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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
- 4 Cups Flour
- 1 1/3 Cup Vegan Butter, chilled
- 2 Tbsp Sugar
- 10-15 Tbsp Cold Water
- 1 Tsp Salt
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
- To make your crust, mix together your flour, sugar and salt and and then cut in the cold vegan butter with a pastry cutter or fork until it has a sandy texture.
- Add cold water a couple tablespoons at a time until the dough comes together, you don't want it sticky! You can use your hands towards the end to fully bring it together.
- Cut the dough in half, wrap both in parchment or plastic and place in the fridge for 30 minutes.
- To make your filling, add the cherries, vanilla, lemon, sugar and cornstarch mixture to a high-walled pot over medium heat. Bring to a simmer then reduce to low and simmer for 10 minutes. Remove from heat and set aside to cool completely.
- Once dough is chilled, let thaw for 10 minutes and then roll both out on a flat, floured surface, into 11 inch circles.
- Roll first dough onto your rolling pin and then unroll onto an oiled 9 inch pie pan. Gently squish down into the edges until its even.
- Cut your other circle of dough into 1 inch strips with a pizza cutter, then set aside. I used a ruler to help me get straight lines.
- Add cherry mixture to pie pan and then place five strips of dough, 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!
- You want to try and make the entire top of the pie - the center and the edges, as close to the same height as possible. Preheat oven to 425 degrees F.
- Brush on plant milk over the top of the pie crust and sprinkle on some sugar, then take a tablespoon of cold vegan butter and drop little dollops into the fruity openings of the top.
- Bake for 25 minutes, then reduce heat to 350 and continue baking for 30-35 minutes, or until the filling is hot and bubbly and the top is golden brown.*
- Allow to cool before serving - I recommend cooling the pie for 4 hours and then reheating slices for 10-20 seconds for best results.
- If you want to dig in sooner you can, it will just be a bit messier!
*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