Juicy Vegan Cherry Pie

Finding a dessert that everyone can enjoy at family gatherings can feel like solving a puzzle, especially when some of your loved ones follow a plant-based diet. Between navigating different dietary needs and wanting to keep classic flavors that remind us of childhood, the pressure to get it right is real.

That’s where this vegan cherry pie comes to the rescue: it delivers all the sweet-tart goodness of traditional cherry pie while being completely dairy-free, making it perfect for both vegans and non-vegans alike. Plus, it’s straightforward to make and uses ingredients you can find at any grocery store.

What Kind of Cherries Should I Use?

Both sweet and tart cherries will work beautifully in this pie, though you might need to adjust the sugar depending on which type you choose. If you’re using fresh cherries, look for firm, plump fruits with shiny skins and deep color – Bing cherries are a popular sweet variety, while Montmorency are great if you prefer tart cherries. Don’t worry if fresh cherries aren’t in season – frozen cherries work just as well and come with the bonus of being already pitted. If using frozen cherries, there’s no need to thaw them first; just toss them with the other filling ingredients while they’re still frozen to prevent excess liquid from making your pie soggy.

Options for Substitutions

Making this vegan cherry pie but missing some ingredients? Here are some helpful swaps you can try:

• All-purpose flour: You can use pastry flour for a more tender crust, or substitute up to half the flour with whole wheat pastry flour. Just note that whole wheat will give you a slightly denser crust.
• Tapioca flour: Cornstarch works great as a substitute – use the same amount. Arrowroot powder is another good option, though you might need to use a bit more (about 5 tablespoons).
• Vodka: The vodka helps create a flaky crust but can be replaced with ice-cold water. Just make sure it’s really cold!
• Fresh cherries: Frozen cherries work just as well – no need to thaw them first. You can also mix in other berries like blackberries or raspberries for a mixed berry pie.
• Almond milk: Any plant-based milk will work for brushing the crust – try soy, oat, or coconut milk.
• Almond essence: You can skip this if you don’t have it, or use vanilla extract instead. The pie will still taste great!
• Vegan butter: Coconut oil (solid, not melted) can work instead of vegan butter, but make sure it’s very cold when you use it.

Watch Out for These Mistakes While Baking

The biggest challenge when making vegan pie crust is temperature control – warm ingredients will lead to a tough, dense crust instead of the flaky layers we’re after, so keep your butter, shortening, and liquids ice-cold until the moment you use them. Working the dough too much is another common mistake that can make your crust chewy rather than tender – mix just until the ingredients come together and you can still see small pieces of fat in the dough. The filling can make or break your pie, so avoid using overly juicy cherries without proper thickening – frozen cherries should be thawed and drained first, while fresh ones need enough tapioca flour to prevent a soupy mess. For the best results, let your filled pie chill in the refrigerator for 15-20 minutes before baking, which helps prevent shrinkage and maintains those beautiful decorative edges you worked so hard to create.

What to Serve With Cherry Pie?

This sweet and tart cherry pie practically begs for a scoop of vanilla non-dairy ice cream – the combination of warm pie and cold, creamy ice cream is a classic for good reason! If you’re feeling fancy, try serving it with a dollop of whipped coconut cream or a drizzle of vanilla-flavored cashew cream sauce. For a morning treat, pair a slice with your favorite coffee or tea, or add some fresh berries on the side for extra fruit flavor. You can also sprinkle some toasted sliced almonds on top just before serving to complement the almond essence in the pie.

Storage Instructions

Counter Storage: Your vegan cherry pie can sit on the counter at room temperature for up to 2 days. Just cover it loosely with foil or pop it in a pie keeper if you have one. The crust stays crispier this way than if you refrigerate it right away.

Refrigerate: Want to keep your pie longer? Place it in the fridge, covered with foil or in an airtight container, and it’ll stay good for up to 5 days. The filling might get a bit firmer when chilled, but that’s totally normal!

Freeze: This pie freezes really well! Once it’s completely cool, wrap it tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. When you’re craving a slice, let it thaw overnight in the fridge. You can warm individual slices in the oven at 350°F for about 10 minutes to bring back that fresh-baked taste.

Preparation Time	30-60 minutes
Cooking Time	55-62 minutes
Total Time	85-122 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2900-3200
• Protein: 30-40 g
• Fat: 150-170 g
• Carbohydrates: 400-450 g

Ingredients

• 2 1/2 cups organic unbleached all-purpose flour, cooled (306g, reserve extra as needed)
• 1/2 teaspoon pink or fine sea salt
• 2/3 cup vegetable shortening
• 1/2 cup chilled vegan butter (1 stick, diced)
• 1/4 cup chilled vodka (or cold water, keep in fridge)
• 1/4 cup ice-cold water (sometimes a bit more might be necessary)
• 1 tablespoon almond milk (to brush the pie crust before baking)
• 6 cups fresh cherries (pitted, halved, or use frozen)
• 3/4 cup organic cane sugar (155g plus extra for topping, for tart cherries, adjust sweetness)
• 4 1/2 tablespoons tapioca flour (44g)
• Zest from one lemon
• 1 tablespoon freshly squeezed lemon juice
• 1/8 teaspoon almond essence
• 1 teaspoon vanilla essence
• 3 tablespoons vegan butter (chilled, cut into small squares to place on filling before covering)

Step 1: Prepare the Pie Dough

Begin by combining chilled flour and salt in a large mixing bowl.

Using a pastry cutter, incorporate the butter and shortening into the flour mixture until it resembles a coarse meal with some pieces roughly the size of lima beans.

Gradually drizzle chilled vodka and water, one tablespoon at a time, into the mixture.

Toss and mix with a spatula, rotating the bowl as you add the liquids.

Stop adding water when the dough comes together and almost no dry flour remains.

Pinch the dough to check for consistency; if it’s crumbly, add a bit more water and mix again.

Step 2: Chill and Roll Out the Dough

Divide the dough, wrapping two-thirds tightly in plastic wrap and the remaining third separately.

Flatten both portions into disks and refrigerate for at least 2 hours.

When ready, allow the larger dough piece to rest on the counter for 5 minutes.

Whack the dough with a rolling pin to slightly flatten, unwrap, place on parchment paper, and lightly flour both sides.

Roll out into a 12-inch circle, rotating the dough each time you roll to maintain an even thickness.

Transfer the dough to a pie dish by either inverting the parchment or using a rolling pin, ensuring there are no gaps against the dish edges.

Step 3: Form the Pie Crust

The pie dough should hang over the pie dish edges.

Trim excess dough with kitchen scissors, fold it over the edge of the dish, and flute or crimp the edges with your fingers or a fork.

If the dough is too soft, refrigerate briefly before working with it again.

Place the pie dish in the fridge while you prepare the filling.

Step 4: Prepare the Cherry Pie Filling

In a large bowl, combine cherries with a mixture of organic cane sugar and tapioca flour.

Stir in lemon zest, lemon juice, almond extract, and vanilla extract.

Allow this cherry mixture to macerate for 15 to 30 minutes to release the fruit juices.

Step 5: Fill and Assemble the Pie

Preheat the oven to 425°F and place a baking sheet inside to preheat.

Remove the pie plate from the fridge, and fill the pastry shell with the macerated cherries using a slotted spoon, then dot with butter cubes.

Soften the smaller dough disk and roll it into a 12-inch circle.

Cut into strips and weave a lattice for the top, or use the entire circle with slits as vents.

Trim, seal, and finish the pie edges, brushing the lattice or top with almond milk and sprinkling with organic sugar.

Step 6: Bake and Serve

Place the pie on the preheated cookie sheet and bake for 20-22 minutes at 425°F.

Reduce the oven temperature to 375°F and continue baking for 35-40 minutes, until the crust is golden and the filling is bubbling.

Cool the pie completely for at least 3 hours to set the filling before serving with vegan vanilla ice cream or coconut whip.