Gluten-Free Vegan Cherry Pie

Want to know why you need to make this Gluten-Free Vegan Cherry Pie? It’s slightly boozy, full of sweet, juicy cherries, and has a crispy, flaky and buttery crust!

This is the third post of Gluten-Free Vegan Pie Week! As I’d been experimenting with a vegan and gluten-free pastry crust, I decided to start to create a range of different pies. Also featured this week we have:

• Gluten-Free Vegan Apple Pie
• Gluten-Free Vegan Pecan Pie
• Gluten-Free Vegan Pumpkin Pie
• Gluten-Free Vegan Blueberry Pie

The crust is made using buttery coconut oil and a mixture of gluten-free flour and ground almonds. The almonds prevent the crust from becoming chewy, crumbly or dense, as well as adding extra protein and fibre.

This crust is really easy to make too, as there’s no need to chill the pastry dough, and you there’s no pre-baking required either. I find flouring a surface to roll out the pastry dough requires too much cleaning up, so I prefer to use a sheet of greaseproof baking paper instead, which is much easier.

If you prefer less pastry and only want a bottom crust, you can halve the ingredients in the recipe for the pastry dough. For the top layer, you can either just lay a flat sheet on top, or cut out little shapes like circles or stars and lay those out over the cherries like I did!

For the filling, I definitely recommend using fresh cherries rather than frozen, as frozen ones can release a lot of water whilst cooking. However, you can use frozen ones if you wish – make sure they’re still frozen when you put them in the oven and use a little more cornflour/cornstarch.

Using maple syrup adds a lovely flavour, whilst keeping it refined sugar free. I also like to add a splash of sherry (or any other alcohol you have on hand would work), as it adds a little boozy kick that really compliments the sweetness of the cherries!

I really hope you’ll love this Gluten-Free Vegan Cherry Pie! Want more cherry recipes? Check out my:

• Cherry Bakewell Cake
• Chocolate Cherry Trifle
• Black Forest Cake

If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.

Helpful tools to make this Gluten-Free Vegan Cherry Pie:

glass mixing bowl

pie dish

baking paper

rolling pin

Gluten-Free Vegan Cherry Pie

This Gluten-Free Vegan Cherry Pie is full of sweet, juicy cherries, slightly boozy, and crispy, flaky and buttery!

4.67 from 3 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: gluten-free cherry pie, vegan cherry pie, vegan gluten-free pie

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Servings: 8

Calories: 77kcal

Author: Rhian Williams

Ingredients

For the cherries:

• 350 g (2 cups) fresh cherries*, pitted if you like
• 3 teaspoons cornflour (cornstarch)
• 8 tablespoons maple syrup
• Optional: Splash of sherry (or any other alcohol - ensure vegan/gluten-free if necessary)

For the pastry:

• 60 g (1/4 cup) coconut oil
• 150 g (1 1/4 cup) ground almonds** (almond meal)
• 150 g (1 1/4 cup) gluten-free flour blend plus more for rolling (or sub rice flour, or plain all-purpose flour if not gluten-free)
• 14 tablespoons water

Instructions

For the cherries:

• Place the cherries in a bowl with the other ingredients and mix well

For the pastry:

• Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit)
• Combine all ingredients in a large bowl along with about 14 tablespoons of water, until it forms a firm dough - add the water a few tablespoons at a time so that you don’t add too much!
• You can keep this pastry dough in the fridge for up to a day if you like, but there is no need to chill it before using
• Divide the pastry into two and add one half to a greased pie dish. Use your fingers to carefully press it across the bottom and up the sides of the dish (I used a 9inch/22.5cm pie dish)
• You can use a fork or your fingers to create a pretty pattern around the edge if you like
• Lay out a sheet of greaseproof baking paper on a counter. Sprinkle the surface of the paper and a rolling pin with a generous amount of flour and roll out the remaining pastry dough as thin as you can without it breaking***
• Use a circular or star-shaped (or any other shaped) cookie/pastry cutter to cut shapes out of the pastry dough
• Once you have this ready, transfer the cherry mixture into the pie crust
• Arrange the pastry shapes on top of the cherry mixture
• Bake in oven for around 30 minutes, until the pastry crust is firm to the touch and golden brown
• Leave to cool a little before cutting, but tastes best served warm from the oven!
• Keeps covered in the fridge for up to a few days

Notes

*I would definitely recommend using fresh cherries if you can, rather than frozen ones, as frozen ones will release a lot of water. However, you can use frozen ones if you wish - make sure they're still frozen when you put them in the oven and use a little more cornflour/cornstarch. 

**You can alternatively use almond flour

***If you’d prefer to completely cover the top of the pie, see instructions for doing this in my Apple Pie recipe. If you’d rather have less pastry, just halve the recipe and just use the crust for the bottom of the pie. 

Nutrition Facts

Gluten-Free Vegan Cherry Pie

Amount Per Serving

Calories 77

* Percent Daily Values are based on a 2000 calorie diet.

Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

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