If you’ve been searching for a truly delightful dessert that’s both compassionate and bursting with flavor, this Vegan Cherry Pie Recipe is absolutely what you need in your kitchen. Imagine a flaky, golden crust encasing a luscious, ruby-red cherry filling that’s perfectly sweetened and thickened without any animal products. Every bite of this pie offers a tender balance of tart and sweet, complemented by a buttery glaze that just melts in your mouth. Whether you’re a longtime vegan or just eager to try something new, this pie is guaranteed to become a treasured favorite for gatherings, celebrations, or quiet moments of indulgence. Let’s dive into how to create this gem from scratch, with easy-to-follow steps that make it as fun to bake as it is to eat.
Ingredients You’ll Need
One of the best things about this Vegan Cherry Pie Recipe is how straightforward and approachable the ingredients list is. Each component plays a unique role, bringing texture, sweetness, and that vibrant pop of color that makes the pie irresistible.
- Vegan pie crust: Provides a flaky, buttery base that holds the filling beautifully while staying entirely plant-based.
- Fresh or frozen cherries (600 g): The heart of the pie, bringing natural tartness and a gorgeous red hue.
- Granulated sugar (150 g): Balances the tartness of the cherries and lightly caramelizes for a nuanced sweetness.
- Cornstarch (40 g): Acts as a thickening agent to create a perfectly set filling that isn’t runny.
- Lemon juice (1 tablespoon): Enhances the cherry flavor by adding a touch of brightness and depth.
- Vanilla extract (1 tablespoon): Adds subtle warmth and rounds out the fruitiness with a comforting aroma.
- Vegan butter (2 tablespoons): Used for glazing the crust, lending a gorgeous shine and extra richness without dairy.
How to Make Vegan Cherry Pie Recipe
Step 1: Prepare the Pie Crust
Your pie crust is the foundation of this recipe, so it’s important to get it right. Make sure your vegan pie crust is prepared at least an hour in advance and chilled before rolling out. This resting time helps it hold together better and bake up nice and flaky, so it’s worth the patience.
Step 2: Choose Your Filling Method
Whether you’re using fresh or frozen cherries, the process is simple and rewarding. For fresh cherries, washing and pitting them carefully is key—leaving them whole gives the best texture in the filling. For frozen cherries, gently defrosting them ensures the filling doesn’t get watery or too soft.
Step 3: Make the Cherry Filling
Mix the cherries with sugar, cornstarch, lemon juice, and vanilla extract, allowing the flavors to mingle and the cherries to release their juices. Simmering the juices thickens the filling beautifully. Then, fold the cherries back in and let the mixture cool completely—this step guarantees a luscious, perfectly set filling.
Step 4: Assemble the Pie
Roll out one of the dough discs wider than your pie tin, carefully lining the tin without stretching the dough, then trim and crimp the edges for that classic pie look. You can get creative with the top crust—either leave it whole with slits for venting or craft a beautiful lattice design. Once assembled, brush with melted vegan butter and sprinkle sugar on top to create a lovely, crunchy finish once baked.
Step 5: Bake to Perfection
Bake the pie at a high temperature initially to set the crust, then lower the heat to ensure the filling cooks through and the crust turns golden brown. The aroma filling your kitchen at this stage is pure magic!
How to Serve Vegan Cherry Pie Recipe
Garnishes
Nothing beats a scoop of vegan vanilla ice cream melting over a warm slice of cherry pie. You can also dust with a light sprinkle of powdered sugar or add a few fresh mint leaves for a refreshing contrast that elevates the experience.
Side Dishes
This pie pairs wonderfully with simple accompaniments like freshly brewed coffee or a cup of herbal tea. For something more festive, try a dollop of coconut whipped cream or whipped cashew cream to complement the rich cherry filling.
Creative Ways to Present
For special occasions, try serving the pie in individual tartlets for a pretty and personalized touch. You can also experiment with a crumble topping instead of a full crust lid to mix textures or add a sprinkle of toasted almond slivers on top for extra crunch and nuttiness.
Make Ahead and Storage
Storing Leftovers
After you’ve enjoyed your fresh slice, cover the leftover pie tightly with plastic wrap or store it in an airtight container in the fridge. It will keep perfectly for up to five days, allowing you to savor that vegan cherry goodness whenever a sweet craving strikes.
Freezing
This Vegan Cherry Pie Recipe freezes beautifully! Wrap the cooled pie securely in foil and place it in the freezer. It can last for up to two months without losing flavor or texture, making it an excellent option for holiday prep or busy days.
Reheating
To enjoy the pie warm, simply let it thaw overnight in the refrigerator if frozen, then warm slices gently in the oven at low heat or microwave briefly. Avoid overheating to keep the filling intact and the crust delightfully flaky.
FAQs
Can I use frozen cherries directly without thawing?
While you can start with frozen cherries, gently thawing them first helps prevent excess moisture from making the filling too runny. The recipe accounts for this by draining juices and simmering the liquid to ensure a perfectly thick filling.
Is cornstarch the only thickener I can use?
Cornstarch is ideal for this recipe as it creates a clear, shiny filling, but you can experiment with arrowroot powder or tapioca starch as alternatives if preferred. Just use the same quantity to ensure the right consistency.
Can I make the pie crust from scratch or use store-bought?
Both options work wonderfully. Making your own vegan pie crust is rewarding and allows control over ingredients, but a good-quality store-bought vegan crust saves time and effort without compromising the deliciousness.
What can I do if I don’t have vegan butter for glazing?
If vegan butter isn’t on hand, a neutral oil like melted coconut oil or vegetable oil works as a substitute. The glaze mostly helps the crust brown and adds flavor, so any plant-based fat will do the job.
How long should I let the pie cool before serving?
Letting the Vegan Cherry Pie Recipe cool at room temperature for about 30 minutes before chilling it in the fridge for at least an hour is essential. This helps the filling fully set, making slicing easier and keeping the pie looking picture-perfect.
Final Thoughts
I can’t recommend this Vegan Cherry Pie Recipe enough for anyone looking to savor a classic dessert with a compassionate twist. It’s a perfect blend of sweet, tart, flaky, and luscious elements that come together to create a pie that’s not only beautiful but bursting with flavor. Whipping up this pie is a wonderful way to show love—whether to yourself, your loved ones, or the planet. So go ahead, bake it, share it, and enjoy every delicious, vibrant bite!
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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 recipe features a homemade vegan pie crust filled with a luscious cherry filling made from fresh or frozen cherries. The filling is thickened with cornstarch and infused with lemon juice and vanilla extract for a bright, aromatic flavor. The pie is finished by glazing the crust with vegan butter and sprinkled with sugar, then baked until golden brown. Perfectly chilling the pie after baking ensures a firm filling that’s easy to slice, making it a delightful dessert for any occasion.
Ingredients
Pie Crust
- 1 batch vegan pie crust (prepared at least 1 hour ahead)
- Additional vegan butter or oil for greasing tart tin
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
- 2 tablespoons vegan butter (for glazing)
Instructions
- Make the pie crust: Prepare your vegan pie crust recipe up to step 6, ensuring it is ready and chilled at least 1 hour ahead.
- Prepare the cherry filling (fresh cherries method): Wash and pit 600 g fresh cherries, keeping them whole. In a medium bowl, combine the cherries with 150 g sugar, 40 g cornstarch, 1 tablespoon lemon juice, and 1 tablespoon vanilla extract. Toss gently to coat and let sit at room temperature for 30 minutes. The cherries will release juice. Strain the juice through a fine-mesh sieve into a large bowl and set cherries aside.
- Simmer cherry juice: Pour the strained cherry juice into a saucepan and simmer over medium heat for 5 minutes, stirring frequently until thickened. Remove from heat, stir the cherries back in, and let cool to room temperature for 10-15 minutes.
- Prepare cherry filling (frozen cherries method): Place 600 g frozen cherries in a saucepan and gently heat over medium-low heat for about 5 minutes until thawed. Drain the juices into a bowl using a fine-mesh sieve. In a medium bowl, whisk together 150 g sugar, 40 g cornstarch, 1 tablespoon lemon juice, 1 tablespoon vanilla extract, and 60 ml (¼ cup) of the strained cherry juice to create a paste.
- Cook filling with frozen cherries: Add cherry juices back to the saucepan, stir in the cornstarch paste, and simmer over medium heat for 5 minutes until thickened. Remove from heat and incorporate the thawed cherries. Allow to cool to room temperature for 10-15 minutes.
- Preheat oven and prepare tart pan: Preheat your oven to 200°C (392°F). Lightly grease your tart tin with vegan butter or oil.
- Roll out crust and fit base: Remove chilled dough discs from fridge and let sit at room temperature for 5 minutes. On a lightly floured surface, roll out one disc to a size slightly larger than the tart tin. Carefully lift and place it into the tin using your rolling pin. Press dough into base and sides without stretching. Trim excess pastry with scissors and crimp or pinch edges. Pierce the base several times with a fork to prevent bubbling.
- Prepare top crust: Roll out the second dough disc and either leave it whole or cut into lattice strips. Place on top of the filling, trim excess dough, and crimp edges to seal. If using a whole top crust with vents, slice slits in the dough to allow steam to escape.
- Glaze and sugar topping: Melt 2 tablespoons vegan butter and brush evenly over the top crust. Sprinkle with extra granulated sugar for a sparkling finish.
- Bake the pie: Bake in the preheated oven at 200°C (392°F) for 20 minutes. Then reduce the temperature to 190°C (374°F) and bake for an additional 30 minutes until the crust turns golden brown.
- Cool and chill: Remove the pie from the oven and let it cool at room temperature for 30 minutes. Then refrigerate for at least 1 hour or up to a day to allow the filling to set, making it easier to slice.
- Storage: Cover leftovers tightly with plastic wrap and store in the refrigerator for up to 5 days.
Notes
- For best texture, leave cherries whole rather than cutting them into pieces.
- You can use either fresh or frozen cherries; the recipe includes methods for both.
- Straining the juices and cooking them with cornstarch before adding cherries ensures the filling thickens properly.
- Chilling the pie after baking helps the filling set firmly for cleaner slices.
- You can create a lattice crust or solid top crust, as preferred.
- Sugar sprinkled on top before baking adds a delightful crunch and sweetness.
