Vegan Cherry Pie

This vegan cherry pie calls for only four easy-to-find ingredients and requires no special skills or prior baking experience. It can easily be made with either fresh or frozen cherries.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 55

Total Time 1 5

Servings

Ingredients

For the Crust

2 ½ cups all-purpose flour
1 teaspoon salt
1 cup vegan butter or vegetable shortening
⅓ - ½ cup ice water

For the Filling

2 pounds fresh or frozen* cherries, pitted and halved
1 cup granulated sugar
½ cup cornstarch
2 teaspoons vanilla extract
½ teaspoon almond extract
Almond milk, for brushing on top
Coarse sugar or flaked almonds (optional)

Instructions

Mix the flour and salt together in a large bowl. Add the vegan butter.
Using a pastry cutter or two forks, cut the butter into the mixture until it resembles coarse meal.
Drizzle the cold water into the crust, 1 tablespoon at a time, and stir with a rubber spatula or wooden spoon after every tablespoon added. Stop adding water when the dough begins to form large clumps.
Transfer the pie dough to a floured work surface.
Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. Form it into a ball. Cut the dough in half. Flatten each half into 1-inch thick discs using your hands.
Wrap each tightly in plastic wrap. Refrigerate for at least 2 hours and up to 5 days.
In a large bowl, stir the cherries, sugar, cornstarch, vanilla and almond extract together until thoroughly combined.
Cover the filling and place in the refrigerator as you roll out the pie dough or for up to 24 hours.
Roll out the chilled pie dough: On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9×2 inch pie dish. Tuck it in with your fingers, making sure it is smooth. Spoon the filling into the crust and discard any leftover juices in the bottom of the bowl. Dot the pieces of butter on top of the filling.
Use a slotted spoon to spoon and spread the cherries into the crust. Reserve the juice for the next step. Refrigerate the pie, uncovered, as you reduce the juices in the next step.
Pour the leftover juice into a small saucepan over low heat. Cook and stir for 3-4 minutes or until juice has slightly reduced and thickened. Cool for 5 minutes, then pour over cherries in the filling. Do your best to gently toss together.
Preheat the oven to 200°C (400°F).
Arrange the lattice: Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is 12 inches diameter. Using a pastry wheel, sharp knife, or pizza cutter, cut strips of dough– I cut four strips 2 inches wide and two strips 1 inch wide. Carefully thread the strips over and under one another, pulling back strips as necessary to weave. (See video above!) Press the edges of the strips into the bottom pie crust edges to seal. Use a small paring knife to trim off excess dough. Flute or crimp the edges with a fork, if desired.
Lightly brush the top of the pie crust with almond milk. Sprinkle the top with coarse sugar or flaked almonds, if using.
Bake for 15 minutes, then reduce the heat to 180°C (360°F) and bake for another 40 minutes, until the crust is golden brown. Allow the pie to cool for at least 4 hours before cutting, so that the filling is firm.
Cover leftovers tightly and store in the refrigerator for up to 5 days.

Notes

Storing Instructions: store in an airtight container at room temperature for up to 2 days or in the refrigerator for 4 to 5 days.
Freezing Instructions: when properly stored in an airtight container, peach pie will maintain best quality for 6 to 8 months in the freezer, but it remains safe to eat even beyond that time.
You can use either fresh or frozen cherries. If you’re making this pie for Thanksgiving or Christmas, frozen cherries are probably your best option. Make sure to defrost them first.

Nutrition