Vegan Cherry Pie

Sweet cherries are bursting with flavor and surrounded by a flaky, buttery, made-from-scratch crust in this heartwarming dessert.


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

Stir the flour mixture 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. Stir as they cook down for 10 minutes.

Remove the cherries and add them to a bowl to start cooling. Cook the liquid from the cherries for another 10 minutes, stirring regularly. 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 dough-covered pie plate.

Roll out the second disc of dough to the size of the pie plate. Slice the dough into strips with a knife or pizza cutter. 

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

Place the pie in the middle of the oven and bake it for 20 minutes at 400°F.

Lower the oven temperature to 375°F. Bake the pie 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 for 2-3 hours before cutting into it if you want it to set.

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

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