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A slice of vegan cherry pie sits on a plate with a fresh cherry next to it. There is a bowl of cherries and another slice of pie in the background.
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Vegan Cherry Pie

This delicious vegan cherry pie is made with a flaky crust and rich, full cherry filling. This classic cherry pie will soon be a new favorite.
Course Dessert
Cuisine American
Diet Vegan
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 9
Calories 325kcal
Author Marly McMillen

Equipment

Ingredients

Cherry Pie Filling

  • 5 ½ cups cherries (I used frozen, see notes)
  • 1 cup granulated sugar
  • 1 tablespoon lemon juice
  • 4 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 4 tablespoons chia seeds (see note)
  • 2 drops red food coloring
  • 1 tablespoon vegan butter, cut into small cubes
  • vegan egg wash
Cups - Metric

Instructions

For the Pie Crust

  • Prepare the pie crust according to the directions. Portion the dough into two balls, cover with plastic wrap, and chill.
  • When the dough balls are chilled, roll them out on a floured surface into 12-inch diameter circles. Transfer one to a 9-inch deep-dish pie pan and refrigerate to chill. Transfer the other flat, rolled-out pie dough to a cookie sheet, cover with plastic wrap, and refrigerate.
    A rolling pin sits next to a pie dough disk on a white counter.

For the Cherry Pie Filling

  • Prepare the cherries by pitting them cutting them in half. Add the lemon juice and stir.
    Two hands are cutting cherries in half, over a bowl full of frozen cherries.
  • Stir together sugar, cornstarch, and chia seeds in a bowl. Pour over the cherries along with the vanilla. Add food coloring (if using).
    A hand holds a bowl of sugar, pouring it into a bowl of cherries. There is a bowl of ground flax seed nearby.
  • Stir to combine and set aside.
    A hand holds a spatula, stirring cherry pie filling.

Assembling and Baking the Pie:

  • Preheat the oven to 375°F/190°C.
  • Remove the pie pan from the fridge. Spoon the cherry filling into the pan.
    Cherry pie filling is being spooned into an unbaked crust.
  • Add dollops of vegan butter over the filling.
    A hand places butter cubes over a fruit pie filling.
  • Get out the second rolled pie dough sheet. Use a pizza cutter to cut the dough into 1/2 inch to 1 inch strips. Use a weaving lattice pattern over the top of the crust (see notes below for lattice tips). Pinch the edges of the crust.
  • Brush the top crust with vegan egg wash for a shiny, golden crust.
    A hand holds a pastry brush, brushing vegan egg wash over a lattice pie. There is a bowl with yellow liquid on the top right.
  • Bake the pie for 20 to 25 minutes until the crust is formed. Add a crust shield and bake for an additional 20 to 25 minutes.
  • Use oven mits to remove the pie from the oven. Set aside for it to cool for at least 2 hours. This cooling process helps the filling to firm up. Serve slices at room temperature or warm them slightly before serving. Top with some vegan ice cream for a nice touch!

Notes

You can depth of flavor and texture by adding other types of cherries to the mix. For example, try adding a cup of sour cherries to the mix.
For tips on creating a lattice top to your pie, check out this vegan apple pie recipe.
I highly recommend using ground chia seeds for this recipe to create a smoother consistency.

Nutrition

Serving: 1slice | Calories: 325kcal | Carbohydrates: 53g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 182mg | Potassium: 197mg | Fiber: 4g | Sugar: 32g | Vitamin A: 107IU | Vitamin C: 6mg | Calcium: 43mg | Iron: 5mg