Best Homemade Vegan Cherry Pie Recipe

Are you looking for a vegan version of the beloved classic cherry pie? You've come to the right place! This homemade vegan cherry pie is sure to satisfy with its sweet, tart flavor and flaky crust.

It's full of flavor from juicy cherries and a lattice crust that adds just the right texture and flavor. Whether hosting a summer BBQ or making a cherry pie over the holidays, this homemade vegan cherry pie will surely be a hit at your next gathering.

Suppose you've been searching for that perfect vegan alternative to traditional cherry pie recipes. In that case, your search is over – I am here to provide a delicious recipe that will have everyone asking for seconds.

This homemade cherry pie is surprisingly easy to make, so you don't have to be an experienced baker to assemble your masterpiece. Plus – this recipe doesn't require any fancy ingredients, making it the perfect dessert for family dinners or special occasions!

My vegan strawberry rhubarb pie inspired this vegan cherry pie recipe. If you have a surplus of cherries, make this easy cherry compote recipe.

Ingredients

To make this vegan cherry pie, you need simple ingredients that you can pick up at the grocery store.

For the vegan pie dough

Here are the ingredients you need to make a buttery and flaky vegan double-crust pie dough:

• Vegan butter - I used Earth Balance Soy-free vegan buttery sticks. Do not use the type that comes in a tub; the water content is too high.
• Vegan shortening - for a flaky crust with a fine texture. I use Spectrum organic all-vegetable shortening.
• Sea salt - to add flavor.
• Water - use ice-cold water.
• All-purpose flour has the ideal protein content for making pie crusts.
• Vodka - mixed with water. I mix water with vodka (unflavored) because the alcohol does not promote gluten formation, which helps make a flaky and tender crust. I picked up this tip from Cook's Illustrated. Adding vodka was a revelation because I often overworked the dough in the past. The crust will not taste like vodka since the alcohol burns off in the oven.

For the vegan cherry pie filling

Here are the fresh ingredients you will need to make the cherry pie filling:

• Cherries - I used fresh Bing cherries, which are sweet. You can also use Rainier cherries. You'll need to add another half cup of sugar if you use sour cherries, like Morello cherries. If you don't have any fresh cherries, you can use frozen cherries; they'll already be pitted, saving time; measure the fruit while frozen and let the cherries thaw before using. If you use fresh cherries, get a friend or family member to help - one person can sort and wash the cherries, and one person can pit the cherries. It'll go a lot faster with help!
• Tapioca flour - this is used to thicken the filling. I've tried organic cornstarch and arrowroot flour and found the best results with tapioca flour. The amount used depends on the juiciness of the fruit. If you want a firmer filling, use 5 tablespoons. If you want a juicier filling, use 3 tablespoons. I use Bob's Red Mill tapioca flour, the same as tapioca starch. It is not cassava flour.
• Vanilla extract and almond extract - these flavors complement the cherries.
• Lemon juice and lemon zest - these brighten the flavors of the cherry pie filling.
• Cane Sugar - use organic cane sugar to ensure it is vegan, or check with the brand.
• Vegan butter - I used Earth Balance Soy-free vegan buttery sticks. Cut it into small cubes and keep it chilled until needed.

See the recipe card for quantities.

How to make a vegan cherry pie

Ready to get started on baking your own delicious vegan cherry pie? Read on and find out how it's done. First, you'll need a double-crust pie dough.

Summer fruit pies require a top and bottom crust, and so do apple pies. One piece of pie dough is fitted into the pie pan; the cherry fruit filling goes into the pie dish. The second pie dough is placed on top, and the pie bakes in the oven.

Note: I live where it's warm most of the year, so I refrigerate the ingredients before I mix them (including the flour). I also refrigerate the pie dough often while working with it as soon as it softens.

If the weather is cool or cold when making this pie, you may only have to refrigerate the dough a little while working with it.

TIP: If you want to save time and use store-bought pie dough, follow the instructions on the package. You will need two doughs - one for the bottom and one for the top of the pie.

Make the vegan pie dough

Combine the chilled flour and salt in a large mixing bowl. Using a pastry cutter, work the butter and shortening into the flour until it resembles a coarse meal with some bigger pieces the size of lima beans (large beans).

Drizzle in the chilled vodka and water a tablespoon at a time, tossing and mixing with a spatula between each addition and dragging the spatula across the dough. It helps to rotate the bowl as you add the water.

Stop adding water when the dough comes together, and almost no more dry flour remains in the bottom of the bowl. Pinch the mixture to see if it stays together. If it is crumbly and falls apart, add another tablespoon of water, mix, and check again. Repeat the process until the mixture holds together. In the picture, this dough is ready to be wrapped.

Gather two-thirds of the dough and wrap it tightly with plastic wrap. Do the same with the remaining third. You will see big pieces of butter; this is expected. Flatten into disks. Refrigerate for at least 2 hours. The larger disc is for the bottom pie crust; the smaller one is for the top.

Refrigerating the pie dough prevents shrinkage of the crust. When you add water to the proteins in the flour, elastic strands of gluten form. This is why I let the dough relax in the fridge for a couple of hours, so the pastry will not snap back when baked, resulting in a shrunken crust.

TIP: Keep the ingredients cool as much as possible. Minimize handling the dough with your hands to keep the butter from melting. Use a rubber spatula for mixing and a bench scraper to move the dough.

However, if the butter starts to melt, it will harden quickly in the fridge as it chills for a few minutes.

Prepare the vegan pie dough

Have a small bowl of flour nearby.

• Cut a couple of pieces of parchment paper a couple of inches wider than your pie dish.
• After the dough has chilled for at least two hours, take the larger piece of pie dough and rest it on the counter for five minutes, then whack it with a rolling pin several times across while it's still in the plastic wrap. This helps to flatten it before rolling it out. Go left to right and up and down several times.
• The smaller dough goes on the top of the filling later, leave it in the fridge at this point; I'll show you how to weave a lattice top with it further down.

Roll out the vegan pie dough

• Unwrap the larger piece of dough and place it on parchment paper. Flour the dough lightly on both sides and roll out the dough into a 12-inch circle from the center outwards, rotating the dough a quarter turn each time by moving the parchment paper as if you are going around the clock. It doesn't have to look perfect; it will have uneven edges.
• Transfer the dough carefully by placing the parchment paper with the dough face down in the pie dish, and remove the parchment paper gently. There is no need to butter the pie dish first. Or you can transfer the dough with your rolling pin and use a bench scraper to help lift the dough.
• Ensure the dough is flat against the pie dish's edges with no gaps; do not stretch the pie dough. Lift and move the dough with care as needed.
• The pie dough will hang over the edges. Trim the edges with kitchen scissors, fold the dough on itself against the edge of the pie plate, and flute the edges with your fingers, or crimp it with a fork. If it's too soft to work with, refrigerate it for a few minutes and try again.
• Place the pie plate in the fridge while you prepare the cherry pie filling.

TIPS: Add flour to keep the rolling pin from sticking to the pie dough. Roll out the dough on a flat surface like marble because it's naturally cool. Otherwise, use a wooden board. Avoid an uneven surface such as tile.

If the dough starts melting, pop it in the fridge for a few minutes, then try again.

Make the vegan cherry pie filling

It's easy to make this vegan cherry pie filling, even if it is your first time!

For the vegan cherry pie filling

• Place the cherries in a large bowl. Combine the organic cane sugar and tapioca flour in a small bowl.
• Add the sugar and tapioca flour mixture to the cherries with a rubber spatula. Stir in the lemon zest, lemon juice, almond extract, and vanilla extract. The mixture will quickly moisten with the fruit juices. Allow the cherry mixture to macerate for 15 to 30 minutes.

For the vegan cherry pie

• Preheat oven to 425°F. Place a baking sheet in the oven to preheat.
• Place the remaining smaller pie disc on the counter to warm slightly. Take the pie plate out of the fridge. Spoon fruit with a slotted spoon into the prepared pastry shell and dot with butter cubes.
• Whack the smaller pie disc with a rolling pin back and forth, remove the wrap, lightly flour both sides, and roll out the dough from the center outwards, turning it a quarter every time until the dough is a 12-inch circle.
• Cut the dough into strips ¾-inch to 1-inch wide, and weave a lattice to cover the pie. Trim and seal the edges, folding the dough under at the edge. Brush the lattice with almond milk. Alternatively, cover the cherry pie filling with the 12-inch pie dough circle. Cut four to six slits in the top to form vents for the steam to escape, then trim the edges and crimp them with a fork or your fingers.
• Sprinkle organic sugar on top of the crust. Place the pie plate on the preheated cookie sheet. Bake for 20-22 minutes at 425°F, then reduce the heat to 375°F and bake for 35-40 minutes or until the pastry has browned; the filling will bubble. Let the pie cool completely for several hours before serving to set the filling.
• Serve with vegan vanilla ice cream or sweetened coconut whip if desired.

Place the cherries in a large bowl. Combine the organic cane sugar and tapioca flour in a small bowl.

Add the sugar and tapioca flour mixture to the cherries with a rubber spatula. Stir in the lemon zest, lemon juice, almond extract, and vanilla extract. The mixture will quickly moisten with the fruit juices. Allow the cherry mixture to macerate for 15 to 30 minutes. Preheat the oven per the recipe instructions.

Spoon the fruit with a slotted spoon into the prepared pastry shell (the larger piece of dough) in the pie pan. Avoid adding the liquid that's left in the bowl.

Dot the cherry mixture with the cubed butter. Whack the smaller piece of dough in the plastic wrap to flatten it, and remove the wrap.

Flour the smaller piece of dough lightly on both sides and roll out the dough into a 12-inch circle from the center outwards, rotating the dough a quarter turn each time by moving the parchment paper as if you are going around the clock. It doesn't have to look perfect; it will have uneven edges. Cut the dough into ¾-inch to 1-inch wide strips, using a ruler as a guide with a pastry cutter or a sharp knife.

Weave a lattice to cover the pie. See below for more detailed instructions on making a lattice crust. Trim and seal the edges. Brush the lattice gently with a pastry brush dipped in almond milk, and sprinkle organic sugar on top of the pie.

Place the pie dish on a preheated baking sheet. Bake according to the recipe instructions in the preheated oven until the pastry has browned. The filling will bubble through the openings in the top crust. Let the pie cool for several hours on a wire rack.

TIP: Let the pie cool completely on a wire rack for at least 3 hours before serving to set the filling. Or enjoy it the next day!

What to do with leftover pie dough? Save and wrap the leftover pie dough; refrigerate it for 3 days. When you're ready to bake, roll it if needed, cut it into strips, and sprinkle it with sesame seeds, cinnamon, and brown sugar. Slightly twirl it at the ends. Bake at 375°F for 15 minutes or until browned for a tasty snack.

How to make a lattice pie crust

Roll the remaining floured pie dough (the smaller disc) into a circle approximately 12 inches wide. Using a pastry wheel, cut strips ¾-inch to 1-inch wide; I get 10 strips.

Following the images below, left to right, carefully thread the strips. The images are from when I made my vegan strawberry rhubarb pie.

Place 5 strips across the pie. You can place the longest strip in the middle. Pull back the 2nd and 4th strips as pictured, and place a strip across the pie. Then lay the strips down and fold back the 1st, 3rd, and 5th strips. Lay another strip across. Continue in this manner, cross the strips of dough over and under one another, pulling back strips as necessary to weave a lattice.

Use kitchen scissors to trim off excess dough. Crimp the edges with a fork, or press the edges of the strips into the edges of the bottom pie dough to seal them.

TIP: If your dough softens too much and becomes hard to work with, place it in the fridge for a few minutes and try again. I do this because my kitchen tends to be warm in the spring, summer, and fall.

Alternative to a lattice pie crust

Cover the cherry filling with the 12-inch pie dough circle. Cut four to six slits in the top to form vents for the steam to escape, then trim the edges and crimp them with a fork or your fingers. If you have a cute antique pie bird vent, this is the time to use it!

Substitutions

Here are some substitutions you can try:

• Cherries - use raspberries instead. You may need a longer bake time because there will be more moisture. You may want to add another tablespoon of tapioca flour.
• Shortening - you can use vegan butter instead (buttery sticks).
• Vodka - this is optional. You can replace the vodka with water or another 80-proof spirit.
• Tapioca flour - use quick-cooking tapioca or arrowroot flour instead.
• Cane sugar - you can mix it with brown sugar.

Variations

Here are a few variations you can try:

• Flavor - add a pinch of ground cinnamon or ground allspice to the fruit mixture, especially in winter.
• Deluxe - top with vegan vanilla ice cream or whipped sweetened coconut cream before serving. Or add brandy to the fruit mixture before macerating.
• Sugar - add 2 tablespoons of sugar to the pie dough for a sweet pie dough.
• Topping: Instead of a top pie crust or lattice top, you can use a crumble topping.

Equipment

• Mixing bowls - large and medium
• Flexible spatula
• Pastry blender, also known as a pastry cutter or two forks.
• Bench scraper
• 9-inch x 2-inch pie dish, preferably ceramic or glass; if you use a metal pie dish, you will need an additional 5 minutes of baking time. I love this ceramic pie dish. A glass pie dish makes it easy to see how the crust is browning.
• Rolling pin
• Parchment paper and plastic wrap
• Baking sheet - to catch any pie filling that spills over.
• Pastry wheel - or a pizza wheel or knife.
• Wire rack
• Cherry pitter - I don't use it often, but it makes all the difference! You can use it to pit olives too.
• Plastic or metal ruler - I keep a clean ruler in the kitchen for food.
• Kitchen scissors
• Pastry brush
• Oven mitts

You can use a food processor to make the pie dough.

Make Ahead

This pie is irresistible the same day it is made; however, you can make it one day ahead to let the juices settle. Store it covered on the counter. It will be just as delicious!

Freeze the unbaked pie dough covered in plastic wrap and place it in an airtight container for up to 3 months, or refrigerate it for up to 2 days before rolling.

Storage

Store any leftover pie on the counter, covered, for up to 3 days, or refrigerate it after cooling for up to 4 days.

FAQ

There you have it - a simple and delicious vegan cherry pie recipe with a homemade pie crust perfect for any occasion. The crust is flaky, and buttery, and pairs perfectly with the sweet and tart cherry filling with hints of lemon, almond, and vanilla that take the flavor of this pie to the next level. So, go ahead and give this recipe a try!

Related

Looking for other recipes like this? Try these:

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Recipe

Vegan Cherry Pie

Emily Miller

Indulge in this delicious homemade Vegan Cherry Pie! The crust is flaky, and buttery, and pairs perfectly with the sweet and tart cherry filling with hints of lemon, almond, and vanilla that take the flavor of this pie to the next level.

5 from 135 votes

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 1 hour hr 5 minutes mins

Course Dessert

Cuisine American

Servings 8 slices

Calories 576.5 kcal

Ingredients

  

1x2x3x

For the double-crust pie dough

• ▢ 2 ½ cups organic unbleached all-purpose flour chilled 306 g, plus extra available
• ▢ ½ teaspoon Himalayan pink salt or fine sea salt
• ▢ ⅔ cup vegetable shortening chilled 112 g, scoop the shortening at room temperature, then refrigerate or freeze until well chilled (firm/solid to the touch), then cut into small pieces
• ▢ ½ cup vegan butter chilled 1 stick, cut into small pieces
• ▢ ¼ cup vodka chilled I keep mine in the fridge, or use water instead
• ▢ ¼ cup ice-cold water with a large ice cube in water may need up to 2 tablespoons extra
• ▢ 1 tablespoon almond milk for brushing the pie dough before baking

For the vegan cherry pie filling

• ▢ 6 cups fresh cherries stemmed, pitted, and halved, or frozen
• ▢ ¾ cup organic cane sugar 155 g plus extra for sprinkling on top, or demerara sugar, for sour cherries, may need more sugar
• ▢ 4 ½ tablespoons tapioca flour 44 g
• ▢ Zest of one lemon
• ▢ 1 tablespoon fresh lemon juice
• ▢ ⅛ teaspoon almond extract
• ▢ 1 teaspoon vanilla extract
• ▢ 3 tablespoons vegan butter chilled cut into ¼-inch to ½-inch pieces to top the filling before the dough is placed on top

Instructions

 

Make the double-crust pie dough

• Combine the chilled flour and salt in a large mixing bowl. Using a pastry cutter, work the butter and shortening into the flour until it resembles a coarse meal with some bigger pieces the size of lima beans (large beans).
  2 ½ cups organic unbleached all-purpose flour, ½ teaspoon Himalayan pink salt or fine sea salt, ⅔ cup vegetable shortening, ½ cup vegan butter
• Drizzle in the chilled vodka and water a tablespoon at a time, tossing and mixing with a spatula between each addition and dragging the spatula across the dough. It helps to rotate the bowl as you add the water.
  ¼ cup vodka, ¼ cup ice-cold water with a large ice cube in water may need up to 2 tablespoons extra
• Stop adding water when the dough comes together and almost no more dry flour remains in the bottom of the bowl. Pinch the mixture to see if it stays together. If it is crumbly and falls apart, add another tablespoon of water, mix, and check again. Repeat the process until the mixture holds together.
• Gather two-thirds of the dough and wrap it tightly with plastic wrap. Do the same with the remaining third. Flatten into disks. Refrigerate for at least 2 hours. When the dough is ready, let the larger piece rest on the counter for 5 minutes. The smaller piece of dough will be the top crust later.

Shape the bottom pie crust

• Whack the larger piece of dough with a rolling pin to slightly flatten it. Unwrap it and place it on parchment paper. Flour the dough lightly on both sides and roll out the dough into a 12-inch circle from the center outwards, rotating the dough a quarter turn each time by moving the parchment paper as if you are going around the clock. It doesn't have to look perfect; it will have uneven edges.
• Transfer the dough carefully by placing the parchment paper with the dough face down in the pie dish, and remove the parchment paper gently. No need to butter the pie dish first. Or you can transfer the dough with your rolling pin, and use a bench scraper to help lift the dough. Ensure the dough is flat against the pie dish's edges with no gaps; do not stretch the pie dough. Lift and move the dough with care as needed.
• The pie dough will hang over the edges. Trim the edges with kitchen scissors, fold the dough on itself against the edge of the pie plate, and flute the edges with your fingers, or crimp it with a fork. If it's too soft to work with, refrigerate it for a few minutes, and try again. Place the pie dish in the fridge while you prepare the cherry pie filling.

For the vegan cherry pie filling

• Place the cherries in a large bowl. Combine the organic cane sugar and tapioca flour in a small bowl.
  6 cups fresh cherries
• Add the sugar and tapioca flour mixture to the cherries with a rubber spatula. Stir in the lemon zest, lemon juice, almond extract, and vanilla extract. The mixture will quickly moisten with the fruit juices. Allow the cherry mixture to macerate for 15 to 30 minutes.
  ¾ cup organic cane sugar 155 g, 4 ½ tablespoons tapioca flour 44 g, Zest of one lemon, 1 tablespoon fresh lemon juice, ⅛ teaspoon almond extract, 1 teaspoon vanilla extract

For the vegan cherry pie

• Preheat oven to 425°F. Place a baking sheet in the oven to preheat.
• Place the remaining smaller pie disc on the counter to warm slightly. Take the pie plate out of the fridge. Spoon fruit with a slotted spoon into the prepared pastry shell and dot with cubes of butter.
  3 tablespoons vegan butter
• Whack the smaller pie disc with a rolling pin back and forth, remove the wrap, lightly flour both sides, and roll out the dough from the center outwards, turning it a quarter every time, until the dough is a 12-inch circle.
• Cut the dough into strips ¾-inch to 1-inch wide, and weave a lattice to cover the pie. Trim and seal the edges, folding the dough under at the edge. Brush the lattice with almond milk. Alternatively, cover the cherry pie filling with the 12-inch pie dough circle. Cut four to six slits in the top to form vents for the steam to escape, then trim the edges and crimp them with a fork or your fingers.
  1 tablespoon almond milk for brushing the pie dough before baking
• Sprinkle organic sugar on top of the crust. Place the pie plate on the preheated cookie sheet. Bake for 20-22 minutes at 425°F, then reduce the heat to 375°F and bake for 35-40 minutes or until the pastry has browned; the filling will bubble. Let the pie cool completely for at least 3 hours before serving to set the filling.

Notes

Serve with vegan vanilla ice cream or sweetened coconut whip if desired.

Food Processor Instructions: Place the cubed butter in the food processor with the flour and salt, and pulse 5 or 6 times. Add the pieces of shortening and pulse 3 or 4 times. It is important to mix the dough properly. Place the mixture in a bowl and add the ice water slowly. Use a rubber spatula to incorporate the water and vodka into the dough.

Ensure all the ingredients for the pie dough are chilled and minimize handling for the best results.
Refrigerate the dough for a few minutes if it gets too soft to work with.
Store any leftover pie on the counter, covered, for up to 3 days, or refrigerate it after cooling for up to 4 days.
The calorie count does not include vegan ice cream or coconut whipped topping.

Nutrition

Serving: 1sliceCalories: 576.5kcalCarbohydrates: 74.2gProtein: 5.7gFat: 29.9gSaturated Fat: 8.6gTrans Fat: 2.4gSodium: 307.8mgFiber: 4.5gSugar: 34.9g

Keyword baking, cherry, pastry

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Resplendent Kitchen offers nutritional information for recipes contained on this site as a courtesy. Although resplendentkitchen.com attempts to provide accurate nutritional information from online calculators, these figures are estimates.