Cherry Pie
This cherry pie is a warm hug in dessert form, with a sweet, tart filling that just screams comfort food. I love how the flaky crust and juicy cherries come together to create something so satisfying.
There's something so nostalgic about cherry pie for me.
Growing up, my grandmother used to make it every summer when cherries were in season, and the smell of it baking would fill the whole house.
This vegan version takes me back to those sunny afternoons, and I love that I can enjoy it without any animal products.
Plus, using whole food ingredients makes it feel a little less indulgent and a lot more nourishing!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using fresh cherries when they're in season; they have such a vibrant flavor! If you can't find fresh, frozen cherries work beautifully too—just make sure to thaw and drain them well to avoid excess moisture. For the crust, feel free to swap in spelt flour or a gluten-free blend if needed. Just keep an eye on the liquid content since different flours absorb water differently!
Tips & Notes
- •I like to sprinkle a little extra cinnamon on top before baking for added warmth.
- •Make sure to let the pie cool before slicing; it helps everything hold together better.
Recipe Variations
- •Try adding a splash of almond extract for a different flavor twist.
- •Sometimes I'll mix in a handful of blueberries or raspberries for a burst of color and flavor.
Storage & Freezing
Store any leftovers in an airtight container in the fridge for up to 4 days. You can also freeze it! Just wrap it well in foil or plastic wrap, and it should keep for about 2 months. When you're ready to enjoy it again, just thaw it overnight in the fridge and warm it up in the oven.
Frequently Asked Questions
Can I use a different fruit?
Absolutely! This recipe works well with blueberries, peaches, or even mixed berries. Just adjust the sweetness as needed.
What should I serve with the pie?
A scoop of vegan vanilla ice cream or a dollop of coconut whipped cream makes it even more indulgent. Or, enjoy it plain—it's just as comforting!
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This cherry pie is a warm hug in dessert form, with a sweet, tart filling that just screams comfort food. I love how the flaky crust and juicy cherries come together to create something so satisfying.
Ingredients
Instructions
- 1
Preheat your oven to 425°F (220°C).
- 2
In a large mixing bowl, combine the cherries, maple syrup, tapioca starch, vanilla extract, cinnamon, nutmeg, salt, and lemon juice. Stir gently until the cherries are well coated. Set aside.
- 3
In another bowl, whisk together the whole grain flour and salt for the crust.
- 4
Add the melted coconut oil to the flour, and mix until crumbly.
- 5
Gradually add cold water, one tablespoon at a time, mixing until the dough comes together. You want it to be moist but not sticky.
- 6
Divide the dough in half and roll out one half on a floured surface to fit your pie pan. Transfer it carefully to the pan.
- 7
Pour the cherry filling into the crust, spreading it evenly.
- 8
Roll out the second half of the dough and place it over the filling. You can create a lattice top for a rustic look or simply cover it whole. Don’t forget to cut a few slits for steam to escape.
- 9
Crimp the edges to seal, and brush the top with a little more melted coconut oil if you like.
- 10
Bake in the preheated oven for 40-45 minutes, or until the crust is golden brown and the filling is bubbly.
- 11
Let it cool for at least 15 minutes before slicing. This helps the filling set up a bit!
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