This gluten-free vegan cherry pie with a homemade crust and a filling made from fresh cherries is the perfect treat for any season. It’s also easy to make, regardless of your baking skills! Best served with a scoop of dairy-free ice cream.

Gluten-free vegan cherry pie

I can safely say that cherries top the list of my favourite berries, especially in the summer. It’s not difficult for me to go through buckets of them. The natural sweetness is incredible, and they are super versatile too. You can, of course, eat them by themselves, but also use them to make anything from jam to pie fillings, as is the case here.

I found myself thinking about cherry pie as a possible baking adventure for a while. After all, I always loved it as a dessert before my vegan days. And I can say now that I made the right decision to veganaise cherry pie, because eating this made me so incredibly happy. I don’t know why, but the combination of fresh fruit and a delicious, crumbly pasty is such a mood booster.

Slice of vegan pie with a cherry filling and dairy-free ice cream

You can serve this vegan cherry pie as a dessert or a snack. It’s delicious either hot or cold, but in my opinion, the best time to eat pie is soon after it comes out of the oven. The scoop of ice cream on top is optional, but helps elevate the pie as a whole through a contrast between hot and cold.

Slice of gluten-free vegan cherry pie with dairy-free ice cream

Vegan cherry pie with a slice next to it

Vegan cherry pie filling

Let’s talk about this cherry pie filling for a second. It’s so tasty, I sometimes make it by itself to eat as a dessert whenever I’m craving something sweet. It’s juicy, perfectly sweetened, and tastes even better when baked together with the crust.

The ingredients you will need are:

Ingredients for a vegan cherry pie filling

  • Fresh pitted cherries. You can use frozen or tinned, which will save you time in terms of pitting, but fresh work the best and result in the best, well, fresh flavour.
  • Coconut sugar. Adjust the amount stated in the recipe card depending on the sweetness of your cherries.
  • Cornstarch, or arrowroot powder.
  • Water.
  • Vanilla extract.
  • Lemon juice. Lime juice works as well.

And that’s it!

How to make a fresh cherry pie filling

Vegan pie with a cherry filling

It’s super easy! Firstly, add the cherries and coconut sugar to a saucepan over a low-medium heat and stir until the sugar dissolves. Then, add the rest of the ingredients and continue to cook for 10 minutes, stirring frequently, until thickened. Taste and adjust the amount of sugar used in line with your preference.

Homemade gluten-free pie crust

I love this gluten-free pie crust because it doesn’t break apart, but it is not hard and super chewy either. You can use it for pretty much any sweet pie, but in this case, it complements the flavour of the cherries perfectly. You can make either a plain pie crust, or make a lattice top like I did – regardless, you’ll be going back for seconds!

These are the ingredients you’ll need:

Ingredients for a gluten-free pie crust

  • Corn flour.
  • Rice flour.
  • Xanthan gum.
  • Vegan butter (stick rather than tub form preferred).
  • Water chilled in the freezer.
  • Maple syrup.

How to make a vegan pie crust

First, combine the corn flour, rice flour and xathan gum. Then add the vegan butter and start incorporating it into the flour using a knife or a palette knife until a crumb-like consistency forms.

Next, slowly add the water followed by the maple syrup and mix using your hands into a dough. Leave to chill in the fridge for 15-20 minutes. Meanwhile, preheat the oven to 180 degrees C/350 F.

Set aside 1/4 of the dough to use for the top of the pie. Meanwhile, roll out the rest into a disk around 10 inches in diameter. Then, carefully press into a pie tin or springform. Add the filling, and now you are ready to make the lattice if you wish to do so.

Roll out the remainder of the dough into a 10-inch circle and divide into around 12 strips using a pizza wheel. Transfer half of the strips on top of the filling, spacing them out evenly. Then, place the rest of the strips down in the same manner perpendicular to them, lifting every other strip in order to create the lattice pattern.

Alternatively, you can roll out the remaining dough into a circle and place on top of the pie, using your hands or a fork to crimp around the edges. Then, make around 4 thin slits in the pie crust. Or, you can make 3-4 small circles in it using a cooki cutter before placing on top of the pie.

Bake in the preheated oven for 25-30 minutes, until golden brown. Allow to cool for around 30 minutes before serving.

Can you make vegan cherry pie in advance?

Slice of vegan pie with cherries and vegan ice cream

Closeup of a vegan pie slice

Yes! You can prepare both the filling and the crust ahead of time. Press the dough into the pie tin and leave in the fridge, covered, for 3-4 days. The cherry filling lasts in the fridge in an airtight container for up to 5 days. Personally, what I like to do is prepare both components ahead of time, then simply pop in the oven when I want to serve.

Tips and tricks

Gluten-free vegan cherry pie

  • Gluten-free dough may be a little bit more fragile than ordinary dough so be careful when you make the lattice.
  • Keep a close eye on the pie through the door of the oven and make sure not to over-bake as it can dry out quite quickly.
  • Make sure to let the pie cool down before serving as this will make the filling firmer. You can then warm it up in the microwave.
  • Fresh cherries work best for this recipe, but if you are running short on time, use tinned or frozen as the pitting can be time consuming. They also make a good alternative if fresh cherries are not in season.

Vegan cherry pie with dairy-free ice cream on top

Other vegan pie and cake recipes you might like

  • Vanilla cake with cream cheese frosting
  • Chocolate cake
  • Banana cream pie
  • Pot pie with jackfruit (if you’re in the mood for something savoury!)

Gluten-free vegan cherry pie

Let me know in the comments: what’s your favourite way to use cherries? If you give this gluten-free vegan cherry pie a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations, and leave your feedback in the comments below together with a star rating!

Gluten-free vegan cherry pie

Get the Recipe: Gluten-free Vegan Cherry Pie

This gluten-free vegan cherry pie with a homemade crust and a filling made from fresh cherries is a dessert that you'll fall in love with! Serve with dairy-free ice cream for best results.

Ingredients

For the gluten-free crust

  • 2 cups corn flour
  • 2 cups rice flour
  • 1 tbsp xanthan gum
  • 1/2 cup vegan butter
  • 3/4 cup water, chilled in the freezer
  • 3 tbsp maple syrup

For the cherry filling

  • 18 oz cherries, whole
  • 1/3 cup coconut sugar
  • 2 tsp cornstarch
  • 1/4 cup water
  • 2 tbsp lemon juice

Equipment

  • Saucepan
  • Mixing bowl
  • Conventional oven
  • Pie tin

Instructions 

Make the pie crust

  • Combine the corn flour, rice flour and xathan gum. Then add the vegan butter and start incorporating it into the flour using a knife or a palette knife until a crumb-like consistency forms.
  • Slowly add the water followed by the maple syrup, and mix using your hands into a dough. Leave to chill in the fridge for 15-20 minutes. Meanwhile, preheat the oven to 180 degrees C/350 F. 

Make the filling

  • You can make the filling while the dough is chilling. Pit the cherries using either a cherry pitter, or by slicing in half and removing the pits individually.
  • Add the cherries and coconut sugar to a saucepan over a low-medium heat and stir until the sugar dissolves. Then, add the cornstarch, water, vanilla extract and lemon juice, and continue to cook for 10 minutes, stirring frequently, until thickened. Taste and adjust the amount of sugar used in line with your preference.

Assemble and bake

  • Set aside 1/4 of the dough to use for the top of the pie. Meanwhile, roll out the rest into a disk around 10 inches in diameter. Then, carefully press into a pie tin or springform. Add the filling, and now you are ready to make the lattice if you wish to do so.
  • To make the lattice, roll out the remainder of the dough into a 10-inch circle and divide into around 12 strips using a pizza wheel. Transfer half of the strips on top of the filling, spacing them out evenly. Then, place the rest of the strips down in the same manner perpendicular to them, lifting every other strip in order to create the lattice pattern. (see recipe notes for alternatives).
  • Bake in the preheated oven for 25-30 minutes, until golden brown. Allow to cool for around 30 minutes before serving.

Notes

If you don't want to make the lattice, you can roll out the remaining dough into a circle and place on top of the pie, using your hands or a fork to crimp around the edges. Then, make around 4 thin slits in the pie crust. Or if you'd prefer, you can make 3-4 small circles in it using a cookie cutter before placing on top of the pie.
Calories: 440kcal, Carbohydrates: 84g, Protein: 3g, Fat: 10g, Saturated Fat: 3g, Sodium: 146mg, Potassium: 189mg, Fiber: 4g, Sugar: 17g, Vitamin A: 580IU, Vitamin C: 6mg, Calcium: 20mg, Iron: 1mg

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Gluten-free vegan cherry pie