This simple vegan cherry pie features a flaky coconut oil crust with a 4-ingredient sweet cherry pie filling. Made using frozen cherries, without any granulated sugar and so easy everyone can make it. Perfect healthy dessert to serve all year long!
Whether it is the holiday season, Mother's day, Easter or no specific celebration, every day is a good day to make a cherry pie!
Making your own pie from scratch is so satisfying too. And way easier than it seems. I'll usually make my own vegan pie crust using coconut oil when making it, this crust recipe is so quick and easy and deliciously flaky, but you can even buy an already made crust from the store so this fruit pie is ready to bake within minutes.
And what's great about this recipe is that it is made using frozen cherries. This makes it accessible all year around, frozen cherries are cheaper than fresh, no need to pit the cherries and the natural juice from thawing creates a perfect base to make your own sweet cherry pie filling from scratch.
Looking for more vegan pie recipes? Check out this vegan apple galette (pie without a pie dish!) and this vegan blackberry pie!
Why you'll love this recipe
- Flaky golden brown crust with a sweet juicy cherry filling
- Easy and quick
- No refined sugar, egg-free and dairy-free
- Perfect for celebrations, but also makes a great fruit pie for the summer
- Tips on how to make the filling either more set or runnier
- Short list of ingredients
Ingredients you'll need
- Double vegan pie crust
- Frozen cherries
- Maple syrup (agave nectar should work fine too)
- Vanilla extract
- Cornstarch
What kind of cherries to use
First, you will need frozen fruits to make it. They are simply juicer after thawed and baked and will make sure you have a fruit sauce that creates a nice filling.
Also, depending on your taste, choose either dark sweet cherries or tart cherries. I think a bag of 100% tart cherries would be too sour for this recipe though.
I actually used the bag of mixed sweet and tart cherries from Wyman's and it worked out so well. It came in a 2 pound bag, so I simply used half of it. You get plenty of sweetness from the dark cherries, but also a hint of tartness to balance out the flavors.
How to make it
This is such a simple 2-step recipe!
To begin, get your crust ready to go and pre-heat the oven to 375º.
Make the cherry pie filling
In a medium pot, start by whisking together the maple syrup, vanilla extract and cornstarch. You do not want any visible lumps of cornstarch left, so take your time and whisk until VERY smooth.
Then, add the frozen cherries and transfer the pot on the stove. Warm up on medium heat: the cherries will slowly thaw and their juices will combine with the syrupy cornstarch. Stir often and remove from the heat when the fruits are fully thawed, soft and the mixture slightly thickened (no need to cook for very long, it will keep thickening in the oven).
Pour and bake
Then, pour the filling right away into your prepared crust and spread out the fruits so it is evenly distributed.
Cover the pie with a second pie crust: either do a lattice or simply lay a full crust over the filling while making a few slices with a knife for the steam to escape. You can watch my video for a quick peak on how I make a lattice, but I find this lattice tutorial video from Baking a Moment a little more detailed which might help you. Seal the sides by pressing together the bottom and top crusts together.
Then, brush the crust with a some plant-based milk and bake in the oven for 35-40 minutes or until the crust turns golden-brown.
Let the pie cool down and the cherry filling set for at least 2 hours before slicing.
Watch how to make it
Baking tips
- If you prefer a pie filling that holds well (as seen in the pictures), then use 3 tablespoons of cornstarch. If looking for a runnier cherry filling, then use 2 tablespoons instead.
- After brushing with the plant-based milk, you can sprinkle with raw granulated sugar to make it sweeter but also help the crust turn a darker golden brown.
- Try to keep the prepared crust in the fridge until ready to use.
- It is important to let the pie rest for a few hours before slicing. The cherry filling needs time to set and it will simply slice better too. So, try to plan ahead and make the pie a little while before you need it.
- I love how simple the ingredient list is, but feel free to add more flavoring such as cinnamon, nutmeg or even almond extract to the cherry pie filling. A splash of lemon juice or lemon zest will also brighten up the flavor (be conservative with it if using a mix of tart and sweet cherries).
- If you only have one pie crust for the bottom, then you could top the cherry filling with an oat crumble like this one from 'from my bowl' and simply bake as directed.
Serving suggestions
I like to serve this vegan cherry pie with a large scoop of coconut ice cream or vegan custard and a cup of tea. The cream slightly melts over the pie and pairs so well with the cherry filling. Also top with vegan whipped cream if you have some. You can add a drizzle of chocolate over if you like the cherry-chocolate combo.
FAQ's
You can, although more time consuming as you will have to pit the cherries first. They also release less of their natural juice, so I would definitively use 2 tablespoons of cornstarch (instead of 3) and skip warming up the cherry pie filling all together. Simply whisk the cornstarch with the syrup and vanilla extract in a bowl, then add the fresh pitted cherries (also slice in half) and stir to combine before pouring into the pie crust.
I usually don't blind bake the crust: it will be baking for a while and I did not find my bottom soggy at all even without pre-baking it first.
Yes! This is a great option if making the pie just for you! Once cooled down, slice in individual portions and store in an air-tight container in the freezer for up to 2 months. Let the pie thaw at room temperature and you can reheat for a few minutes using the oven.
Other pie recipes you might like
- Vegan coconut lemon pie
- Savory tofu spinach pie
- Gluten-free shortcrust pastry
- Vegan caramel ice cream cups
- Vegan strawberry pop tarts
I hope you like this vegan cherry pie as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!
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📖 Recipe
Easy Vegan Cherry Pie
Ingredients
- ½ cup maple syrup
- 2-3 tbsp cornstarch - see notes *
- 1 tsp vanilla extract
- 1 lb frozen cherries (about 4 cups)
- 2 pie crusts
- plant milk - to brush over the pie
Instructions
- Pre-heat the oven to 375ºF.
- In a medium sauce pan, combine the cornstarch, maple syrup and vanilla extract. Whisk well until there are no visible cornstarch clumps. Then, add the frozen cherries and stir to combine.
- Warm up the cherries over medium heat until the cherries are thawed and the mixture slightly thickened. Then, remove from the heat.
- Pour over a pie crust (9 inch works well) and cover with a second crust. You can decorate the pie as you wish by making a lattice (like shown in the video) or simply keep the top full (just slice a few opening for the steam to escape).
- Brush the pie crust with a little plant-based milk (will help to brown) and then, bake for 35-40 minutes. Once baked, let the pie completely cool down, at least 2 hours, before slicing. Enjoy!
Video
Notes
- * If looking for a pie filling that holds well like seen in the picture, then use 3 tablespoons of cornstarch. If looking for a filling that's thinner, then use 2 tablespoons instead.
- After brushing the crust with the plant-based milk, you can sprinkle with raw granulated sugar to make it sweeter but also help the crust turn a darker golden brown.
- Try to keep the prepared crust in the fridge until ready to use.
- It is important to let the pie rest for a few hours before slicing. The cherry filling needs time to set and it will simply slice better too. So, try to plan ahead and make the pie a little while before you need it.
- I love how simple the ingredient list is, but feel free to add more flavoring such as cinnamon, nutmeg or even almond extract to the cherry pie filling. A splash of lemon juice or lemon zest will also brighten up the flavor (be conservative with it if using a mix of tart and sweet cherries).
- If you only have one pie crust for the bottom, then you could top the cherry filling with an oat crumble like this one from 'from my bowl' and simply bake as directed.
- Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.
NUTRITION
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