This delicious vegan cherry pie is made with a flaky crust and rich, sweet cherry filling. A secret ingredient creates a perfectly firm filling that won’t seep across the plate. This classic cherry pie will soon be your new favorite.
Can you imagine sitting down to a slice of vegan cherry pie for dessert? You know I love my vegan desserts. And vegan pies are definitely an area where I excel. You know what they say; focus on what you love!
The thing with any fruit pie recipe is getting that filling set. You want it to be juicy, while at the same time not running all over the plate. I’ve mastered the perfect cherry filling recipe, and I can’t wait for you to try it!
Why This Recipe is a Winner
- COLORFUL — You’ll love the bright color of cherries in every slice!
- CROWD-FAVORITE — Everyone loves a cherry pie, so serving this at parties will be a hit!
- MAKE-AHEAD — Because this pie is freezer-friendly, it’s easy to make it ahead, freeze it, and then thaw before your big event!
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
- Lemon — We’ll use both the zest and the juice of the lemon.
- Oats — I used rolled oats for this recipe, but you can substitute instant oats.
- Chia — We’ll add some ground chia seeds to create a thicker texture. You can use whole chia seeds; I just prefer ground because it creates a smoother finished texture.
- Syrup — I used maple syrup, but you can substitute agave nectar.
- Milk — We’ll use almond milk for the best overnight oats! Substitute your favorite plant-based milk.
- Yogurt — I love adding some plant-based yogurt (plain, unsweetened) for an even more tangy flavor.
- Protein Powder — I add some vanilla protein powder for increased flavor and nutrients. If your protein powder is not sweetened, you may want to add an extra teaspoon or two of sweetener.
- Cornstarch — We’ll use cornstarch to thicken the lemon curd topping.
- Turmeric — A pinch of turmeric makes that lemon curd sunny yellow.
- Pie Crust — I use one recipe of my Foolproof Pie Crust.
- Cherries — You’ll need around 6 cups of frozen cherries.
- Granulated sugar — I used frozen black cherries. If you’re using sour cherries, you’ll want to add a bit more sugar.
- Lemon juice — Adding a little bit of lemon juice adds just a bit of tartness.
- Cornstarch — Cornstarch is the perfect thickener for this pie filling.
- Vanilla extract — You’ll need a bit of vanilla extract.
- Chia seeds — The chia seed is my secret ingredient to the perfect, firm berry pie filling. The trick is to grind the chia seeds before adding them to the rest of the filling. That way you don’t get those tiny seeds stuck between your teeth.
- Butter — We’ll use vegan butter, cut into small cubes.
- Food coloring — If you want that distinctively red pie filling, a couple of drops of organic red food coloring helps.
- Vegan egg wash — To achieve a shiny golden crust, brushing the crust with vegan egg wash does the trick.
Roll out the dough discs into approximately 12-inch circles. Carefully place one in the pie pan.
What is cherry filling made of?
Cherry filling is made by combining frozen or fresh pitted cherries with sugar, lemon juice, and cornstarch. You will need to increase the sugar if you’re using sour cherries.
Is cherry pie vegan?
You should assume the average cherry pie is not vegan because the crust may be made with butter or lard. However, read the labels because some pie crusts are made without butter or lard.
Serve this vegan cherry pie with your favorite toppings, such as:
- Vegan ice cream
- How about a scoop of Nice Cream!
- Coconut Whipped Cream
- A scoop of Vegan Whipped Cream is always nice.
Let the pie come to room temperature. For the whole pie, leave it in the pie pan and top with plastic wrap (or any pie cover you have). This can be refrigerated for up to 5 days. Cut individual slices and place them in a container where they can be refrigerated for up to 5 days or frozen for up to 2 months.
Vegan Cherry Pie
For the Pie Crust
- Prepare the pie crust according to the directions. Portion the dough into two balls, cover with plastic wrap, and chill.
- When the dough balls are chilled, roll them out on a floured surface into 12-inch diameter circles. Transfer one to a 9-inch deep-dish pie pan and refrigerate to chill. Transfer the other flat, rolled-out pie dough to a cookie sheet, cover with plastic wrap, and refrigerate.
For the Cherry Pie Filling
- Prepare the cherries by pitting them cutting them in half. Add the lemon juice and stir.
- Stir together sugar, cornstarch, and chia seeds in a bowl. Pour over the cherries along with the vanilla. Add food coloring (if using).
- Stir to combine and set aside.
Assembling and Baking the Pie:
- Preheat the oven to 375°F/190°C.
- Remove the pie pan from the fridge. Spoon the cherry filling into the pan.
- Add dollops of vegan butter over the filling.
- Get out the second rolled pie dough sheet. Use a pizza cutter to cut the dough into 1/2 inch to 1 inch strips. Use a weaving lattice pattern over the top of the crust (see notes below for lattice tips). Pinch the edges of the crust.
- Brush the top crust with vegan egg wash for a shiny, golden crust.
- Bake the pie for 20 to 25 minutes until the crust is formed. Add a crust shield and bake for an additional 20 to 25 minutes.
- Use oven mits to remove the pie from the oven. Set aside for it to cool for at least 2 hours. This cooling process helps the filling to firm up. Serve slices at room temperature or warm them slightly before serving. Top with some vegan ice cream for a nice touch!
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The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.