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The Best Vegan Cherry Pie Recipe

The best cherry pie recipe made gluten free and vegan.
Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Keyword: apple pie, cherry pie, gluten free pie crust
Servings: 10 servings
Calories: 379kcal
Author: Ciarra Siller

Equipment

  • food processor or pastry cutter
  • pie dish
  • medium pot

Ingredients

gluten free pie crust

  • 3 cups gluten free all purpose baking flour measure for measure
  • 1 cup cold vegan butter chopped
  • 1 tbsp organic cane sugar
  • ½ tsp salt
  • 6-8 tbsp cold water
  • plant milk for brushing as "egg wash"

cherry pie filling

  • 6 cups frozen cherries pitted
  • ¾ cup organic cane sugar
  • ¼ cup corn starch
  • 3 tbsp lemon juice

Instructions

  • To make the crust, in a food processor, pulse together the flour, sugar and salt until combined. Add the butter and process until the mixture resembles coarse meal. Slowly add in the cold water, pulse 2 or 3 times between each addition. The dough should hold together when squeezed with your fingers but should not be sticky.
  • Turn the dough out onto a floured work surface and knead for 30 seconds until the dough is smooth. Divide into 2 equal portions, and shape each into a disk. Wrap one of the disks in plastic wrap and chill in the refrigerator until ready to use.
    On a floured work surface, roll out the first dough disk until it's roughly ⅛ inch in thickness. Roll the dough around the rolling pin and unroll it on top of a pie dish. Gently press the dough into the bottom and sides of the dish, removing the overhang. 
  • To make the filling, add the cherries, sugar, lemon and corn starch to a heavy-bottom pot over medium heat. Cook until the cherries are tender and have released juices, about 10 minutes. Let cool.
  • Roll out the second pie crust until it's roughly ⅛ inch in thickness and cut into 10-12 one-inch strips. Create a lattice crust over the top. Trim the overhang and use a fork to press the edges together. Brush the crust with plant milk ("egg wash") and bake the pie at 375 F° for 35-45 minutes and crust is golden brown. Let the pie cool at room temperature for 2 hours before slicing and serving.

Notes

This pie is best if stored covered and chilled in the refrigerator for up to 5 days.