Vegan Cherry Pie
This homemade vegan cherry pie is always a favorite! Sweet cherries are bursting with flavor and surrounded by a flaky, buttery, made-from-scratch crust in this comforting dessert. It’s perfect any time of the year and comes together in just a few simple steps!
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Bonnie - Serene Trail
Servings: 8
Calories: 389kcal
Equipment
Ingredients
For the Crust
- 2 1/2 cups all-purpose flour, (300g)
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon,
- 14 tablespoons cold vegan butter, unsalted, (196g)
- 1/2 cup cold water, (120ml)
For the Pie Filling
- 4 1/2 cups dark sweet frozen cherries, pitted, (1.5lbs)
- 3/4 cup cane sugar, (150g)
- 1/4 cup cornstarch, (30g)
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 2 tablespoons vegan butter, unsalted, divided
Instructions
Crust
- Combine the flour, salt, and cinnamon in a large mixing bowl. Cut the cold butter into it with a pastry cutter or fork until it’s crumbly. Stir this mixture as you add the cold water, a little at a time. The dough should start to clump together and become hard to stir.
- With your hands, knead the dough together to incorporate all of the dry bits. Don’t work with it for more than a minute or two so it doesn’t become tough. Add more flour if the dough feels too wet and sticky.
- Form it into a ball and cut it in half. Form two discs, cover them with plastic wrap, and place them in the refrigerator to chill for at least an hour.
Pie Filling
- While the dough is chilling, add the frozen cherries to a medium-sized saucepan along with the sugar, cornstarch, lemon juice, vanilla, and almond extract. Heat the pan to medium and stir the cherries as they cook down for 10 minutes.
- Use a slotted spoon to remove the cherries from the saucepan and add them to a medium-sized bowl to start cooling down. Continue to cook the liquid from the cherries for another 10 minutes, stirring regularly.
- Pour this thick cherry sauce mixture into the bowl with cherries and place it in the refrigerator for 30 minutes or the freezer for 15 minutes.
Assemble
- Preheat the oven to 400°F (200°C). Roll out one of the dough discs onto a floured surface. Make it about 1 inch larger than the size of the pie plate. 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. Cut 1 tablespoon of vegan butter into small cubes and spread them out over the cherry filling. Place the pie dish in the refrigerator for now.
- Roll out the second disc of dough to the size of the pie plate. Slice the dough into strips. Lay several of them over the pie in a vertical direction. Then lift every-other vertical strip as you lay horizontal strips down. Leave some gaps in between to allow for ventilation while it’s baking.
- Press the ends of the lattice strips into the bottom crust at the edge of the pie dish. Pinch the edges of the dough into a triangle pattern or add some decorative lines with the tines of a fork.
- Brush melted vegan butter or plant milk over the top of the pie dough. This will help bring the crust to a golden color. Then, sprinkle sugar over the pie.
Bake
- Place the pie in the middle of the oven and bake it for 20 minutes. Then, lower the oven temperature to 375°F (190°C). Cover the edge with foil or a pie protector if it starts to turn to a dark golden-brown to prevent any burning. 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 it cool for 2-3 hours to allow it to set before slicing into it.
Video
Notes
- If your butter is salted, simply omit the ½ teaspoon of salt for the crust.
- You can skip the lattice step of the top pie shell. Simply lay the rolled-out top dough over the top of the pie instead. Make sure to cut several slits into it to allow for heat to escape while it’s baking.
Make-Ahead
- The pie dough can be made ahead of time. Store it in the refrigerator for 3 days or freeze it for 3 months.
- Another make-ahead option is to assemble the entire pie and store it in the refrigerator for 2 days before baking it. Let the pie sit on the counter for 30 minutes so that it comes close to room temperature before sliding it into the hot oven.
Storage
Leftover cherry pie is good at room temperature for 2 days or the refrigerator for 5 days. Slices can be eaten cold or heated in the microwave for 20-30 seconds.Nutrition
Serving: 1 slice | Calories: 389kcal | Carbohydrates: 42.3g | Protein: 4.6g | Fat: 15.4g | Saturated Fat: 4.1g | Sodium: 329mg | Potassium: 150mg | Fiber: 2.9g | Sugar: 13.2g | Calcium: 19mg | Iron: 2mg
The nutritional information provided is an estimate from third-party calculations.
Did you make this recipe?I'd love to hear what you think! Drop a comment below or share it on Instagram and tag me @serene.trail.