Vegan Cherry Pie! Juicy summer cherries nestled inside a gluten-free crust and topped with crumbly oat streusel. Ice cream on top, required!
Please tell me you are spending unjustifiable (but honestly, WORTH IT) amounts on fresh cherries every time you go to the grocery store too. Because they are just too yummy and won’t be around long. And the dark sweet ones are so so good, but the Rainier are kinda your favorite too. And you keep planning to bake/make something with them, but despite your Pinterest-inspired plans you end up just eating them all one by one.
Yeah…this is a good time of year.
So good news. You do not have to put your fresh cherry munching on pause for even a second to make this pie. Munch on! We are using the frozen ones here, because easy and cheap and not having to pit six cups of cherries sounds like my kinda pie.
The whole “LAZY summer days” thing applies to summer recipes too, right?
Admittedly there are quite a few steps involved here. But your crust-pressing and cherry-chopping and streusel-crumbling efforts will be worth it when you’re slicing into that perfect pie.
There are 3 main components: press-in crust, cherry filling, oat crumble.
The crust. I need you to trust me when I say that this is one of those times when coconut oil is pretty much a must. Usually I try to keep it oil free around here, but when it comes to pie crusts, especially oat flour ones, they are gross and chewy without. There is a nut butter option included, but it’s not quite as perfectly tender. And I tried an almond flour crust too, but it didn’t hold up well to all that cherry juicy-ness.
In addition to the oat flour and coconut oil, the crust is lightly sweetened with maple syrup and generously salted to contrast the juicy sweet filling.
The filling. A.k.a. heaps of cherries jazzed up with vanilla and baked until soft and so juicy. You barely need to sweeten it, they are so naturally sweet already. But you do need some sort of starch or you will be sipping your pie out of the pan. I used arrowroot starch, it works really well for these sorts of thickening jobs, but cornstarch or tapioca starch will work too.
I highly recommend slicing the cherries in half too, that makes the pie slicing much easier later.
The crumble. If you also find weaving dough into a lattice intimidating, this is for you. Sure, you could make double the amount of crust, roll, slice into strips, and weave away. Or you could make a sweet oat streusel and crumble that goodness all over your pie until just little bits of cherry peak through. It’s up to you (MAKE THE CRUMBLE).
And don’t you dare eat a slice without something creamy on top.
Yogurt – I guess, if it’s before 11am.
Whipped cream – eh okay, but there’s room for improvement.
Ice cream – yesssssss! I approve of your life choices.
Vegan Cherry Pie
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 slices 1x
- Category: dessert
- Method: baking
- Cuisine: american
Description
Vegan Cherry Pie! Juicy summer cherries nestled inside a gluten-free crust and topped with crumbly oat streusel. Ice cream on top, required!
Ingredients
Crust
- 1 1/2 cup (180g) oat flour
- 1/3 cup (65g) coconut oil*
- 1/4 cup (80g) maple syrup
- 1/2 tsp salt
Filling
- 6 cups (840g) frozen cherries
- 1/4 cup (80g) maple syrup
- 1/3 cup (40g) arrowroot starch**
- 1 tbsp vanilla extract
Crumble
- 1 cup (85g) quick oats (or rolled oats pulsed in the blender)
- 1/4 cup (30g) oat flour
- 1/4 cup (50g) coconut oil***
- 2 tbsp (40g) maple syrup
- 1/4 tsp salt
Instructions
- Preheat the oven to 400F.
- For the crust, combine all the ingredients in a bowl and mix to form a sticky ball of dough. Add a little bit of water if necessary.
- Press evenly into a pie pan, and crimp the edges if desired. Set aside.
- For the filling, slice the still frozen cherries in half.
- Combine all the ingredients in a large mixing bowl and stir to evenly coat.
- Pour into the pie crust.
- For the crumble, combine all the ingredients in a bowl and mix with a fork until clumpy and crumbly.
- Sprinkle over the top of the pie.
- Bake for 20 minutes at 400F. Reduce the heat to 350F and bake for another 30-35 minutes until golden brown on top and no longer jiggly in the center.
- Remove from the oven. Cool for at least 2-3 hours before slicing otherwise it won’t set properly. Or chill and serve cold, it’s delicious both ways!
Notes
*For an oil free crust, use 1/2 cup nut/seed butter instead and add water as necessary to get a sticky dough consistency. It will be more chewy, not as tender.
**Can substitute with tapioca or corn starch.
***Or use 1/3-1/2 cup nut/seed butter to make it oil free.
Nutrition
- Serving Size: 1 slice
- Calories: 477
- Sugar: 25g
- Fat: 19g
- Saturated Fat: 13g
- Carbohydrates: 62g
- Fiber: 5g
- Protein: 7g
Keywords: summer, vegan, healthy, gluten-free, baking, easy, cherry, berry
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