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    Home » Recipes » Classic Pies

    Cherry Pie

    Published: Aug 4, 2019 by Audrey · This post may contain affiliate links · 25 Comments

    Jump to Recipe

    Gorgeous cherries are in season, and I've been seeing them everywhere I go these days. So yep, I basically haven't had a cherry-free day in weeks! After all, you don't usually spot organic cherries where I live, so when they're in season, I nab them all haha.

    vegan gluten-free cherry pie recipe
    This pie came from a particularly tasty batch and I think this is one of my favorite pie recipes ever to date. So good with the gooey red cherry filling, and a crust that's cookie-like and just to die for -- strangely very "buttery" tasting (a feat for a non-dairy pie, and nope, no butter substitutes were used!).

    cherry pie -- vegan gluten-free

    There's a touch of almond extract in the crust, which adds a deliciously rich flavor to the mix. For a gluten-free and vegan cherry pie recipe, I think this is as good (and wholesome!) as it gets.

    homemade cherry pie with ice cream

    By the way, if for any reason you're feeling intimidated by the lattice top of the pie, don't be. It's very simple to make, and is meant to be rustic in design -- flaws are totally ok :). And besides, everyone will be distracted by the gooey red jam peeking out of it anyways!

    See the video below for a similar pie I have on the blog (Strawberry Rhubarb Pie) for the lattice-making technique and you'll get the idea -- easy peasy!

    gluten-free vegan cherry pie
    The only difference is that I used a pastry cutter (sort of like a mini pizza cutter with a fluted edge blade) to get the fluted edges here. There's a link to the specific kind I used in the recipe notes, if you're interested. Otherwise a regular knife or pizza cutter (as seen in the video above) will do just fine.

    cherry pie -- vegan gluten-free recipe

    Add a touch of vegan vanilla ice cream and you're in for a complete treat... with every gloriously "messy" bite... :)

    gf vegan cherry pie with vegan ice cream

    Print

    Cherry Pie (Vegan, Gluten-Free)

    gluten-free vegan cherry pie
    Print Recipe

    ★★★★★

    5 from 4 reviews

    This easy homemade cherry pie is a lovely way to take advantage of fresh seasonal cherries. This recipe is vegan, gluten-free, oil-free, and refined sugar-free.

    • Author: Audrey @ Unconventional Baker
    • Prep Time: 30 minutes
    • Cook Time: 45 minutes
    • Total Time: 1 hour 15 minutes
    • Yield: 6" pie
    • Category: Pie
    • Method: Baked
    • Cuisine: Dessert

    Ingredients

    Pie Crust:

    • ¾ cup white rice flour
    • ¼ cup cashew butter
    • ¼ cup dark maple syrup
    • 1 tsp pure vanilla extract
    • ½ tsp almond extract*

    Cherry Filling:

    • ¾ cup chopped cherries
    • 3 tbsp dark maple syrup
    • 1 tbsp tapioca starch
    • juice of half a lemon
    • ½ tsp cinnamon

    Instructions

    1. Pre-heat oven to 350F. Oil a 6" pie plate (or baking dish of a similar size) and set aside.
    2. Process all pie crust ingredients in a food processor until combined into a dough. Gather the dough and form into a ball, kneading it lightly. Divide this dough in half, and roll each half into a ball. Take one of the balls and flatten it into a disk with your hands. Place into the prepared pie plate and press and shape it down into a pie shell with your hands, covering the base and sides of the dish with the dough. Set aside.
    3. Prepare the pie filling by mixing all ingredients together with a fork in a small bowl. Transfer this mixture into the prepared pie crust, and smooth it out into an even layer.
    4. Place the remaining half of the crust dough in between two sheets of parchment paper and roll it out roughly into an ⅛" thickness. Cut this dough into ½" strips lengthwise**. Place several of these strips vertically on the pie. Then place several horizontally, interlacing them with the vertical strips. If you need to create more strips, gather up the remaining dough and roll it out again to create more strips. Once finished creating the lattice, fill in any gaps along the edges of the pie with some of the remaining dough. Then seal the edge all around with a fork.***
    5. Bake in a pre-heated oven for approximately 45 minutes (until the edges are nice and golden and the filling bubbles and sets. Cool off on a wire rack, and enjoy!****

    Notes

    *Use an extra teaspoon vanilla extract as an alternative if you prefer.

    **I used this kind of pastry cutter to get the fluted edges. But a pizza cutter or a regular knife will do for straight cuts if you prefer.

    ***Note: you'll likely have a tiny bit of dough remaining at this stage. I usually roll it out into 2-3 small cookies (roll into a ball, then flatten with a fork) and bake them for 7-9 mins along with the pie.

    ****Note: a hot pie will always be a little runny when sliced. The pie filling will firm up as it cools off completely.

    Keywords: Cherry Pie (Vegan, Gluten-Free, Oil-Free, Refined Sugar-Free)

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    Reader Interactions

    Comments

    1. melissa jones says

      July 27, 2022 at 6:59 am

      can i substitute honey for maple syrup? we don't have maple syrup where i live :(

      Reply
      • Audrey says

        July 27, 2022 at 2:20 pm

        Hi Melissa. You can probably use runny honey here instead, although my first choice of substitute would be agave syrup if you have access to that.
        I haven't tried honey for this pastry type (as I'm generally not a honey fan). but I know from past baking experiences that honey can act a bit differently in that it crystallizes very easily when heated and this mixture heats a touch when it gets processed in the processor. So I'd recommend not to process it too long (just enough to make it form into a soft-ish dough that holds its shape when pinched together with your fingers as a test). If it gets too firm you can try adding a bit more cashew-butter to the mix and process again. Hope this helps!

        Reply
    2. Genie says

      July 16, 2022 at 4:12 pm

      I always come back to your website whenever I need to make dessert for an event. This time I decided to try this cherry pie for a fam get-together. It was amazing and completely disappeared before any other desserts did. I tripled the recipe and made it in a regular 9” pie plate and served it with vanilla ice cream. You know it’s a winner when everyone wants the recipe! Will definitely be making this again.

      ★★★★★

      Reply
      • Audrey says

        July 16, 2022 at 4:15 pm

        Thank you Genie. I'm so glad your family enjoyed this pie! I've been making it a lot this summer myself. I find it's an easy crowd pleaser :) Thanks for the lovely feedback!

        Reply
    3. Eva says

      July 04, 2022 at 12:20 pm

      Made this for two family get togethers this long weekend and at both events this pie disappeared down with rave reviews. Nobody (except my husband and I are vegans) and everyone loved it. A few people said it was the best cherry pie they’ve ever had. Definitely a 5 star recipe and very easy to make. I followed the instructions exactly, except used regular organic white (wheat) flour instead of the rice flour. In the past I’ve made this recipe with rice flour as well and it was just as good. I served it with So Delicious vanilla ice cream — I think ice cream is a must here to seal the deal.

      ★★★★★

      Reply
      • Audrey says

        July 04, 2022 at 6:45 pm

        Thanks for the lovely feedback, Eva! Incidentally I made this pie for my family again this weekend as well :) And definitely agree on the ice cream pairing.

        Reply
    4. Miranda Cloud says

      July 14, 2021 at 10:01 pm

      Could I use Arrowroot starch instead of tapioca starch? Thank you!

      Reply
      • Audrey says

        July 15, 2021 at 11:11 pm

        Hi Miranda, yeah that should work fine. Enjoy :)

        Reply
    5. Judi says

      June 18, 2021 at 9:49 am

      Audrey, I struggled with pies/pastry for 50 years growing up with a celiac mother who was a wizard at pastry and using gluten free dough. It was very intimidating and I never made a pie successfully, especially a vegan gluten free one - until today! I’m so thrilled! I used almond butter instead of cashew. My lattice was a bit “rustic” but overall an incredible recipe! The technical part about using ice water for traditional pie doughs always threw me - and I ended up frustrated and throwing most of them out! Thanks again for a fantastic recipe!

      ★★★★★

      Reply
      • Audrey says

        June 30, 2021 at 3:30 pm

        Hi Judi, aw so happy to hear this worked!! :) Enjoy the pie!

        Reply
    6. Maddie says

      November 30, 2020 at 5:32 am

      Hiii, could I use oat flour?

      Reply
      • Audrey says

        December 03, 2020 at 5:44 pm

        Hi Maddie, I think that would work just fine. Enjoy it! :)

        Reply
    7. Ann says

      November 17, 2020 at 2:34 pm

      Thank you for this recipe!!!I'm happy this is gf,dairy free and there are no almonds or coconut, as we can't have these.
      I have 3 kids,so I need to make a bigger pie.Do I need to double the recipe or triple it?
      Also,can frozen cherries be used instead?

      Reply
      • Audrey says

        November 24, 2020 at 4:08 pm

        Hi Ann, one of these pies makes about 2 servings (compared to a normal slice of big pie). If you wanted to make it in a more standard 9″ plate, I’d triple the recipe. And yes, you can definitely use frozen cherries, just thaw them out fully first and cut them up smaller (if they’re frozen whole). Enjoy! :)

        Reply
    8. Sarah says

      May 09, 2020 at 2:12 pm

      It wasn’t as pretty as yours, but this is the first gluten free/vegan pie that has actually passed muster - even better!! Delicious!! My family was so happy to have pie again :). Thank you!!

      ★★★★★

      Reply
      • Audrey says

        May 09, 2020 at 7:08 pm

        So happy to hear, Sarah! :) Glad you all enjoyed it.

        Reply
    9. Shirley Higgins says

      April 08, 2020 at 3:17 am

      what can I used instead of rice flour that is a gluten free flour? I only have grainy rice flour .... thank you :)

      Reply
      • Audrey says

        May 09, 2020 at 7:07 pm

        You can try sorghum flour. It'll be a little bit more delicate that way. Also an all purpose gf flour mix usually works fine too.

        Reply
    10. Maria says

      October 16, 2019 at 10:59 pm

      Hi! Do you think a seed butter, like sunbutter or tahini, might work instead of cashew butter, or would it change the flavor completely?

      Reply
      • Audrey says

        October 20, 2019 at 5:34 pm

        Hi Maria. I think something like sunbutter or almond butter would work great here. They'll change the flavor a little (since cashews are more mild-flavored), but should still be enjoyable. One of my readers who can't do cashews makes this pie crust with almond butter often and says it works great.

        Reply
    11. Dee says

      August 26, 2019 at 12:34 am

      HI, the crust looks amazing! I am curious to know if you really mean only 3/4 cup of cherries for the entire pie? That seems so little...

      Reply
      • Audrey says

        August 29, 2019 at 12:23 pm

        Hi Dee, yes, it's a tiny pie -- only 6" in diameter. You can't fit much more filling in there if you tried :) If you were to multiply this for a more standard pie plate (9") you'd need to triple the recipe (which probably sounds like a much more normal pie filling size, doesn't it?).

        I just tend to bake a lot and make different things, so smaller dessert sizes suit me better. But a recipe like this can be easily multiplied as needed.

        Reply
        • Dee says

          September 08, 2019 at 11:58 pm

          ok, I get it, wonderful, I have teeny pie pans!

          Reply
    12. Eleanor Dillon says

      August 04, 2019 at 12:56 pm

      There's only 3/4 cup of cherries- I'm swimming in cherries at the moment, might i double the cherries but nothing else?

      Reply
      • Audrey says

        August 05, 2019 at 3:27 pm

        Hi Eleanor. They won’t fit into a small 6″ pie if you double them. However, you can triple the recipe and make a 9″ pie, or double the recipe and make a bunch of small pies in a muffin tray.

        Alternatively, you can just cook the filling (can double or triple it) in a small pot and make a makeshift jam: place in a pot, bring to a boil, then reduce heat and cook for 20-25 mins to reduce the liquids, and stir occasionally throughout the process. If you want it to be a bit of a thicker jam, you can use some agar agar, like in this recipe: https://www.unconventionalbaker.com/vegan-paleo-balsamic-raspberry-rhubarb-jam-refined-sugar-free/.

        Reply

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