Vegan Cherry Pie

Slice of cherry pie with cherry on side on plate
patty_c / Getty Images
Prep: 20 mins
Cook: 50 mins
Total: 70 mins
Servings: 8 servings
Yield: 1 pie
Nutrition Facts (per serving)
554 Calories
15g Fat
98g Carbs
7g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 554
% Daily Value*
Total Fat 15g 20%
Saturated Fat 2g 11%
Cholesterol 0mg 0%
Sodium 269mg 12%
Total Carbohydrate 98g 36%
Dietary Fiber 3g 10%
Total Sugars 44g
Protein 7g
Vitamin C 7mg 36%
Calcium 22mg 2%
Iron 3mg 18%
Potassium 195mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This simple recipe for a homemade vegan cherry pie uses a double-crust pastry. If you've got a bumper crop of cherries on your hands, here's an incredibly delicious and vegan way to use them all up!


For the Pie Filling

  • 4 1/2 cups tart cherries, fresh, pitted, and halved

  • 1/4 cup cornstarch

  • 1 1/4 cups plus 1 tablespoon sugar

  • 1 1/2 tablespoons vegan margarine, such as Earth Balance

  • 3 tablespoons water

For the Vegan Pie Crust:

  • 4 cups all-purpose flour

  • 3 tablespoons sugar

  • 1 teaspoon salt

  • 4 tablespoons margarine

  • 1/4 cup vegetable oil

  • 6 tablespoons water

Steps to Make It

Make the Pie Crust

  1. Gather the ingredients.

  2. Combine the flour, sugar, and salt in a large bowl.

  3. Cut in the vegan margarine, mixing until crumbly.

  4. In a separate bowl, whisk together the vegetable oil and water.

  5. Then add to the flour and sugar mixture, mixing just until dough forms. You may want to use your (clean) hands at this stage, in order to make sure all the flour gets incorporated well. 

  6. Once the dough pulls together and there's no extra flour, cover the dough with plastic wrap, then chill in the refrigerator for at least 30 minutes.

  7. After 30 minutes, remove the dough from the refrigerator. Divide it in two equal halves and roll one half out on a lightly floured surface to about 1/4-inch thickness. Keep the other half in the fridge.

  8. Gently press the crust into a pie tin, trimming any extra bits along the edges.

  9. Your perfect flaky vegan pie crust is now ready to be filled up.

Make the Filling

  1. Gather the ingredients.

  2. Place the cherries in a medium saucepan over medium-low heat, cover, and cook until most of the juice has been extracted, about 3-5 minutes.

  3. Combine the cornstarch and 1 1/4 cups sugar in a mixing bowl. Add to the cherries while still hot, stirring to combine well.

  4. Return the mixture to the stove and heat over low heat for another couple minutes, just until thickened, stirring frequently. Allow to cool.

  5. Pre-heat oven to 375.

  6. Place on prepared pie crust in pie pan, then fill with cherry mixture, once cooled. Dot the top of the cherry mixture with dabs of cold vegan margarine.

  7. Roll out the second crust 1/4 inch thick and place it on top. Moisten the outer edge of the bottom pie crust, then carefully place the other crust on top, crimping the edges together.

  8. Make a few slits in the top crust so that steam and moisture can escape, then sprinkle the top with the remaining 1 tablespoon of sugar.

  9. Bake pie for approximately 50 minutes. Remove from the oven and allow to cool before serving, as it will be very hot.