There’s something deeply comforting about a warm cherry pie cooling on the counter. For me, the cherry pie was always the centerpiece of summer gatherings, but finding a plant-based alternative that delivered the same flaky crust, tart-sweet filling, and indulgent satisfaction wasn’t easy—until now.
This Vegan Cherry Pie not only nails the classic flavors but also makes you feel good about what’s in every bite. The secret lies in using ripe, juicy cherries and a butter-free crust that’s every bit as golden and tender as the original.
A touch of almond extract lifts the filling, adding a subtle nuttiness that complements the cherries beautifully. Plus, this recipe skips refined sugars, so you can indulge without the sugar crash—a win for anyone looking to enjoy dessert while keeping it wholesome.
What makes this recipe even more special is its versatility. Whether you’re celebrating a summer picnic, hosting a holiday dinner, or simply satisfying a weeknight sweet tooth, this pie is a showstopper that fits any occasion.
Cherry pies have been an American favorite since the 19th century, and their popularity shows no signs of slowing down. This vegan version keeps up everything we love about the traditional dessert—bold flavors and that homemade feel—while taking an easy approach to baking.
What’s So Great About This Dish?
- It’s surprisingly easy to make. I thought crafting a vegan crust would be tricky, but the process is foolproof—and the results are flaky perfection.
- The filling is divine. It’s tangy, sweet, and perfectly balanced, reminding me of the pies my grandma used to bake (without the dairy and eggs).
- It fits every occasion. From BBQs to potlucks, this pie has been a hit with everyone—even my non-vegan friends couldn’t tell the difference!
- You can tweak it your way. I’ve swapped in frozen cherries during off-seasons, and it still turns out beautifully.
- It’s lighter yet satisfying. Knowing this dessert is free from animal products makes each bite even more enjoyable.
Vegan Cherry Pie Recipe
Equipment
- Pizza Cutter
- Pastry cutter
- Mixing bowl
- Saucepan
- Pie plate
- Fork
Ingredients
Crust
- 1 tbsp sugar
- 2½ cups all-purpose flour
- ¼ tsp salt
- Ice cold water
- 8 tbsp vegan butter
Pie filling
- 4 tbsp cornstarch
- 5 cups frozen, pitted sweet cherries
- 1 tsp pure vanilla extract
- ¾ cup sugar
Instructions
Crust For The Pie:
- Combine flour, salt, and sugar in a bowl.
- Cut in cubed butter until crumbly, then add ice water gradually while mixing with a fork until a dough forms.
- Divide into two discs, wrap in cling wrap, and refrigerate for at least 30 minutes.
Filling For The Pie:
- Cook cherries in a saucepan until they release liquid.
- Remove cherries, reduce juice by half, and stir in sugar.
- Gradually whisk in cornstarch until dissolved.
- Mix juice with cherries, add vanilla, and set aside.
Assembling The Pie:
- Preheat the oven to 375°F.
- Roll out one dough disc and place it in a pie plate, leaving an overhang.
- Fill with cherries.
- Roll out the second dough disc, cut into strips for a lattice top, or cover with a plain crust, sealing edges and cutting vents.
- Bake for 50 minutes on a cookie sheet.
- Cool and serve the pie.
Notes
- Refrigerating the dough ensures a flaky crust; chill longer for best results.
- A plain crust is simpler for beginners, while lattice adds an elegant touch.
| Nutrition | Value |
| Calories | 249kcal |
| Fibre | 2.4g |
| Fat | 7.6g |
| Protein | 3.1g |
