Easy Cherry Pie [5 Ingredient| Vegan]

Turn a classic American dessert vegan with this 5-ingredient easy cherry pie recipe with frozen cherries and ‘buttery’, flaky store-bought dough! A simple, sweet-tart, crowd-pleasing dessert!

5-Ingredient Vegan Cherry Pie Recipe With Frozen Cherries

Fruit pies have our hearts… and somehow, although we’ve posted recipes for coconut pineapple pie, peach mango pie, and apple-pear pie, it’s only now that we’re coming to a true American classic: cherry pie! This vegan cherry pie recipe tastes just like the classic with a perfectly set, sweet and juicy, jammy homemade cherry filling nestled beneath a flaky pie crust, now 100% vegan.

Even better, this 5-ingredient sweet cherry pie is so simple to throw together as you’re able to use pre-made dough and frozen sweet or sour cherries to cut down on prep time and effort. Just simmer the filling, pour it over the pie crust, and bake to perfection.

It’s the perfect dessert for feeding a crowd on weeknights, potlucks, summer BBQs, parties, or even the holidays. Leftovers (if you have any!) will freeze well, too!

The Ingredients and Substitutes

• Pie dough: Make things extra quick and easy with pre-made pie dough (like Marie Callender’s frozen pie crusts). However, make your own if preferred.
• Cherries: We love using frozen cherries for a quick and easy cherry pie recipe year-round. However, when possible, feel free to use fresh, in-season cherries (pitted and halved/quartered). You can make a sweet or tart cherry pie.
• Sugar: All you need is regular sugar (organic to ensure it’s vegan). For a less refined option, try raw cane sugar/coconut sugar or a combination of white/brown sugar.

You could also use a sugar alternative (like erythritol) for sugar-free cherry pie filling. However, extra thickener will be required.

• Thickeners: A combination of all-purpose flour and cornstarch (or arrowroot flour) thickens the cherry juices into a thicker, syrupy sauce.
• Salt: Just a pinch balances and enhances the homemade cherry pie filling flavors.

What could I add to Cherry Pie for More Flavor?

• Spices: Add warmth with a pinch of cinnamon, nutmeg, ginger, and/or cardamom.
• Vanilla extract: Use a teaspoon of natural vanilla for warmth.
• Almond extract: Just ¼ tsp complements the cherry pie filling recipe perfectly.
• Citrus zest: A small amount of lemon, lime, or orange zest adds a subtle, bright, citrusy flavor to complement the cherry sweetness.
• Dried fruit: Like cranberries or raisins for sweet and chewy texture.
• Vegan butter: Dot the filling with a few small cubes of vegan butter to add richness.
• Streusel topping: Optionally replace the dough topping with a crumb crust for cherry pie, like our peach crumb pie/berry crumb pie.

You could also substitute a portion of cherries with another fruit, such as cherry apple pie, strawberry or blueberry cherry pie, peach cherry pie, etc.

How to Make Cherry Pie

How to Make Cherry Pie Filling with Frozen Cherries

• If you haven’t already, first prepare the dough or remove the pre-made dough from the fridge to bring it to room temperature.

If using fresh cherries, rinse, then pit them (with a cherry pitter or chopstick).

• Meanwhile, in a large lidded saucepan, mix the cherries and sugar.

• Heat it over low, cover with a lid, and leave undisturbed for 3 minutes. Uncover to monitor how well they’re thawing, then repeat until fully thawed.

• Then, continue to simmer for 10 minutes.
• Pour the mixture through a sieve, using a bowl to catch the juices, then add them back to the pan along with the cornstarch, flour, and salt. Whisk constantly over medium-low heat until it thickens.

• Remove the pan from the heat and stir the cherries back into the sauce, then leave them to cool down a little, taste, and add more sugar if necessary.

Assemble and Bake

• While the cherry pie filling cools, preheat the oven to 375F/190C.
• Meanwhile, roll out one sheet of pie dough and press it into a standard pie dish, trimming the edges. Transfer to the fridge.

• Once the oven has preheated, pour the cooled cherry pie filling over the pie dough (it will be almost overflowing), then cover it with the second sheet of dough, trim it, and use a fork to crimp the edges shut.

Alternatively, slice the pie dough into strips to make a lattice cherry pie.

• Score the pie with an X in the middle, then cover the edges with a long piece of aluminum foil or a silicone pie shield and bake for 35 minutes.

Before baking, optionally brush the top with plant-based milk and sprinkle with coarse sugar. It’s also best to bake the pie over a sheet pan to catch drippings (preheated to avoid a soggy pie bottom).

• Remove the foil/shield and bake for a further 10 minutes until golden brown.
• Finally, remove the sweet cherry pie from the oven and leave it to rest/cool on a wire cooling rack for at least 5 hours before slicing. Enjoy!

FAQs

Pro Recipe Tips

• Balance flavors: Adjust the sugar based on how sweet or tart the cherries are.
• To prevent a soggy pie bottom: Sprinkle breadcrumbs/almond flour over the bottom crust to absorb moisture. Also, bake it over a preheated sheet pan.
• Add ventilation: It’s important to slice a few slits in the top of the pie to allow steam to escape and help the crust bake more evenly.
• Leave it to rest: To allow the filling to fully set, to slice and serve the pie, mess-free.
• Avoid glass bakeware: Metal or ceramic work as better conductors to evenly cook this homemade cherry pie recipe.
• To make mini cherry pies: Divide the pastry and filling between a muffin tin and bake for 18-25 minutes at 425F/220C.

Serving Recommendations

Enjoy a slice of this vegan cherry pie, warm or chilled, served alone or topped with:

• A scoop of vegan vanilla ice cream
• Dairy-free whipped cream
• Caramel sauce
• Toasted almond flakes
• Fresh berries (cherries, strawberries, blueberries, raspberries, etc.)
• Coffee or tea

Storage Instructions

Once cooled, store the pie in an airtight container or wrapped with plastic wrap and store on the counter for 2 days or in the refrigerator for 4-5 days.

It also freezes well for up to 3 months – wrap it tightly with plastic wrap to avoid freezer burn.

Then, either allow the frozen cherry pie to thaw in the fridge overnight or reheat it from frozen for 30-40 minutes at 375F/190C. You can also reheat portions in the microwave for 1-2 mins.

More Vegan Pie Recipes

• Vegan key lime pie
• Strawberry blueberry pie
• Vegan coconut cream pie
• Strawberry pie
• Zucchini mock apple pie
• Mixed berry crumb pie
• Chocolate pie

Photos by Alfonso Revilla