Vegan Cherry Pie - My Vegan Cookbook

Vegan Cherry Pie

  • COOK
    35 Mins
  • PREP
    10 Mins
    45 Mins

This delicious vegan cherry pie only has 1/2 cup of sugar added and each serving only has 7 grams of fat.

I replaced 1/4 cup of the all purpose flour in this recipe with brown rice flour. To me it adds something to the texture of the crust. I recommend you do the same to get the same results. If you don't have brown rice flour, it's worth it to purchase some.

Original Release Date: August 29, 2011

Nutritional Facts
Servings 8Serving Size 1 Slice




    Crust Ingredients

  • 1 1/4 Cup Unbleached All Purpose Flour
  • 1/4 Cup Brown Rice Flour
  • 2 Tablespoons Sugar
  • 1/4 Cup Earth Balance Original Spread Butter
  • 1/2 Teaspoon Sea Salt
  • 1 Tablespoon Canola Oil
  • 6 Tablespoons Ice Water

  • Filling Ingredients

  • 12oz. Pack Dark Sweet Frozen Cherries
  • 1 1/2 Tablespoons Arrow Root (or Corn Starch)
  • 6 Packets Truvia Sweetener
  • 1/2 Cup Sugar
  • 1 Teaspoon Vanilla
  • Sprinkle of Sea Salt


Preheat Oven to 350 degrees.

Place all dough ingredients into food processor and mix until it comes together.

Pour into a mixing bowl and kneed with your hands to form a ball. Split into halves. Take one section to roll out the bottom. Spray a 9" pie pan with cooking spray and place this in bottom of pan. Place in oven and cook 5 minutes before adding cherries.

While that's cooking, mix together all of the filling ingredients in a mixing bowl. Pour in pie tin with bottom crust.

Roll out top and cut into strips and form lattice weave on top.

Place in oven and bake for 30 minutes.

mixing bowls
Original Food Photography & Original Recipe Text Copyright 2007-2020 Josh Latham. All Rights Reserved. Permission granted to reproduce for personal and educational use only. Commercial copying, hiring, lending is prohibited.