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.
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🧾 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 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.
- Corn Starch - 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 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.
🥄 Instructions
Make the filling
- Place frozen or fresh cherries in a medium-sized saucepan.
- Sprinkle with sugar, corn starch, lemon juice, and 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 pie crust
- Measure flour, salt, baking soda in a bowl.
- Add oil and boiling water and mix until a firm dough is formed.
- Roll between parchment paper.
- Place it on the bottom of the pie dish, then fill the dish with the cherry pie filling.
- 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.)
- 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 vegan butter, flour, oats, brown sugar, cinnamon, salt, nutmeg, and baking soda 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.
- 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.
👩🏻🍳 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.
- Serve your pie with some vegan whipped cream or some aquafaba ice cream.
🌟 How to make it 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.
🍞 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 the pie filling
🌟 More vegan pies
Be sure to follow me on Pinterest for new vegan recipes!
A perfect vegan cherry pie with either a lattice or crumble topping.
- 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
- 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
- 1/4 cup vegan butter
- 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
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Place frozen or fresh cherries in a medium-sized saucepan.
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Sprinkle with 1/2 cup sugar, 4 tbsp corn starch, 1 tbsp lemon juice, and 1 tsp almond extract and stir well.
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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.
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Measure 1 1/2 cup flour, 3/4 tsp salt, 3/4 tsp baking powder in a bowl.
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Add 1/2 cup oil and 3 tbsp boiling water and mix until a firm dough is formed.
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Roll the dough between 2 pieces of parchment paper.
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Place the dough on the bottom of the pie dish, then fill the dish with the cherry pie filling.
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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.
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Allow it to cool for at least 3 hours before cutting.
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If you want an easier top crust with more texture, add a simple crumble topping.
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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.
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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.
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Sprinkle the mixture over your pie, and bake at 375° F (190° C) for 45 minutes until the top is golden brown.
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Allow it to cool for at least 3 hours before cutting.
- 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.
⭐⭐⭐⭐⭐ Did you make this recipe? I would love to hear from you! Please take a minute and leave a quick comment and a star review below. Thanks!
