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Vegan Cherry Pie Recipe

This vegan cherry pie is a celebration of summer and the juicy, sweet flavor of fresh cherries. With a flaky crust and a sweet-tart filling, it’s the perfect dessert for any occasion.

The filling is made with fresh cherries that have been pitted and halved and mixed with sugar, cornstarch, lemon juice, and extracts. The mixture is then poured into a homemade pie crust made with vegan butter and flour, and baked to golden perfection.

The result is a beautiful and delicious dessert that’s perfect for sharing with family and friends. Serve it warm with a scoop of vegan vanilla ice cream for the ultimate indulgence.

Vegan Cherry Pie

Course: DessertCuisine: ContinentalDifficulty: Medium


Prep time


Cooking time






  • For the crust
  • 2 ½ cups all-purpose flour

  • 1 teaspoon salt

  • 1 tablespoon granulated sugar

  • 1 cup vegan butter, chilled and cut into cubes

  • 6-8 tablespoons ice water

  • For the filling
  • 5 cups fresh cherries, pitted and halved

  • ¾ cup granulated sugar

  • ¼ cup cornstarch

  • 2 tablespoons lemon juice

  • 1 teaspoon vanilla extract

  • ¼ teaspoon almond extract

  • 1 tablespoon vegan butter, melted


  • Preheat your oven to 375°F and line a 9-inch pie dish with parchment paper.
  • To make the crust, mix together the flour, salt, and sugar in a mixing bowl. Add the vegan butter and mix with a pastry blender or your fingers until the mixture resembles coarse crumbs.
  • Add the ice water, one tablespoon at a time, and mix until the dough comes together.
  • Roll out the dough on a floured surface to about 1/8-inch thickness. Transfer the dough to the prepared pie dish and trim the edges.
  • To make the filling, mix together the cherries, sugar, cornstarch, lemon juice, vanilla extract, and almond extract in a mixing bowl.
  • Pour the cherry mixture into the prepared crust and dot the top with vegan butter.
  • Bake the pie for 50-60 minutes, or until the crust is golden brown and the filling is bubbling.
  • Remove the pie from the oven and let it cool on a wire rack for at least 30 minutes before slicing.


  • Use fresh cherries for the best flavor and texture.
  • Chill the dough before rolling it out to prevent it from sticking.
  • Don’t overwork the dough or it will become tough.
  • Use a lattice top for an extra impressive presentation.

How to Store and Freeze

  • You can store leftover pie in an airtight container in the refrigerator for up to 3 days.
  • To freeze the pie, wrap it tightly in plastic wrap and aluminum foil. Place it in a freezer-safe bag and freeze for up to 2 months.
vegan cherry pie with laced crust

Complete Nutrition Information

Nutrition Facts

10 servings per container

  • Amount Per ServingCalories360
  • % Daily Value *
  • Total Fat 17g 27%
    • Saturated Fat 8g 40%
    • Trans Fat 0g
  • Cholesterol 0mg 0%
  • Sodium 310mg 13%
  • Total Carbohydrate 52g 18%
    • Dietary Fiber 2g 8%
    • Sugars 27g
  • Protein 3g 6%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

    Alterations and Modifications for Vegan Cherry Pie

    • Crumb Topping: Instead of a top crust, sprinkle a crumb topping made of flour, sugar, vegan butter, and cinnamon over the cherry filling.
    • Gluten-free Option: Use gluten-free flour and gluten-free oats for a gluten-free crust.
    • Sugar-free Option: Use natural sweeteners such as maple syrup, coconut sugar or stevia instead of refined sugar for a healthier option.
    • Almond Extract: Add a few drops of almond extract to the cherry filling for a nutty flavor.
    • Lemon Juice: Add a tablespoon of lemon juice to the cherry filling for a tangy flavor.
    • Decoration: Top the pie with sliced almonds, shredded coconut, or a dollop of vegan whipped cream for an extra touch of flavor and texture.

    Frequently Asked Questions (FAQs)

    Can I use frozen cherries for this pie?

    Frozen cherries are a fine substitute for fresh cherries in this recipe. Simply thaw and drain them before using.

    Can I use canned cherries instead of fresh?

    Canned cherries are perfectly acceptable for this recipe, just make sure to drain them well and adjust the sugar accordingly.

    Can I make this pie gluten-free?

    Absolutely! Use gluten-free flour for the crust and cornstarch instead of flour for the filling.

    Can I use a different type of crust for this pie?

    Of course! While the recipe calls for a traditional pie crust, feel free to experiment with different crusts such as a graham cracker or nut-based crust.

    How do I prevent my crust from becoming soggy?

    To prevent a soggy crust, try brushing it with a light layer of beaten egg before adding the filling, or pre-bake the crust for a few minutes before filling it.

    Can I use a different type of fruit for this pie?

    While cherries are the star of this recipe, feel free to experiment with different fruits such as berries or peaches.

    How do I know when the pie is done baking?

    The filling should be bubbling and the crust should be golden brown when the pie is finished baking.

    How do I prevent the filling from spilling over?

    To prevent the filling from spilling over, make sure not to overfill the pie and use a pie shield or foil to cover the edges of the crust.

    Can I use a different type of sweetener for this recipe?

    Yes, feel free to experiment with different sweeteners such as honey or maple syrup, just be sure to adjust the amount accordingly.

    How do I make a lattice crust for the top of the pie?

    To make a lattice crust, cut the rolled-out dough into strips and weave them over the top of the filling.

    Can I use a different type of fat for the crust?

    Yes, you can use different types of fats such as vegetable shortening or lard, but be aware that it may change the flavor and texture of the crust.

    How do I prevent the crust from shrinking?

    To prevent the crust from shrinking, make sure to chill the dough before rolling it out, and avoid stretching the dough too much when placing it in the pie dish.

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