Gluten-Free Vegan Cherry Pie

This Gluten-Free Vegan Cherry Pie is full of sweet, juicy cherries and has a crispy, flaky and “buttery” crust!

I tested this recipe multiple times and whilst it is much easier to make a fruit pie that doesn’t require pre-cooking, I found that cooking the cherries first creates the most deliciously jammy filling that you just don’t get if you bake raw cherries. So I’d definitely recommend taking a bit of extra time to cook them first.

What type of cherries should you use?

You can use any cherries you want – the naturally softer and juicier they are the quicker they will cook and the filling will be more jammy.

Why you’ll love this Gluten-Free Vegan Cherry Pie:

• it’s undetectably vegan and gluten-free
• it’s filled with sweet, sticky, jammy cherries
• it’s refined sugar free
• it’s crispy and flaky 
• it’s rich and “buttery”
• it’s not chewy, crumbly or dry
• it’s easy to make 
• the pastry dough doesn’t require chilling beforehand
• you don’t need to pre-bake the crust
• it’s the perfect dessert for sharing!

How to make this Gluten-Free Vegan Cherry Pie

Scroll down to the bottom of the post for the full recipe including measurements and instructions.

• Halve and pit the cherries.
• Place in a pan with the lemon juice and maple syrup.
• Cook on a medium heat for around 20 minutes until cherries have become soft and all the juices have been released.

• Dissolve the cornflour in a tiny splash of water in a small bowl.
• Once the cherries have cooked completely, add the cornflour and water mixture and mix well.
• Once the cherries have thickened (takes about 30 seconds), turn off the heat.
• Leave to cool completely before using for the pie filling.

• Combine all the ingredients for the pastry dough in a glass mixing bowl until it forms a firm dough.

• Place two thirds of the pastry in a greased pie dish. Use your fingers to carefully press it across the bottom and up the sides of the dish.

• Making sure the cherry filling has cooled completely (otherwise it will melt the pastry!), transfer it into the pie crust.

• Lay out a sheet of baking paper on a counter and use a a rolling pin to roll out the remaining pastry dough into a circular shape large enough to cover the pie – it’s much easier doing it this way than using a floured surface.
• Use any shaped cookie/pastry cutter to cut shapes out of the pastry dough.

• Arrange the pastry shapes on top of the cherry filling.

• Sprinkle over coconut sugar, if desired.

• Bake in oven for around 30 minutes, until the pastry crust is firm to the touch and golden brown.

Substitutions you can make to this recipe:

• you can use frozen or tinned cherries if you like – they will require a slightly shorter cooking time and may require you to use extra cornflour (cornstarch) depending on how much water they release
• you can substitute the cornflour (cornstarch) with tapioca flour
• you can replace the gluten-free flour with rice flour
• you can replace the gluten-free flour with plain flour if you’re not gluten-free.

How long does this Gluten-Free Vegan Cherry Pie keep for?

This Cherry Pie does taste best fresh out the oven, but it keeps well covered in the fridge for up to a couple of days.

More vegan cherry recipes:

• 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 #rhiansrecipes on Instagram! Thank you.

Gluten-Free Vegan Cherry Pie

This Gluten-Free Vegan Cherry Pie is full of sweet, juicy cherries and has a crispy, flaky and "buttery" crust!

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: 20 minutes

Cook Time: 55 minutes

Total Time: 1 hour 15 minutes

Servings: 8

Calories: 319kcal

Author: Rhian Williams

Ingredients

For the cherries:

• 700 g (25 oz) fresh cherries
• 1 tablespoon lemon juice
• 5 tablespoons maple syrup (or sub any other sweetener)
• 3 teaspoons cornflour (cornstarch) (or sub tapioca starch)

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 cups) gluten-free flour blend plus more for rolling (or sub rice flour, or plain all-purpose flour if not gluten-free)
• 14 tablespoons water

To decorate (optional):

• 1 teaspoon coconut sugar

Instructions

For the cherries:

• Halve and pit the cherries
• Place in a pan with the lemon juice and maple syrup
• Cook on a medium heat for around 20 minutes until cherries have become soft and all the juices have been released
• Dissolve the cornflour in a tiny splash of water in a small bowl
• Once the cherries have cooked completely, add the cornflour and water mixture and mix well
• Once the cherries have thickened (takes about 30 seconds), turn off the heat
• Leave to cool completely before using for the pie filling

For the pastry:

• Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit)
• Combine all ingredients in a large bowl along until it forms a firm dough - add the water a few tablespoons at a time so that you don’t add too much!
• Place roughly two thirds of the pastry in 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
• Making sure the cherry filling has cooled completely (otherwise it will melt the pastry!), transfer it into the pie crust
• 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 any shaped cookie/pastry cutter to cut shapes out of the pastry dough
• Arrange the pastry shapes on top of the cherry filling
• Sprinkle over coconut sugar, if desired
• 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 a couple of days

Notes

*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. 

You can use frozen or tinned cherries if you like - they will require a slightly shorter cooking time and may require you to use extra cornflour (cornstarch) depending on how much water they release.

What type of cherries should you use?

You can use any cherries you want - the naturally softer and juicier they are the quicker they will cook and the filling will be more jammy.

Nutrition Facts

Gluten-Free Vegan Cherry Pie

Amount Per Serving

Calories 319 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 7g35%

Sodium 4mg0%

Potassium 222mg6%

Carbohydrates 40g13%

Fiber 6g24%

Sugar 20g22%

Protein 7g14%

Vitamin A 56IU1%

Vitamin C 7mg8%

Calcium 75mg8%

Iron 2mg11%

* 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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