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Close-up shot of the baked cherry pie cooling on a wire rack on the white marble cooktop. The crust is golden brown, and the filling looks set and glossy

Vegan Cherry Pie Recipe

This cherry pie features a buttery, flaky crust and a sweet-tart cherry filling. Whether lattice-topped or sealed, it’s a show-stopping dessert perfect for gatherings or weekend treats!
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 12
Calories 249 kcal

Equipment

  • Mixing bowls
  • Pastry cutter
  • Fork
  • Cling wrap
  • Saucepan
  • Spider strainer or slotted spoon
  • Whisk
  • Pie plate
  • Rolling pin
  • Pizza cutter
  • Cookie sheet

Ingredients
  

For crust:

  • 2 ½ cups all purpose flour
  • 8 tablespoon vegan butter cut into 1-cm cubes while very cold
  • ¼ teaspoon salt
  • 1 tablespoon sugar
  • Ice cold water

For the pie filling:

  • 5 cups frozen pitted sweet cherries (you can use tart cherries, but you will likely need to add more sugar)
  • ¾ cup sugar
  • 4 tablespoon cornstarch
  • 1 teaspoon pure vanilla extract

Instructions
 

  • Make the crust: Mix flour, salt, and sugar in a bowl. Cut in cold butter until crumbly, then add cold water to form dough. Divide, wrap, and refrigerate for 30 minutes.
    "Close-up shot of two dough discs wrapped in plastic wrap, placed on a white marble surface. The dough looks smooth and ready to chill in the refrigerator.
  • Prepare the filling: Cook cherries in a saucepan to release liquid. Remove cherries and reduce juice. Add sugar and cornstarch, mix until thickened, and combine with cherries and vanilla.
    Close-up shot of a shiny stainless steel saucepan on the white marble cooktop, with frozen cherries simmering to release their juices. Steam rises from the pan, and the cherries glisten.
  • Preheat the oven: Set it to 375°F (190°C).
  • Roll the crust: Roll one dough disc to fit the pie plate and chill while preparing the top crust.
    Close-up shot of a pie plate on the white marble cooktop, lined with the rolled crust. The cherry filling is being spooned in, looking vibrant and glossy.
  • Assemble the pie: Add the cherry filling, then top with a lattice or plain crust. Seal edges and add steam vents.
    Close-up shot of a pie plate on the white marble cooktop, lined with the rolled crust. The cherry filling is being spooned in, looking vibrant and glossy.
  • Bake: Place pie on a cookie sheet and bake for 50 minutes.
    Close-up shot of the pie placed on a cookie sheet, inside the oven with golden lattice crust beginning to bake at 375°F. The filling bubbles slightly at the edges.
  • Cool: Let the pie cool on a rack for 3-4 hours before serving.
    Close-up shot of the baked cherry pie cooling on a wire rack on the white marble cooktop. The crust is golden brown, and the filling looks set and glossy