It doesn’t need to be summer time to enjoy Cherry Pie! You can make a delicious, vegan pie with frozen cherries and our vegan pie dough recipe. It’s sweet, tart, and goes great with a dairy-free vanilla ice cream!
On the Ingredients:
- Cherries are small stone fruits that come from various trees in the Prunus genus. Depending on the variety, they can be sweet or tart and come in a range of colors. They’re packed with vitamins, minerals, fiber, and antioxidants. As a stone fruit, cherries are low on the glycemic index, making them a good fruit for people with blood control issues. (Read more about cherries.)
Recipe Notes and Substitutions:
This pie can be made with regular butter for a non-vegan option.
Vegan Cherry Pie
Servings
8-12
servingsPrep time
30
minutesCooking time
1
hour30
minutesTotal time
2
hoursIt doesn’t need to be summer time to enjoy Cherry Pie! You can make a delicious, vegan pie with frozen cherries and our vegan pie dough recipe. It’s sweet, tart, and goes great with a dairy-free vanilla ice cream!
Ingredients
2 Simple Pie Doughs (vegan variation)
2.5 lbs frozen cherries
2/3 cup sugar OR monk fruit sweetener
4 tbsp cornstarch
2 tbsp lemon juice
lemon zest from 1 lemon
1/2 tsp salt
Directions
- In a saucepan, combine the cherries, cornstarch, lemon juice, lemon zest, sugar, and salt. Stir on low heat until the frozen cherries begin to release some liquid.
- Turn the heat up to medium and stir occasionally (careful not to squash them) until the mixture heats up and begins to bubble.
- Let the mixture bubble for a minute while stirring continuously until it becomes thick and glossy. Remove from heat, transfer to a bowl, and let it cool to room temperature.
- Make the pie dough according to our recipe for Simple Pie Dough (vegan variation). Refrigerate for 20 minutes.
- Preheat the oven to 425° F. Roll out one of the pie doughs to 1/8-inch thickness and carefully transfer it to a pie pan. Fill the shell with the filling. Roll out the second dough and move it to the top of the pie (you can also weave a lattice top). Trim the excess dough to have an inch extra to roll up and crimp. Cut a few vents in the top crust if you haven’t done a lattice.
- Bake for 15 minutes, turn to 375°F, and bake a further 50-60 minutes, until the pastry is golden and the filling occasionally bubbles.
- Let the pie cool completely to room temperature before slicing and serving. Enjoy!
