This classic cherry pie with an incredibly juicy, moist & fruity cherry filling is easy to make and so delicious! The crust and the filling are dairy-free, egg-free and require only a few simple basic ingredients!
Easy Vegan Cherry Pie
Juicy, fruity, moist and so delicious! That’s the best way to describe this vegan cherry pie. This cake is made of a buttery biscuit-like crust and a filling of cherry compote. It’s vegan, contains no white sugar and it’s a perfect dessert for a cozy afternoon. Honestly, this homemade cherry pie is even my second favorite cake after cheesecake. I’ve already tried a few similar recipes, but I think this is definitely the best! You do not need any fancy ingredients for this recipe and the cake is made easy and quick.
How to make a perfect vegan cherry pie crust – soft, flaky and crisp!
I usually use a similar recipe for my cake crusts. It‘s only made of wheat or spelt flour (I always variate, but both options work great), plant-based vegan butter, raw cane sugar, baking powder, and a little ground vanilla. Instead of vegan butter, you can also use margarine and instead of raw cane sugar, you can choose agave syrup or any other sweetener. With today’s recipe, I’ve also added some applesauce as an egg substitute. Optionally, you can also use banana puree or another egg substitute of choice. You can also omit the egg substitute completely, but I think this makes the dough a little softer.
Tips on making the perfect pie crust
To make the pie dough, I recommend using cold ingredients. Best is to cut the vegan butter (or margarine) into small cubes and place them in the fridge for about 15 minutes. Cold ingredients are important because the longer you work with the dough, the warmer and stickier it gets. The more the butter melts, the harder it will be to work with it. That’s also why you should chill the dough for at least 30 minutes before rolling out. Then it’s easier to roll out and press into the springform. However, also be careful not to over-process the dough as too much kneading results in a tougher crust. And we don’t want that! We want a dreamy, flaky, crisp vegan cherry pie crust!
A juicy, moist, fruity and easy cherry pie filling
Cherries are not only incredibly delicious, but they are also healthy because they are rich in vitamins and antioxidants. Also, they look so pretty and are a great eye-catcher. I easily cooked the cherries with some cherry juice and thickened them with starch to make a compote. You can use fresh or frozen cherries or just canned cherries from the jar or tin.
Of course, if you choose fresh cherries you want to core them. To do that, using a cherry pitter is very helpful, but it works also with a simple kitchen knife. Just cut along the core and then you can carefully turn the cherry halves apart and remove the stone with the knife. I also sweetened the cherry compote with some agave syrup. The amount of extra sweetness depends on which type of cherries you use and how sweet you like it. Once all the ingredients for the cherry pie filling are mixed, it’s best to try it and decide if you want to add more sweetness.
More fruity vegan cake recipes to try!
Maybe you are also interested in other fruity cake recipes? Then have a look at these delicious recipes:
- Vegan Cheesecake with blueberries and almond brittle
- Chocolate Vegan Cheesecake with cherries
- Vegan Crumble Cake with juicy berry filling
- Raspberry Vanilla Cheesecake (vegan + gluten-free)
- Vegan Strawberry Cheesecake
- Vegan Cheesecake with chocolate crust and blueberries
Now let’s start with the recipe …
Easy Vegan Cherry Pie
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Cherry Filling (Compote)
- 2 cups pitted cherries canned (drained) or frozen (thawed & drained) or fresh
- 1 cup cherry juice I use the excess water of canned cherries
- 2 tbsp raw cane sugar or agave syrup, ½to taste
- 3 tbsp cornstarch
To Brush (optional for golden color)
- 2-3 tbsp plant-based cream or milk
* For exact measurements click on the word "metric" right above the ingredient list.
- Mix flour, baking powder, sugar, vanilla, and salt. Add applesauce. Sprinkle the vegan butter (or margarine) over the flour mixture, and knead everything quickly to a smooth dough. (If needed, add a bit of cold plant-based milk). Then form the dough into a ball, wrap in cling foil and put in the fridge for at least half an hour.
- Afterwards, remove the dough from the fridge. Roll out 2/3 of the dough on a floured surface and spread evenly in a 18 cm greased springform. Press the dough while pulling up the sides (approx. 2-3 cm).
- Pre-bake the crust for 15-20 minutes at 180°C in a preheated oven. *
- Drain the cherries from the glass (save the cherry juice) or core fresh cherries.
- Stir cherry juice with starch and sugar / syrup in a small saucepan and bring to a boil. Add the cherries (cook fresh cherries for about 5 minutes) and let cool.
- Spread the filling on the pre-baked crust and smooth it out.
- Roll out the remaining dough and cut into 1 cm wide strips.
- Lay the strips crosswise like a grid on the cake and cut off the overlapped edges. Brush the dough grid with some plant-based cream or milk.
- Bake the cake on a medium rack for about 20 minutes until golden brown.
- Then allow the cake to cool and place in the fridge until serving. (Tip: The cake tastes even better the next day)
- Before serving, sprinkle with some icing sugar if you like and serve with vanilla ice cream, coconut cream or simply pure.
- You can also prepare the dough for the pie crust the day before and then chill in the fridge overnight. You can also freeze the dough.
- I prefer using vegan butter, but you can use plant-based margarine.
- Instead of applesauce, you can also use 1/2 mashed banana or 1 flaxseed egg or just a little bit of non-dairy milk or water.
- The amount of sweetness for the filling depends on how sweet the cherries are naturally. For sour cherries, I recommend adding more additional sweetness.
- The pie also turns out well without pre-baking the crust. The total baking time is then about 40-45 minutes. If the cake gets too brown during baking, simply cover with a piece of parchment paper.
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