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
Scale
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.
