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Easy Vegan Cherry Pie Recipe
This homemade vegan cherry pie is so flavorful and comforting.
With a homemade filling made from cherries, lemon and vanilla, and a simple buttery crust!
It’s fruity, crispy, easy to make and complete with a weaved pie crust lattice on top!
Perfect served on its own, or with some coconut whipped cream or ice cream.With the warm weather on its way, I’m so excited to start making homemade pies regularly!
There’s just so many flavors to choose from, but I don’t think any compare to the deep, rich flavor of cherries.
The best part is you can use frozen or fresh for this recipe – both come out delicious!
The Best Vegan Pie Made from Scratch
Making your own vegan cherry pie from scratch is such a fun process!
Though I’ll have to warn you, there is a little bit of patience involved to get the perfect texture.
You’ll have to let the dough chill before rolling, and the pie is best served after it has completely cooled and then reheated.
I know this sounds strange, but with a fruit pie like this one, it can take up to 3-4 hours to cool completely.
This helps the pie retain its shape – then reheat for about 10-20 seconds in the microwave before serving to release some of the cherry juices and warm it up!
However, you can dig in a bit earlier for a juicier pie!
It’s also topped with some plant milk, vegan butter and a sprinkle of sugar to give it a nice golden color and some extra added flavor.
There’s just nothing that compares to a homemade pie crust baked to golden brown with a subtle sweet, buttery taste!
How to Make Vegan Cherry Pie
Preparing the Filling and Crust
To begin your homemade crust, start by mixing your flour, sugar and salt together.
Then cut in your cold, cubed vegan butter with a pastry cutter (I highly recommend this, but if you don’t have one you can use a fork or your hands, but the texture will not be as sandy this way).
Once it has a sandy texture, start adding the cold water and mixing in between every couple tablespoons just until it comes together into a dough. You don’t want it to be sticky!
Cut the dough in half and wrap them both up in any sort of parchment or plastic wrap you have, and place in the fridge for 30 minutes.
Now start on your filling – add the cherries, lemon juice, sugar, vanilla and cornstarch mixture to a high-walled pot over medium heat until it begins to simmer.
Reduce heat to low and simmer for about 10 minutes, then remove from heat and allow to cool completely.
Assembling the Cherry Pie
Now take your chilled pie dough and let it thaw for 10 minutes, then roll both out into 11 inch circles with a rolling pin.
Roll one onto your rolling pin and unroll over a lightly oiled pie pan.
Gently squish down to evenly cover the pan and squish into the corners.
Take the other dough and cut into 1 inch strips and set aside.
Making the Pie Lattice
Pour cherry mixture into the pie pan and then place five pieces of dough (the middle and two pieces that are about 3rd and 5th longest – see video for example) equally spaced across the top.
Lift the 2nd and 4th strip back and place a strip across the three on the bottom, then place them back.
Life the other 3 strips (1st, 3rd, 5th) back and place another across them.
Repeat process until the entire pie is covered in the lattice.
Fold the overhanging dough back over the top and squish down – it doesn’t need to be perfect.
Then make your pie border design with your fingers along the edge – see recipe video for examples on how to do all of these!
Baking Cherry Pie
Preheat your oven to 425 degrees F.
Brush some plant milk or cream over the top of the crust and then sprinkle on a little sugar (raw sugar looks best!).
Take a tablespoon of cold vegan butter and place little dollops over the exposed fruit openings in the lattice.
Bake for 25 minutes, then reduce heat to 350 degrees and bake for another 30-35 minutes, or until the pie is golden brown.
If the edges start to brown too quickly, you can carefully cover them with some aluminum foil while keeping the middle exposed.
I do recommend letting the pie cool completely (up to 4 hours), and then reheating in the microwave for 10-20 seconds before serving.
If you can’t wait that long, just wait until you can safely handle the pie, it will be very hot right out of the oven!
It will be a bit messier to cut and serve if you serve sooner, but still delicious!
Simple Homemade Vegan Fruit Pie
This delicious and simple vegan pie recipe is an easy favorite in my house.
It’s so fun and satisfying to make, and perfect for any occasion!
When serving, just be sure to use a very sharp knife as you’re cutting your pie pieces.
I start from the middle and gently saw my way towards the edge.
If you use a dull blade the pie lattice will likely fall apart, but a sharp knife should give you a beautiful slice!
This recipe is:
- From Scratch
- Dairy Free
- Egg Free
Try these other fruity vegan desserts!
Pin this for later!
For the Crust
For the Filling
- 5 1/2 Cups Cherries (frozen or fresh)
- 3/4 Cup Sugar
- 2 Tbsp Fresh Lemon Juice
- 1/2 Tsp Vanilla Extract
- 3 Tbsp Cornstarch + 3 Tbsp Water, mixed
- 1 Tbsp Vegan Butter, chilled
1. Crust: mix together your flour, sugar and salt, add butter and cut in with a pastry cutter or fork until it has a sandy texture.
2. Add cold water a couple tablespoons at a time until the dough comes together, but isn't sticky.
3. Cut the dough in half, wrap both and chill in the fridge for 30 minutes.
4. Filling: add cherries, vanilla, lemon, sugar and cornstarch mixture to a high-walled pot over medium heat.
5. Bring to a simmer, reduce heat to low and cook for 10 minutes. Remove from heat and cool completely.
6. Once dough is chilled, thaw for 10 minutes and then roll both out on a flat, floured surface, into 11 inch circles.
7. Roll first dough onto your rolling pin and then unroll onto an oiled 9 inch pie pan. Gently squish down into the edges until it's even.
8. Cut other circle of dough into 1 inch strips, then set aside.
9. Add cherry mixture to crust and then place five strips of dough over the top evenly spaced apart.
10. Lift the 2nd and 4th strip back and place a strip across, then place them back. Life the other 3 strips (1st, 3rd, 5th) back and place another across them. 11. Repeat until entire pie is covered in the lattice.
12. Fold the overhanging dough back over the top and squish down.
13. Use your fingers to make the pie border (see video if needed).
14. Preheat oven to 425 degrees F.
15. Brush plant milk over the top and sprinkle some sugar. Add small butter cubs to openings in lattice.
16. Bake for 25 minutes, then reduce heat to 350 and continue baking for 30-35 minutes, until filling is hot and bubbly and top is golden brown. Allow to cool, this may take a few hours as it will be extremely hot.
*If the edges start to brown too quickly, you can carefully cover them with some aluminum foil while leaving the center exposed.
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Amount Per Serving: Calories: 386