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Homemade vegan cherry pie with golden lattice crust, decorated with edible flowers on a light wooden background
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5 from 1 vote

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 minutes
Cook Time50 minutes
Total Time1 hour 20 minutes
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.

    Step 6: Final Bake

    • Brush the top with soy milk for a golden glow. Bake for another 25–30 minutes or until beautifully golden and bubbling.