Easy Vegan Cherry Pie
This vegan cherry pie is as easy to make as it is delicious. It’s perfect for everything from a grand table at the holidays to a simple dessert at dinnertime. Serve it as is or a la mode with a big scoop of vegan ice cream and a hefty dollop of dairy free whipped cream.
Ingredients
- 2 vegan-friendly pie crusts regular, not deep dish
- 2 21-oz cans cherry pie filling
- 2 tsp cornstarch
Instructions
- Place 1 pie crust upside down on wax paper for 20-30 minutes to thaw. This will serve as your top crust.
- When it’s thawed enough, gently press it down trying not to crack it too much. It’s going to crack a little anyway. Don’t worry..
- Use a rolling pin and a little water and flour to roll the crust to a 9 inch-ish circumference with an even thickness. Make sure you get both sides to avoid the crust cracking while baking. (*see notes for make-ahead option)
- Place 1 pie crust in an ungreased 9-inch pie plate if no pan is provided. Press firmly against side and bottom.
- Heat your oven to 425°F.
- Sift the cornstarch into the cherry pie filling while mixing it in with a rubber spatula. Then, spoon the cherry filling into the bottom crust. Smooth out as needed with the rubber spatula.
- Top with the second crust. Crimp/Flute excess top crust together with bottom crust edge, pressing edges together to seal. Cut slits or shapes in the center of the top crust to vent the pie.
- Bake at 425 for 12-15 minutes. Then, remove the pie from the oven. Cover the edge of the crust with 2- to 3-inch wide strips of aluminum foil or a silicone pie shield to prevent excessive browning or burning. Then continue to bake for 20 - 25 minutes.
- Cool on a cooling rack at least 2 hours before serving.
Notes
Let your cherry pie cool for at least 2 hours before cutting into it. The filling will thicken as it cools, making it easier to slice and hold together.
Make-Ahead Tips
*You can do this the day before and keep the crust in the refrigerator between two pieces of wax paper until you’re ready to use it. Just take it out from the fridge and let it sit between the wax paper at room temp for about 15-20 minutes to let it soften again before using.How to Freeze Baked Pie
- Assemble and bake pie as directed in recipe.
- Cool completely.
- Wrap pie tightly with plastic wrap.
- Place pie in a 2-gallon freezer storage bag; seal. Freeze for up to 4 months.
- Thaw frozen baked pie unwrapped at room temperature or unwrap and thaw at room temperature 1 hour, then heat in 350°F oven 30 to 40 minutes or until warm.
Nutrition
Serving: 1/8 the pieCalories: 209kcalCarbohydrates: 25gProtein: 3gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 7gSodium: 182mgFiber: 1gSugar: 2g
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