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
Scale
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.
