Vegan Cherry Pie

Sweet cherries are bursting with flavor and surrounded by a delicious, made-from-scratch crust in this classic vegan cherry pie.


Combine the flour, salt, and cinnamon in a large bowl. Cut the cold vegan butter in with a pastry cutter until it’s crumbly.

Stir as you add the cold water, a little at a time. The dough should start to clump together and become hard to stir.

Form it into a ball and cut it in half. Form two discs, cover them with plastic wrap, and chill them for at least an hour.

Add the cherries to a saucepan with the sugar, cornstarch, lemon, vanilla, and almond extract. Stir as they cook down for 10 minutes.

Remove the cherries and add them to a bowl. Cook the remaining liquid for another 10 minutes. Add the thick sauce to the bowl.

Roll out one of the dough discs onto a floured surface. Drape it over the pie plate and gently press it down onto the plate.

Pour the cherry pie filling into the pie pan.

Roll out the second disc of dough to the size of the pie plate. Slice the dough into strips. 

Create a lattice topping and then brush the dough with melted vegan butter.

Bake the pie for 20 minutes at 400°F.

Lower the oven temperature to 375°F and bake it for an additional 30-40 minutes.

The pie is done when the crust is golden brown and the filling is bubbling. Let the pie cool and enjoy!

Click the link below for the full recipe and other helpful tips. 

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