Gluten-Free Vegan Cherry Pie - Rhian's Recipes (2024)

ThisGluten-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 withsweet,sticky, jammy cherries
• it's refined sugar free
• it'scrispy and flaky
• it's rich and "buttery"
• it's not chewy, crumbly or dry
• it'seasy 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 bowluntil it forms a firm dough.

Tip: Add the water a few tablespoons at a time so that you don’t add too much!

• 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 pinto 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 30minutes, 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 timeand 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 acoupleof 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 anyfeedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes onInstagram! Thank you.

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