Vegan Cherry Pie

Learn how to make the easiest and best vegan cherry pie. Make our homemade pie crust recipe included in the post or use your favorite store-bought pie crust. You can use fresh or frozen cherries to make this delicious vegan pie. This recipe is vegan, nut-free, dairy-free, and soy-free. Learn how to make this easy vegan cherry pie down below.

Course Dessert

Cuisine American

Keyword baked goods, cake, cherry, dessert, easy, pastry, pie, vegan

Prep Time 30

Cook Time 1

Cooling time: 4

Total Time 5 30

Servings 8 slices

Equipment

Oven
Pie Dish
Food processor

Ingredients

Pie Crust

2 1/2 cups all-purpose flour
1/2 tbsp pure cane sugar
1/8 tsp salt
1/2 cup cold vegan butter, cut into 1 inch cubes
4-5 tbsp ice cold water

Cherry Pie Filling

4-5 cups Fresh or frozen cherries, pitted.
3/4 - 1 cup pure cane sugar (If you like pies sweeter add 1 cup. 1 cup is not overbearingly sweet either.)
1/4 cup cornstarch
1 tbsp lemon juice
1 tsp vanilla extract
1/2 tsp almond extract, optional

Instructions

Pie Crust:

In a food processor add your flour, sugar, and salt to the blender and pulse a few times until combined.
Next, add cold and cubed butter to the food processor. Process for around 10 seconds or until you’re left with a crumbly consistency.
Next, turn the food processor on and slowly add 3 tablespoons of ice water to the dough and process just until it begins to form/clump together. You may next to use 1-2 tbsp more of ice-cold water. Careful not to add too much water. The dough shouldn’t be wet, it should be able to hold together without any remaining large bits of flour.
Divide the dough into 2 discs, wrap tightly with plastic wrap, and refrigerate for at least 30 minutes or overnight.

Cherry Pie Filling:

In a saucepan over medium heat add your cherries, sugar, lemon juice, and cornstarch. Stir your mixture as it heats to ensure the sugar and cornstarch are evenly distributed throughout the sauce and so you don’t have any balls of cornstarch in the pie.
Continue to heat and stir the filling until it comes to a boil, then allow the filling to simmer for 10 minutes while it thickens, stir occasionally.
Once the mixture has thickened, remove from the heat, stir in the vanilla and optional almond extract. Place to the side until the pie crust is ready to be filled.

Assemble the Cherry Pie:

Preheat your oven to 375° F.
Once the dough is chilled and the pie filling is prepared, work with 1 pie dough disc at a time so the dough doesn’t warm up. Keep the other disc in the fridge. On a lightly floured surface roll out the dough so it is slightly larger than the size of your pie plate.
With your hands, or by wrapping the pie crust around a rolling pin, place the pie crust into the pie plate. Gently push the pie crust into place in the pie plate. Place the pie plate with the crust back into the fridge while you roll out the top crust.
Roll out the top piece of a pie crust like you did the bottom piece on a lightly floured surface. Allow the crust to be slightly bigger than the pie plate itself just like the bottom crust.
Once you have the top crust rolled out, pull the pie plate out of the fridge. Fill the crust with the pie filling and carefully place the remaining pie crust on top of the pie filling.
Cut off any excess dough that’s hanging off the edges and seal the pie by pressing the edges closed with a fork. You can roll out the cut off dough to create a design to put on top of the pie, or just discard it. Cut 4 air vents in the center of the pie. This will allow the filling to not burst through the crust while baking and allows excess steam to escape.
Place the pie on a cookie sheet and place in the oven to bake for 50 minutes in the preheated oven.
Once the pie is done cooking you want to allow it to cool for 3-4 hours before serving.
Serve warm or cold. Serve with vegan whip cream, ice cream or alone. Store the pie covered in the fridge for up to 5 days.