Vegan Cherry Pie Recipe

Baking this cherry pie fills my kitchen with the nostalgic aroma of sweet cherries and buttery crust, reminiscent of lazy summer afternoons at my grandma’s house. The combination of vegan butter and coconut oil gives the crust an incredibly flaky texture, while the hint of almond extract in the filling perfectly complements the juicy cherry sweetness.

My passion lies in devising recipes that are not only scrumptious but also take dietary restrictions into account, as with my Vegan Cherry Pie. This is a pie that has a flaky shell made from all-purpose flour, vegan butter, and coconut oil, and a filling of either fresh or frozen cherries that are sweetened just right with granulated sugar, with a little bit of vanilla and almond extract to make the flavors pop (nutritionally, cherries are loaded with antioxidants and vitamins, so this is an indulgence that actually has some good-for-you components).

Vegan Cherry Pie Recipe Ingredients

• All-purpose flour: Provides structure; main source of carbohydrates.
• Vegan butter: Adds richness and flaky texture; replaces dairy butter.
• Coconut oil: Solid fat; enhances crust texture and offers mild coconut flavor.
• Cherries: Packed with antioxidants and vitamins; bring natural sweetness and tartness.
• Granulated sugar: Sweetens pie filling and balances tart cherries.
• Cornstarch: Thickening agent for filling; ensures a smooth, juicy texture.
• Lemon juice: Enhances flavor; adds a bright, tangy contrast to sweetness.
• Almond extract: Deepens flavor with a subtle nutty note; complements cherries.

Vegan Cherry Pie Recipe Ingredient Quantities

• 2 1/2 cups all-purpose flour
• 3 tablespoons granulated sugar
• 1 teaspoon salt
• 3/4 cup vegan butter, chilled and cubed
• 1/4 cup coconut oil, solid and chilled
• 6 to 8 tablespoons ice water
• 5 cups fresh or frozen cherries, pitted
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• 1/4 teaspoon almond extract
• Pinch of salt
• 1 tablespoon unsweetened almond milk (for brushing)
• 1 tablespoon turbinado sugar (optional, for sprinkling)

How to Make this Vegan Cherry Pie Recipe

1. In a big bowl, vigorously mix the all-purpose flour, granulated sugar, and salt together.

2. Include the vegan butter and coconut oil, chilled, in the mixture of flour. Then, with a pastry cutter or your fingers, blend the fat into the mixture until it is uniformly in a state that resembles coarse crumbs.

3. Slowly incorporate 6 tablespoons of icy water, mixing with a fork until the dough starts to form. You may need to add more icy water, a tablespoon at a time, until the dough holds together and feels right. If you don’t have at least 25 here, don’t worry. Just put the rest of the dough in the refrigerator for 15 minutes and then roll it out in the same manner.

4. Heat the oven to 400°F (200°C).

5. In a large saucepan over medium heat, stir together the cherries, sugar, cornstarch, vanilla, lemon juice, almond extract, and a pinch of salt. Cook, stirring regularly, until the mixture thickens and bubbles. Remove from heat and allow to cool.

6. On a surface dusted with flour, roll one disk of dough to fit a 9-inch pie pan. Transfer the dough to the pan with care, and trim the edges, removing any extra dough.

7. Spread the cherry filling evenly in the pie crust.

8. Unroll the second disk of dough and cut it into strips for a lattice top, or just cover the pie with the rolled dough, cutting slits for ventilation. Make sure to trim the edge and crimp it to seal.

9. If you are using it, brush the crust with unflavored almond milk and cover it with turbinado sugar.

10. Cook for 45-50 minutes, or until the top is golden brown and smells really good. The filling should bubble; that’s when you know it’s ready. Let it cool down before you slice and serve it. You’re going to love this thing.

Vegan Cherry Pie Recipe Equipment Needed

1. Large mixing bowl
2. Pastry cutter or fork
3. Measuring cups
4. Measuring spoons
5. Fork
6. Large saucepan
7. Rolling pin
8. Flour-dusted surface (e.g., countertop or pastry board)
9. 9-inch pie pan
10. Knife or dough cutter
11. Pastry brush (for almond milk)
12. Oven
13. Stove
14. Cooling rack

FAQ

• Q: Can I use canned cherries instead of fresh or frozen cherries?A: Of course you can! Just be sure to drain them first.
• Q: What can I use instead of vegan butter?You can substitute vegan butter for an equal amount (1:1) of chilled coconut oil or a margarine that is vegan.

  If you don’t have either on hand, you can use the following kitchen-bound ingredients to create improvised versions of the above vegan butters.

  Improv vegan cooking & baking butters:

  If you don’t have chilled coconut oil or a vegan margarine, you can use these kitchen staples to substitute.

  B: If the melted form of the ingredient is called for, then melt the coconut oil before measuring it and use equal amounts.

• Q: Is there a substitute for almond extract?A: If you do not possess almond extract, you may leave it out or substitute with an extra 1/2 teaspoon of vanilla extract.
• Q: Can I make this gluten-free?A: Yes, replace the all-purpose flour with a gluten-free flour blend made for baking to create a gluten-free version.
• Q: How do I prevent the bottom crust from getting soggy?To keep the crust from getting soggy, you can bake it before adding the filling (pre-bake the bottom crust for 10 minutes).
• Q: How should I store the pie after baking?A: The pie can be stored at room temperature for two days or in the refrigerator for five days, covered and cooled.
• Q: Can this pie be frozen for later use?A: Yes, the pie can be frozen after baking for up to three months. To serve, thaw the pie in the refrigerator and heat in the oven until warmed throughout.

Vegan Cherry Pie Recipe Substitutions and Variations

Vegan Butter: Replace with cold margarine or use a mixture of cold avocado and coconut oil.
Coconut Oil: Use as a substitute chilled vegetable shortening or other vegan butter.
Almond Extract: Substitute with an equal quantity of vanilla extract or amaretto liqueur for a different flavor profile.
Almond Milk: Use any milk alternative from plants, such as soy milk or oat milk, when you brush.
Turbinado Sugar: When you want to have a coarser effect with sugar on top and you don’t have turbinado, use coarse sugar or regular granulated sugar that’s been lightly moistened to slightly clump it together. This gives you a similar effect when you are into that sort of thing.

Pro Tips

1. Chill the Dough: Ensure the dough stays cold while rolling by refrigerating it for at least 30 minutes. This prevents the fat from melting too quickly and creates a flakier crust.