🍒 Vegan Cherry Pie: The Perfect Summer Dessert

Homemade vegan cherry pie with golden lattice crust, decorated with edible flowers on a light wooden background

Summer is dessert season—and few things capture that better than a homemade cherry pie. Whether you’re baking for a garden gathering, a weekend treat, or a midweek mood boost, this vegan cherry pie is full of nostalgic flavor and seasonal charm.

What sets this recipe apart? It’s completely free of dairy and eggs, yet it still delivers a rich, flaky crust and a sweet-tart cherry filling that’s everything a pie should be. You can use fresh, frozen, or canned cherries, which makes this recipe versatile, convenient, and timeless.

Not only is this pie a joy to make, but it’s also perfect for bakers of all skill levels. From its golden lattice top to its luscious cherry center, every bite is worth the effort. In short, this is a go-to dessert for any occasion.

💡 Why You’ll Love This Vegan Cherry Pie Recipe

✨ 100% Vegan: No eggs, no dairy—just plant-based goodness.
🧈 Flaky Homemade Crust: Buttery in texture, totally dairy-free.
🍒 Balanced Cherry Filling: Juicy, tart, and not too sweet.
🌟 Eye-Catching Finish: That lattice top never fails to impress.
📋 Flexible Ingredients: Works with canned, fresh, or frozen cherries.
🎉 Crowd Favorite: Loved by vegans and non-vegans alike.

Furthermore, this recipe proves that vegan baking can be just as satisfying as traditional versions.

🧁 A Fresh Vegan Take on the Classic Cherry Pie

Cherry pie is a beloved classic, and this version keeps all the tradition with none of the animal products. Instead of eggs and butter, we use flax egg and vegan butter or margarine, plus soy milk for added moisture.

As a result, this pie turns out just as indulgent and flavorful as the original. Moreover, it’s a wonderful way to enjoy baking with clean, plant-forward ingredients—without missing out on that classic cherry pie experience.

In addition, the recipe is simple enough for beginners while still offering impressive results.

🍽️ Baking Tips for the Best Vegan Cherry Pie

To get the best results, follow these simple but effective tips:

Chill the Dough: This helps the crust stay crisp and flaky.
Save the Cherry Juice: It adds flavor and helps thicken the filling.
Use Cornstarch: This ensures a smooth, sliceable filling.
Cool Before Serving: Letting the pie rest allows the filling to set.

By keeping these in mind, your pie will turn out perfectly every time.

🍽️ When to Serve Vegan Cherry Pie

Honestly, this pie works for just about any occasion. Whether you’re hosting friends, celebrating a birthday, or just need something sweet at the end of the day, this pie delivers.

In particular, it’s ideal for:

Summer cookouts and garden parties
Brunches and birthdays
Holiday gatherings
Simple weeknight dessert cravings

For an even more indulgent treat, top it with vegan vanilla ice cream or a drizzle of coconut cream.

Print Recipe

How to Make Vegan Cherry Pie – Sweet & Summery!

This vegan cherry pie is the ultimate summer dessert – sweet, tangy, and made with a flaky homemade crust. Easy to make with canned or fresh cherries, dairy-free, and perfect for picnics or weekend treats!

Prep Time30

Cook Time50

Total Time1 20

Course: Dessert

Cuisine: American

Keyword: best summer cherry dessert vegan-friendly, best vegan cherry pie recipe, cherry dessert with canned cherries, cherry pie recipe vegan, dairy-free cherry pie, dairy-free cherry pie with flax egg, easy vegan baking recipe, easy vegan cherry pie from scratch, eggless cherry pie, flaky vegan pie crust, homemade cherry pie, how to make vegan cherry pie with canned cherries, summer vegan dessert, vegan cherry pie, vegan cherry pie without eggs or dairy, vegan fruit pie, vegan pie crust

Servings: 10 portions

Calories: 260kcal

Ingredients

For the Crust:

2 ½ cups 300g all-purpose flour
1 tsp baking powder
½ cup 100g flax egg (1 tbsp ground flaxseed + 3 tbsp water) or soy milk
½ cup 100g sugar
¾ cup 180g vegan butter or margarine
1 tbsp soy milk

For the Cherry Filling:

2 cups 350g canned cherries
1 cup 175g canned or frozen sour cherries
4 tbsp sugar or preferred sweetener
6 tbsp 50g cornstarch

For Brushing:

2 tbsp soy milk

Instructions

How to Make the Best Vegan Cherry Pie

Step 1: Make the Dough

In a large bowl, mix together flour, baking powder, sugar, and flax egg (or soy milk). Cut the vegan butter into small chunks and add it along with 1 tbsp soy milk. Knead into a soft dough, form a ball, cover with wrap, and chill in the fridge for at least 20 minutes (or overnight if you’re planning ahead).

Step 2: Roll It Out

Roll out two-thirds of the dough on a lightly floured surface. Press it into a 28cm round baking pan lined with parchment paper. Shape the edges with your fingers for that classic rustic look.

Step 3: Pre-Bake the Crust

Preheat your oven to 180°C (350°F). Pre-bake the crust for 25 minutes. This ensures a perfectly baked bottom and no soggy pie blues. 🙌

Step 4: Make the Filling

Drain the cherries (save the juice!). If using fresh or frozen cherries, make sure they’re pitted and cook them briefly to release their juices. In a pan, combine cherry juice, sugar, and cornstarch. Stir continuously over medium heat until thickened. Let it cool slightly.

Step 5: Assemble the Pie

Pour the cherry filling into the pre-baked crust. Roll out the remaining dough and cut into 1 cm strips. Lay them in a crisscross (lattice) pattern on top. Press the edges gently to seal.