I made this vegan cherry pie for my friend’s summer party last weekend. The cherries made the pie juicy, and she said it was the best dessert she had ever served.
Delicious Vegan Cherry Pie Recipe
The Vegan Cherry Pie features a luscious filling made from fresh cherries combined with a subtle hint of almond and vanilla, all nestled in a perfectly flaky crust. The preparation takes about 1 hour from start to finish and serves 8 people.
Ingredients
- 2 cups fresh or frozen cherries pitted
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 tablespoon vegan butter
- 1 batch of vegan pie crust (store-bought or homemade)
- Non-dairy milk for brushing the crust
- Coarse sugar for sprinkling on top optional
Instructions
- Prepare the Filling: In a medium saucepan, combine the cherries, sugar, cornstarch, lemon juice, vanilla extract, and almond extract. Cook over medium heat, stirring gently until the mixture begins to bubble and thicken, about 5-7 minutes. Remove from heat and let cool.
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Roll Out the Crust: Roll out the vegan pie crust on a floured surface and transfer it to a 9-inch pie dish. Trim excess crust and crimp the edges as desired.
- Fill the Pie: Pour the cooled cherry filling into the pie crust and dot with small pieces of vegan butter.
- Top with Crust: Roll out the second portion of the dough for the top crust. You can either create a full crust or cut slits for a lattice design. Brush the top with non-dairy milk and sprinkle with coarse sugar if using.
- Bake: Bake in the preheated oven for 45-50 minutes or until the crust is golden and the filling is bubbling. Allow to cool completely before slicing.
Cook and Prep Times
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
Nutrition Information
- Servings: 8 slices
- Calories: 220kcal
- Fat: 9g
- Protein: 2g
- Carbohydrates: 36g
I keep the pie in the fridge for up to four days. The cherries stay juicy, and I serve slices chilled.
