This vegan cherry pie is a classic American dessert that everyone will love.  Whether you make it from sweet or tart cherries, fresh or frozen, this pie will bake up perfectly delicious!  Choose between a traditional lattice or crumble crust to make a delicious pie for any occasion.

A vegan cherry pie with a lattice top and a piece taken out of it.

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Why make this pie

This is my go-to fruit pie recipe if I need something quick and easy. If you use a premade crust, you can assemble the pie in about 15 minutes. It always bakes up delicious and sets perfectly, it’s easily made gluten-free if needed, so it’s a great pie for the holidays or special occasions.

I need a quick and easy dessert to bring to my in-laws. I used the crumb topping and I couldn’t believe how easy this went together. Everyone loved the pie! Thanks!

—Krista

Ingredients and substitutions

For the pie filling

  • Cherries – I use pitted, frozen, sweet cherries to make the pie easy.  You can also use fresh cherries and pit them yourself.  Sour cherries or half-sour and half sweet cherries will also work well in this pie.
  • Sugar – any vegan sweetener that you like will work.  If you are using sour cherries, you will need to increase the sugar.
  • Cornstarch – to thicken the pie filling.  You can swap this out in equal amounts for potato starch.
  • Lemon Juice – to give the filling a little tartness if you are using sweet cherries.  You can omit it if you are using sour cherries.
  • Almond Extract – for flavor.  Almond flavoring pairs nicely with cherries and gives your filling a good flavor.  You can swap it out for vanilla extract or even omit it if you would like.

Pie crust and topping

  • Pie Crust – you can use any vegan pie crust that you would like.  If I’m making it from scratch I use my easy vegan pie crust or my gluten-free pie crust recipe.  You can also make it super easy on yourself and purchase a pre-made pie crust and top it with a crumble topping.

How to make a vegan cherry pie

Make the filling

  1. Place fresh or frozen cherries in a medium-sized saucepan.
  2. Sprinkle with sugar, cornstarch, lemon juice, and almond extract, and stir well.
  3. Turn on the heat to medium and cook the cherries until they begin to boil and the juices start to thicken, then turn off the heat and set them aside to cool a little while you make the pie crust.
A collage of 4 pictures showing the process steps for making a cherry pie filling.

Make a pie crust

  1. Measure flour, salt, and baking soda in a bowl.
  2. Add oil and boiling water and mix until a firm dough is formed.
  3. Roll between parchment paper.
  4. Place it on the bottom of the pie dish, then fill the dish with the vegan cherry pie filling.

Make the topping and bake

  1. If making a lattice top: Double the pie crust recipe and roll out a second piece, then cut into strips about 1 inch wide to use for your lattice. (Or use the crumble topping instead.)
  2. Fold up the excess piecrust on the sides and crimp the sides with your fingers or press with a fork to make a pretty pattern.
  3. Bake the pie at 375° F (190° C) for 45 minutes.
  4. Allow it to cool for at least 3 hours before cutting.

Top with crumble topping

If you want an easier top crust with more texture, add a simple crumble topping.

  1. Mix together vegan butter, flour, oats, brown sugar, cinnamon, salt, nutmeg, and baking soda with a pastry mixer or the back of a fork.
  2. Work the mixture together until crumbles start to form and the dry ingredients are incorporated with the butter.
  3. Sprinkle the mixture over your pie,  and bake the pie in the oven at 375° F (190° C) for 45 minutes until the top is golden brown.
  4. Allow it to cool for at least 3 hours before cutting into slices.
A hand sprinkling crumble topping on a cherry pie before baking.
Sprinkle the crumble topping on the pie.
A cherry pie with a vegan crumble topping on a white countertop.
Bake until golden brown.

Pro Tips

  • Allow your pie to cool for at least 3-4 hours before slicing and serving.  You need to let it cool enough for the pie filling to firm up and stay together when you serve it.
  • If you use sour cherries, omit the lemon juice, and add up to twice as much sugar until the desired taste is achieved.
  • If you don’t want to fuss with a lattice top, you can use a solid layer of pie crust on top or simply use the crumb topping.

What to serve with vegan cherry pie?

Serve your pie with some vegan whipped cream or some aquafaba ice cream.

How to make the pie super easy?

Use a pre-made vegan pie crust that is already formed in a pie dish.  I find these in the frozen section at Aldi in packs of 2 for a little more than a dollar.  Make the cherry pie filling and add it to the preformed pie crust, then add a layer of the simple crumb topping to the top.  You will have a delicious pie in just minutes of your time.

A slice of cherry pie with a lattice top being taken out of the pie with a pie server.

How to make it gluten-free?

Use my gluten-free vegan pie crust for the bottom layer to make this pie gluten-free.  I highly recommend using the crumble topping since it works great with gluten-free flour and the gluten-free pie crust is a little fussy to use for a lattice top.

Storing and freezing

Countertop – You can leave the pie at room temperature for up to 2 days.

Refrigerator – Store your pie loosely covered in the fridge for 4-5 days.

Freezer – Wrap the pie well so that no air is touching it and your cooked pie will keep well for up to 2 months.

Other ways to use cherry filling

A slice of a cherry pie on a white plate with a fork on the side.

More vegan pies

Vegan cherry pie recipe

A top view of a vegan cherry pie with a slice taken out of it.
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5 from 4 rating

Vegan Cherry Pie

Yield: 10
Prep: 20 minutes
Cook: 45 minutes
Total: 1 hour 5 minutes
Author: Monica Davis
A perfect vegan cherry pie with either a lattice or crumble topping.
Print Leave a Review Pin Recipe

Ingredients

For the cherry pie filling

  • 6 cups cherries, fresh or frozen
  • 1/2 cup sugar, (double for sour cherries)
  • 4 tablespoons corn starch
  • 1 tablespoon lemon juice, (omit if using sour cherries)
  • 1 teaspoon almond extract, or vanilla extract

For a single pie crust (double for a top crust)

  • 1 1/2 cups flour
  • 3/4 teaspoon salt
  • 3/4 teaspoon baking powder
  • 1/2 cup canola oil, or other neutral-flavored oil
  • 3 tablespoons boiling water

For the crumble topping

  • 1/4 cup vegan butter, (use soy-free if needed)
  • 1/2 cup flour, (gluten-free flour works well too)
  • 1/2 cup oats
  • 1/4 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 1/8 teaspoon baking soda
  • 1 dash nutmeg

Instructions
 

Make the cherry pie filling

  • Place frozen or fresh cherries in a medium-sized saucepan.
  • Sprinkle with 1/2 cup sugar, 4 tbsp corn starch, 1 tbsp lemon juice, and 1 tsp almond extract and stir well.
  • Turn on heat to medium and cook the cherries until they begin to boil and the juices start to thicken, then turn off the heat and set aside to cool a little while you make the pie crust.

Make a vegan pie crust (or use a pre-made vegan pie crust)

  • Measure 1 1/2 cup flour, 3/4 tsp salt, 3/4 tsp baking powder in a bowl.
  • Add 1/2 cup oil and 3 tbsp boiling water and mix until a firm dough is formed.
  • Roll the dough between 2 pieces of parchment paper.
  • Place the dough on the bottom of the pie dish, then fill the dish with the cherry pie filling.
  • If making a lattice top: Roll out the second piece and cut into strips about 1 inch wide to use for your lattice. (Or use the crumble topping instead.)
  • Fold up the excess piecrust on the sides and crimp the sides with your fingers or press with a fork to make a pretty pattern.
  • Bake the pie at 375° F (190° C) for 45 minutes.
  • Allow it to cool for at least 3 hours before cutting.

Make the crumble topping

  • If you want an easier top crust with more texture, add a simple crumble topping.
  • Mix together 1/4 cup vegan butter, 1/2 cup flour, 1/2 cup oats, 1/4 cup brown sugar, 1/2 tsp cinnamon,1/8 tsp nutmeg, 1/8 tsp baking powder, and a dash of nutmeg with a pastry mixer or the back of a fork.
  • Work the mixture together until crumbles start to form and the dry ingredients are incorporated in with the butter. It will take a few minutes for crumbles to form.
  • Sprinkle the mixture over your pie,  and bake at 375° F (190° C) for 45 minutes until the top is golden brown.
  • Allow it to cool for at least 3 hours before cutting.

Notes

  • Allow your pie to cool for at least 3-4 hours before slicing and serving.  You need to let it cool enough for the pie filling to firm up and stay together when you serve it.
  • If you use sour cherries, omit the lemon juice, and add up to twice as much sugar until the desired taste is achieved.
  • If you don’t want to fuss with a lattice top, you can use a solid layer of pie crust on top or simply use the crumb topping.
  • Serve your pie with some vegan whipped cream or some vegan ice cream.
Serving: 1slice, Calories: 416kcal, Carbohydrates: 59g, Protein: 5g, Fat: 18g, Saturated Fat: 3g, Sodium: 581mg, Potassium: 308mg, Fiber: 3g, Sugar: 28g, Vitamin A: 269IU, Vitamin C: 6mg, Calcium: 81mg, Iron: 2mg
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