Vegan Cherry Pie: Perfectly Flaky Crust, Juicy Filling, and Easy Make-Ahead Tips

Nothing says summer quite like a slice of cherry pie bursting with sweet juicy fruit. I love how the vibrant red cherries peek through the golden crust and fill the kitchen with a mouthwatering aroma as the pie bakes. This vegan cherry pie is my go-to for picnics family gatherings or when I just want a taste of nostalgia without any dairy or eggs.

You won’t miss the traditional ingredients one bit. With a flaky plant-based crust and a simple filling that lets the cherries shine this pie is every bit as satisfying as the classic. Whether you’re a longtime vegan or just looking to try something new this recipe makes it easy to bring a little extra joy to your dessert table.

Ingredients

Every vegan cherry pie starts with a handful of staple vegan ingredients. I use whole food options that support a healthy lifestyle and deliver fantastic flavor. Here’s what you’ll need for a flaky vegan pie crust, juicy cherry filling, and creative plant-based toppings.

For the Pie Crust

• 2 1/2 cups all-purpose flour
• 2 tablespoons organic cane sugar
• 1/2 teaspoon sea salt
• 1 cup vegan butter (very cold, cubed)
• 6-8 tablespoons ice water

For the Cherry Filling

• 5 cups fresh cherries (pitted, halved)
• 1/2 cup organic cane sugar
• 3 tablespoons cornstarch
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract (optional but recommended)
• Pinch of sea salt

Optional Toppings

• Plant-based vanilla ice cream
• Vegan whipped cream
• A sprinkle of toasted sliced almonds
• Fresh mint leaves

Equipment Needed

To make my vegan cherry pie turn out perfectly every time I rely on a handful of trusted kitchen tools. These essentials help streamline the process and keep the baking experience smooth and enjoyable.

• Large mixing bowl for preparing the cherry filling.
• Medium bowl for combining the pie crust ingredients.
• Rolling pin for rolling out the vegan pie dough.
• 9-inch pie dish to bake the cherry pie evenly.
• Pastry blender or fork for cutting vegan butter into the flour.
• Measuring cups and spoons for accurate ingredient portions.
• Mesh strainer for washing and draining fresh cherries.
• Cherry pitter for removing cherry pits quickly.
• Small saucepan for thickening the cherry filling if needed.
• Silicone or wooden spoon for mixing the filling and dough.
• Sharp knife for trimming dough edges and scoring the top crust.
• Baking sheet to catch any drips and make oven clean-up easy.

With these tools ready I find that baking a vegan cherry pie at home is not only manageable but a real joy.

Make-Ahead Tips

When preparing my vegan cherry pie, planning ahead can make things easier and give you the best results. Here are my favorite make-ahead strategies:

• Pie Dough

I often prepare the vegan pie crust up to two days in advance. After mixing and shaping the dough into a disc, I tightly wrap it in plastic wrap and store it in the refrigerator. Before rolling it out, I let it rest on the counter for about 10 minutes so it softens slightly and rolls out smoothly.

• Cherry Filling

The cherry filling can be made a day ahead. After thickening it on the stove, I let it cool fully, then place it in an airtight container in the refrigerator. This helps the flavors deepen and sets the filling for easier pie assembly.

• Fully Assembled Pie (Unbaked)

When I need to save even more time, I assemble the entire pie, cover it well with plastic wrap and foil, and refrigerate it for up to 24 hours before baking. I add a minute or two to the baking time straight from the fridge.

• Baked Pie for Later Serving

For gatherings, I often bake the cherry pie a day early. Once cooled, I wrap it in foil and leave it at room temperature or refrigerate for up to two days. To serve, I reheat in a 300°F oven for about 15 minutes, which restores the crust’s crispiness and brings out the cherry aroma.

• Freezing Options

I freeze unbaked assembled pies by double wrapping in plastic and foil. They keep well for up to two months. When ready to bake, I bake directly from frozen, increasing the time by 10 to 15 minutes.

Directions

I guide you step-by-step through making a fresh vegan cherry pie with irresistible taste and golden flaky crust. Each stage ensures big flavor and the best plant-based results for home bakers at any skill level.

Prep the Pie Crust

1. Add 2 1/2 cups all-purpose flour, 1 tablespoon organic cane sugar, and 1 teaspoon sea salt to a large mixing bowl. Whisk to combine.
2. Cut in 1 cup (2 sticks) cold vegan butter with a pastry blender or fork until mixture looks like coarse crumbs.
3. Gradually drizzle in 6-8 tablespoons ice water, 1 tablespoon at a time, mixing gently until the dough gathers but is not wet or sticky.
4. Turn the dough onto a lightly floured surface. Divide it into two discs. Wrap each tightly in plastic and chill for at least 1 hour.

Make the Cherry Filling

1. Pit and halve 6 cups fresh cherries. Place them in a medium mixing bowl.
2. Add 3/4 cup organic cane sugar, 1/4 cup cornstarch, 1 tablespoon lemon juice, 1 teaspoon vanilla extract, and a pinch of sea salt. Optional: stir in 1/4 teaspoon almond extract.
3. Toss to coat the cherries. Let the mixture stand 10 minutes so the juices start to thicken.
4. If the cherries release extra liquid, pour all contents into a mesh strainer set over a saucepan. Simmer the liquid until thick, stir it back into the cherries, and let cool before filling the pie.

Assemble the Pie

1. On a lightly floured surface, roll out one dough disc into a 12-inch round. Lift and carefully fit it into a 9-inch pie dish, gently pressing to line the bottom and sides.
2. Add the cooled cherry filling, spreading it evenly.
3. Roll the second disc to about 1/8 inch thick. For a lattice top, cut strips and weave them over the filling, or lay the full round over cherries and trim excess dough.
4. Pinch or crimp the edges. Cut a few slits in the top crust if using a whole round. Brush lightly with oat milk or almond milk for shine.

Bake the Pie

1. Place the pie on a rimmed baking sheet to catch drips.
2. Bake at 425°F for 20 minutes.
3. Lower the oven temperature to 350°F. Bake for another 35-40 minutes, or until the crust is deeply golden and cherry filling bubbles through the top.
4. If the crust edges brown too fast, cover them loosely with aluminum foil after the first 20 minutes.

Cooling and Serving

1. Cool the pie on a wire rack for at least 3 hours. This allows the filling to set so each slice holds together.
2. Serve at room temperature or slightly warmed.
3. For extra delight, top slices with vegan vanilla ice cream, coconut whipped cream, or fresh mint sprigs.

Storage and Leftovers

I always remind my students that proper storage turns vegan cherry pie into an even better treat the next day. Here’s how I keep each slice as fresh and flavorful as possible:

Room Temperature Storage:

If you plan to enjoy the pie within a day, keep it loosely covered at room temperature. Place the pie on a countertop away from direct sunlight. I usually use a clean kitchen towel or beeswax wrap to cover, which helps maintain the crisp crust.

Refrigerator Storage:

For leftovers that need to last longer, cover the pie with foil or a reusable pie keeper and refrigerate for up to five days. The flavors mingle further each day, and the filling stays juicy without getting soggy. When chilled, the crust does firm up so I like to let the pie rest at room temperature for 20 minutes before serving for the best texture.

Freezer Storage:

To freeze,

• Slice the pie and place the pieces on a parchment-lined baking sheet
• Freeze for two hours or until solid
• Transfer the slices to an airtight freezer bag or container

Vegan cherry pie keeps well in the freezer for up to two months. This method prevents freezer burn and makes it easy to grab a single slice for a quick treat.

Reheating the Pie:

If you love warm pie, heat individual slices in a 350°F oven for 8 to 10 minutes or microwave for about 30 seconds. I avoid microwaving the whole pie, as this can make the crust chewy instead of crisp.

Enjoy the pie straight from the fridge or slightly warmed, paired with your favorite vegan ice cream or some freshly whipped coconut cream for that just-baked comfort any day of the week.

Tips and Variations

Choosing the Best Cherries

I always use fresh cherries in summer for the brightest flavor and juiciest texture. If you want to make vegan cherry pie out of season, frozen pitted cherries work well. Make sure to thaw and drain them before mixing with the rest of the filling to prevent excess moisture in your pie.

Sweetener Swaps

You can substitute coconut sugar or maple sugar for organic cane sugar if you prefer a less refined option. Just note that this may affect the flavor and color of your filling, adding lovely caramel or earthy undertones.

Gluten-Free Crust Option

If you want a gluten-free vegan cherry pie, swap regular all-purpose flour with a 1:1 gluten-free flour blend. Add ½ teaspoon of xanthan gum if your blend does not include it to help bind the crust.

Lattice or Full Crust

I love getting creative with the top crust. Try a traditional lattice for a rustic look or make decorative cutouts using small cookie cutters for a playful finish. For a simple approach, cover the pie with a full crust and vent with a few slits to allow steam to escape.

Extra Flavors

Add 1 teaspoon almond extract for a classic cherry almond flavor or zest from 1 small lemon for extra brightness. A pinch of ground cinnamon gives depth if you want a cozy twist.

Topping Ideas

Serve the pie with my favorite vegan vanilla ice cream, coconut whipped cream, or a spoonful of vegan yogurt for a creamy contrast. Toasted slivered almonds or chopped pistachios add crunch and richness on top.

Make Individual Pies

For a fun personal twist, divide the dough and filling among small ramekins or mini pie tins to create single-serving vegan cherry pies. These bake a little faster—check after 25-30 minutes for doneness.

Less Sugar Option

If you want a less sweet dessert, reduce the sugar in the filling by up to ⅓. Taste the cherries first—the sweeter and riper they are, the less sugar you’ll need.

Nutrition Boosts

I sometimes stir 2 tablespoons of chia seeds or ground flaxseed into the filling for a fiber boost and subtle nutty flavor. These also help thicken the pie filling naturally.

Conclusion

Baking a vegan cherry pie always brings a sense of celebration and comfort to my kitchen. I love how a simple mix of cherries and a flaky crust can spark so much joy and creativity. Whether I’m sharing it with friends or enjoying a quiet slice on my own this pie never fails to brighten my day.

If you give this recipe a try I hope it fills your home with delicious aromas and leaves you with sweet memories. Happy baking!