bursting with sweet, tangy fruits without using any dairy or eggs, let me introduce you to the star of my kitchen: the Vegan Cherry Pie Recipe. This beauty combines luscious cherries with a perfectly flaky crust, creating a dessert that’s not only vegan but utterly irresistible. Whether you’re vegan, curious about plant-based baking, or simply craving a great pie, this recipe will have you feeling like a baking wizard in no time.
Ingredients You’ll Need
The magic behind this Vegan Cherry Pie Recipe starts with a handful of simple, wholesome ingredients. Each one plays a crucial role, whether it’s providing flavor, texture, or just that classic pie look that makes your mouth water.
- Vegan pie crust: Prepare ahead for flaky, buttery layers without any animal products.
- Fresh or frozen cherries (600 g): The vibrant heart of the pie, juicy and bursting with natural sweetness.
- Granulated sugar (150 g plus extra): Sweetens the filling perfectly and adds a sparkly crunch on top.
- Cornstarch (40 g): Thickens the cherry juices into the luscious filling we all love.
- Lemon juice (1 tbsp): Heightens the cherry flavor with a subtle citrus zing.
- Vanilla extract (1 tbsp): Adds warmth and richness to round out the flavors.
- Vegan butter (2 tbsp): For glazing the crust, giving it that golden shine and extra flavor boost.
How to Make Vegan Cherry Pie Recipe
Step 1: Prepare the Pie Crust
Start your Vegan Cherry Pie Recipe by making the vegan pie crust at least an hour before assembling to allow it to chill and become easier to work with. This step ensures your crust will be wonderfully flaky and hold up beautifully to the juicy filling.
Step 2: Prep the Cherry Filling
Depending on whether you’re using fresh or frozen cherries, the filling preparation slightly differs but both deliver fantastic results. For fresh cherries, wash and pit them, then toss with sugar, cornstarch, lemon juice, and vanilla, letting the mixture sit so the cherries release their natural juices. For frozen cherries, gently defrost and drain the juices, whisk the sugar and starch with some of the juice to make a paste, then simmer with the remaining juices until thickened before adding the fruit.
Step 3: Assemble the Pie
Preheat your oven to 200°C (392°F) and grease your tart tin lightly. Roll out one dough disc wider than your pie tin and carefully place it into the pan, trimming and crimping the edges. Then add your luscious cherry filling, and either cover with the second dough disc whole or create a beautiful lattice pattern to showcase those plump cherries peeking through.
Step 4: Glaze and Bake
Brush the top of your pie crust with melted vegan butter and sprinkle with a little extra sugar for a sparkly golden finish. Bake at 200°C for 20 minutes, then reduce to 190°C for 30 more minutes until the crust is perfectly golden and flaky. Your kitchen will smell incredible by this point!
Step 5: Cool and Chill
Once baked, let the pie cool to room temperature before refrigerating it for at least an hour. This chilling helps the cherry filling set so slices come out neat and the flavors deepen wonderfully.
How to Serve Vegan Cherry Pie Recipe
Garnishes
Top your slices with a dusting of powdered sugar, or a fresh sprig of mint for a pop of color. Vanilla or coconut whipped cream is also an incredible match, lending a creamy contrast that feels indulgent yet light.
Side Dishes
This vegan cherry pie thrives when paired with simple sides like a scoop of dairy-free ice cream or a fresh fruit salad. The contrast between warm pie and cool cream or tart berries takes the dessert experience to another level.
Creative Ways to Present
Try serving individual mini pies or tarts using this same recipe to wow guests at a dinner party. Another fun idea: warm the pie slices and drizzle with vegan chocolate sauce or a berry coulis for a wow-worthy presentation.
Make Ahead and Storage
Storing Leftovers
Cover any leftover Vegan Cherry Pie Recipe tightly with plastic wrap and refrigerate up to 5 days. The flavors will actually deepen, making your next serving just as delightful as the first.
Freezing
You can freeze the pie either unbaked or after baking. If unbaked, wrap tightly and freeze for up to 2 months. For baked pies, freeze cooled slices wrapped well to prevent freezer burn. Thaw in the fridge before reheating.
Reheating
Warm slices in a preheated oven at 160°C (320°F) for 10-15 minutes or until heated through. Avoid microwaving to keep the crust crunchy and avoid sogginess.
FAQs
Can I use frozen cherries straight from the freezer?
Absolutely! Just gently defrost them in a saucepan and drain the juices before preparing the filling as described. This keeps the filling from becoming too watery and ensures a thick, tasty consistency.
Do I need to blind bake the crust?
For this Vegan Cherry Pie Recipe, blind baking is not necessary since the crust is baked with the filling. Just ensure you pierce holes in the base to prevent bubbling and let the filling set fully after baking.
What can I substitute if I don’t have cornstarch?
Arrowroot powder or tapioca starch makes excellent substitutes and will still thicken the cherry filling nicely without altering the flavor.
Is there a way to reduce the sugar in the recipe?
You can reduce the sugar slightly if you prefer less sweetness, but since it balances the natural tartness of the cherries, cutting too much might affect the overall flavor and texture of the filling.
Can I make the vegan pie crust from scratch?
Definitely! Making the crust from scratch using vegan butter or coconut oil is simple and yields a flaky, tender pie base that enhances this recipe beautifully.
Final Thoughts
This Vegan Cherry Pie Recipe is one of those special desserts that brings comfort and joy in every bite. It’s a wonderful way to celebrate cherries at their peak and shows just how delicious plant-based baking can be. I’m so excited for you to try it and make it a beloved recipe in your kitchen too.
Print
Vegan Cherry Pie Recipe
- Prep Time: 45 minutes
- Cook Time: 50 minutes
- Total Time: 2 hours 25 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
This Vegan Cherry Pie features a tender, flaky vegan pie crust filled with a luscious cherry filling made from fresh or frozen cherries, sweetened with granulated sugar and thickened with cornstarch. Enhanced with lemon juice and vanilla extract, this pie is glazed with vegan butter and baked to golden perfection. A perfect dairy-free and egg-free dessert that sets beautifully when chilled, making it ideal for slicing and serving at any occasion.
Ingredients
Pie Crust
- 1 batch vegan pie crust (prepared at least 1 hour ahead)
Cherry Filling
- 600 g fresh or frozen cherries (pitted)
- 150 g granulated sugar (plus extra for garnish)
- 40 g cornstarch
- 1 tablespoon lemon juice
- 1 tablespoon vanilla extract
Glaze
- 2 tablespoons vegan butter (for glazing)
Instructions
- Make the pie crust: Prepare the vegan pie crust dough according to your chosen recipe and allow it to chill for at least 1 hour to develop flavor and achieve easy handling.
- Prepare filling with fresh cherries: Wash and pit 600 g of fresh cherries, leaving them whole. In a medium bowl, combine cherries, 150 g sugar, 40 g cornstarch, 1 tablespoon lemon juice, and 1 tablespoon vanilla extract. Toss well and let it sit at room temperature for 30 minutes. Strain the released juices through a fine-mesh sieve into a separate bowl and set cherries aside.
- Cook cherry juice: Pour the strained cherry juice into a saucepan and simmer over medium heat for 5 minutes, stirring frequently to thicken the mixture. Remove from heat and stir in the reserved cherries. Let it cool to room temperature for 10-15 minutes.
- Prepare filling with frozen cherries (alternative): Place 600 g frozen cherries in a saucepan over medium-low heat and gently defrost by stirring for 5 minutes. Drain the juices through a fine-mesh sieve into a bowl.
- Make cornstarch paste: In a medium bowl, whisk together sugar, cornstarch, lemon juice, vanilla extract, and ¼ cup of the strained cherry juice to form a smooth paste.
- Cook filling with frozen cherries: Return the cherry juices to the saucepan, add the cornstarch paste, and simmer over medium heat for 5 minutes while stirring frequently until thickened. Remove from heat and stir in the cherries. Let it cool to room temperature for 10-15 minutes.
- Preheat oven and prepare tart tin: Preheat your oven to 200°C (392°F). Lightly grease the tart tin with oil or vegan butter to prevent sticking.
- Roll out bottom crust: Take one chilled dough disc and let it sit at room temperature for 5 minutes to soften slightly. On a lightly floured surface, roll it out to a circle larger than your pie tin. Carefully transfer the dough into the tart tin, gently pressing it into the base and sides without stretching.
- Trim and crimp edges of bottom crust: Use scissors to trim excess dough hanging over the edges. Crimp the edges by pinching with your fingers or using a fork. Pierce several holes into the base of the crust using a fork to prevent bubbling during baking.
- Roll out top crust: Roll out the second dough disc and either keep it whole or cut strips to form a lattice design. Place it over the filled pie and trim any excess dough. Crimp the edges to seal. If leaving a whole top crust, cut slits for steam to escape.
- Glaze and sugar topping: Melt 2 tablespoons vegan butter and brush it evenly over the top crust. Sprinkle granulated sugar on top for added sweetness and texture.
- Bake the pie: Bake in the preheated oven at 200°C (392°F) for 20 minutes. Then reduce the oven temperature to 190°C (374°F) and continue baking for an additional 30 minutes until the crust is golden brown and the filling is bubbling.
- Cool and chill: Allow the baked pie to cool at room temperature for 30 minutes. Then refrigerate for at least 1 hour or up to a full day to let the filling set firmly, making slicing easier.
- Storage: Cover leftover pie tightly with plastic wrap and store in the refrigerator for up to 5 days.
Notes
- For best results, use fresh cherries when possible, as they provide the best texture and flavor. Frozen cherries are a convenient alternative.
- Adjust sugar according to your cherry’s sweetness; if your cherries are very tart, you might want to increase sugar slightly.
- Leaving cherries whole rather than halving or quartering helps maintain a better texture in the pie.
- Make sure to chill the dough ahead of time to ensure easy handling and a flaky crust.
- Allowing the pie to chill before serving helps the filling set and slices more cleanly.
