• Home
  • About
  • Recipes
  • Recipes
    • vegan
    • gluten-free
    • paleo
    • fruit-sweetened
  • Shop
  • Contact
  • Video Production

Feasting on Fruit

  • Recipes
    • vegan
    • gluten-free
    • paleo
    • fruit-sweetened
  • Shop
  • Contact
  • Video Production

vegan, gluten-free, sweet, pies & crumbles · July 20, 2018

Gluten-Free Vegan Cherry Pie

Jump to Recipe·Print Recipe

Vegan Cherry Pie! Juicy summer cherries nestled inside a gluten-free crust and topped with crumbly oat streusel. Ice cream on top, required!

Gluten-Free Vegan Cherry Pie

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.

Gluten-Free Vegan Cherry PieGluten-Free Vegan Cherry PieGluten-Free Vegan Cherry Pie

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.

Gluten-Free Vegan Cherry 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).

Gluten-Free Vegan Cherry Pie

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.

Gluten-Free Vegan Cherry Pie

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Cherry Pie

★★★★★ 4.9 from 12 reviews
  • Author: Natalie
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 8 slices 1x
  • Category: dessert
  • Method: baking
  • Cuisine: american
Print Recipe
Pin Recipe

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

Scale

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

  1. Preheat the oven to 400F.
  2. 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.
  3. Press evenly into a pie pan, and crimp the edges if desired. Set aside.
  4. For the filling, slice the still frozen cherries in half.
  5. Combine all the ingredients in a large mixing bowl and stir to evenly coat.
  6. Pour into the pie crust.
  7. For the crumble, combine all the ingredients in a bowl and mix with a fork until clumpy and crumbly.
  8. Sprinkle over the top of the pie.
  9. 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.
  10. 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

Did you make this recipe?

Tag @feastingonfruit on Instagram

CLICK BELOW TO PIN

Gluten-Free-Vegan-Cherry-Pie

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSaveSaveSave

SaveSave

Pin
Share
Tweet
Email

In: vegan, gluten-free, sweet, pies & crumbles · Tagged: berry, crust, streusel, summer, tart, video, baking, dairy-free, egg-free, oat, arrowroot starch, crumble

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

recipes to your inbox

enter your email to get on the list!

You’ll Also Love

Lemon Blueberry Tarts
Vegan Strawberry Crumb Cake
Vegan Frosted Animal Crackers

Comments

  1. Ricardo says

    July 20, 2018 at 9:36 am

    Thank you!! Love your recipes!!! Just made the grain free chocolate vegan granola the other day and it was perfect!;; Thank you very much!

    Reply
    • Natalie says

      July 20, 2018 at 8:01 pm

      Oooh yay! I am so happy you loved that one, I just made more today actually 🙂 Thanks for the feedback, Ricardo!

      Reply
  2. EKS says

    July 20, 2018 at 11:46 am

    Looks like another winner! My father in law & I kinda low key stalk your website! We are able to constantly impress our non vegan friends!
    With regards to the crust – have you used with success any other binders in lieu of the coconut oil/nut butter? Applesauce, flax/chia egg, or something else?

    Thank you!!

    Reply
    • Natalie says

      July 20, 2018 at 8:02 pm

      Haha stalk away, I am so happy you and your friends enjoy the recipes🤗 You can try applesauce but in my experience with past pies oat crusts become hard/chewy/gross really easily without a fat source so I don’t recommend it. Sorry!

      Reply
  3. Marianne Alexander Odell says

    July 20, 2018 at 12:25 pm

    Can I use fresh cherries? If so,how would that change the recipe?

    Reply
    • Natalie says

      July 20, 2018 at 8:03 pm

      I haven’t tested it with fresh, but you are welcome to try it as long as you pit them all first. I would recommend just subbing them 1-for-1 for the frozen 🙂

      Reply
  4. Victoria says

    July 20, 2018 at 3:20 pm

    I, too, have been buying copious amounts of cherries from our local co-op, every time I shop lately. (Even when I’m not intending to, and I think I’ll buy other fruits for the sake of variety, they just look so darn good I can’t resist!) We’re all about the dark red cherries in our house. I haven’t even bothered to get Rainier this year because they just pale in comparison. As for the pie, that gorgeous looking pie, I love the color of the filling, such a deep, rich red that is so much more visually appealing than ye olde can of cherry pie filling. I bet the taste is off the charts better as well. And the crumble is definitely more my style: easy and quick. In fact, I’ve never made a lattice-topped pie or basic crust-topped pie for that matter. I can only ever recall making one pie, a pecan one at Christmastime, about twenty years ago or so when I was still living with my parents and the crimped crust edge was far from stellar. You know, I don’t think I even own a pie pan! Thanks for another drool-worthy recipe. 🙂

    Reply
    • Natalie says

      July 20, 2018 at 8:05 pm

      Oh local cherries sound even better! I can’t pick a favorite kind, but the sweeter the better for me too🍒 I love how naturally sweet they are, you could almost get away without the maple syrup in the filling, it’s so yummy. I honestly don’t think I’ve ever lattice-d a pie, but honestly a crumble/streusel is yummier to me anyways😋 Ha well perhaps this is the time to invest in one and get back into the summery fruit pies! And pumpkin season is just around the corner to put it to yummy use again🤗

      Reply
  5. Ashley says

    July 20, 2018 at 3:46 pm

    I need the biggest slice of this with VANILLA NADAMOO ON TOP!!! I love everything about this, particularly the fact that I don’t have to stain my fingers a nearly permanent red pitting cherries all day 😉 Thanks for another superb recipe that gives me an excuse to eat more ice cream!

    ★★★★★

    Reply
    • Natalie says

      July 20, 2018 at 8:06 pm

      Oh you know I’ve got Nadamoo going on on top here too, it’s the creamy dreamy best! If frozen cherries didn’t exist, this pie would not have happened–ain’t nobody got time for that😂 When it comes to ice cream, you know I’ve ALAWYS got your back👊

      Reply
  6. Larissa says

    July 21, 2018 at 2:29 pm

    Hi Natalie!
    Another awesome recipe! But can I sub dates on all maple syrup?
    Thanks!

    Reply
    • Natalie says

      July 21, 2018 at 7:36 pm

      Hmm you could try date paste to sweeten the filling, that should be okay. But for the crust it will make it quite tough and chewy. You can just skip the sweetener in the crust though and use more coconut oil or nut butter 🙂

      Reply
      • Larissa says

        July 22, 2018 at 5:58 am

        Date paste it is! Thanks!

        Reply
  7. Elin says

    July 21, 2018 at 4:11 pm

    Hello Natalie, such a great recipe!
    Can i sub maple syrup with something else or skip it at all? Because i can’t eat anything related to sugar/honey etc.
    Thank you very much

    ★★★★★

    Reply
    • Natalie says

      July 21, 2018 at 7:38 pm

      You could just skip it in the filing, I think it will be plenty sweet with just the fruit sweetness. And for the crust, just use more coconut oil or nut butter in place of the maple syrup. Should be fine, enjoy!

      Reply
  8. The Vegan 8 says

    July 23, 2018 at 3:23 pm

    Such the perfect summer dessert Natalie! So pretty too and I laughed at your comment about the yogurt before 11 am, lol! Looks like you nailed the filling, it looks nice and plump and moist, but not wet. Wet pies are just gross! I wish I was a fruit pie person but you know me and fruit, haha, but they are so beautiful I wish I could eat them. I love cherries when they are pureed and baked into something or dried cherries really cold out of the fridge or in cookies. I can’t eat them as is though, I KNOW I’m crazy. I hate my tastebuds sometimes, haha. But I bet my hubby would love this, especially with a huge blob of ice cream on top, yes, ice cream for sure! He LOVES cherries and it sure is one of the prettiest pies ever! So perfect!

    Reply
    • Natalie says

      July 24, 2018 at 9:40 am

      Oh trust me, round #1 was a wet soupy mess😝 So yes, very gross indeed lol. I am actually much more of a cream pie than fruit pie person too, plus a good crumble usually satisfies my baked fruit dessert cravings. But I feel like pie is a classic when it comes to baking with cherries so here we are🍒 Ha not crazy, you just know what you like and are damn good at making it😊 Thanks Brandi!

      Reply
  9. Kathleen says

    July 26, 2018 at 11:53 am

    This is the BEST Cherry pie I’ve ever tasted. It’s so delicious! I love the taste of the rich almond butter in the crust and the pie is not bitter or falls apart at all. Thanks so much for this recipe!

    ★★★★★

    Reply
    • Natalie says

      July 26, 2018 at 8:49 pm

      Omg I am SO happy you loved it🍒🤗 Thank you for the awesome feedback, Kathleen!

      Reply
  10. Jennifer says

    August 5, 2018 at 4:11 pm

    Hi Natalie,
    What size pie plate do you use for this recipe? I thought I only had a 9 inch pie plate, but I have an 8 inch too! I guess I’ve been making 8 inch pies and didn’t know it! haha Can’t wait to try this one! Yum!

    Reply
    • Natalie says

      August 7, 2018 at 6:24 pm

      Hahaha sounds like something I would do😆 But yes I did use a 9 inch here, although I imagine an 8 inch would be okay too you may just have a little bit of extra crust!

      Reply
  11. Susan Robinson says

    August 11, 2018 at 8:47 am

    I am oil free and I was wondering if I could also substitute apple sauce in the crust. Would that make it less chewy or would it not work? This looks amazing and I can’t wait to try it!!

    Reply
    • Natalie says

      August 11, 2018 at 7:51 pm

      Applesauce will actually make the crust MORE chewy unfortunately. I really don’t like the texture of low fat crusts, so I don’t recommend it. But you could use nut butter like I mentioned in the notes to make it oil-free😊

      Reply
  12. SDM says

    August 13, 2018 at 10:39 am

    I was wondering — you keep talking about “oil free” in your baking, by putting nut/seed butter in. But nut/seed butters had oils in them. They have less oil, because the oil hasn’t been separated yet, but it’s still oil, just with protein and fiber added in. And, while this is preferable, it’s still not technically oil-free. Not criticizing, you do great work, just an observation.
    Pie looks amazing. I adore cherries.

    ★★★★★

    Reply
    • Natalie says

      August 13, 2018 at 11:04 am

      Yes, nut/seeds definitely do contain natural oils! But what’s so bad about that? And oil-free just refers to recipes that do not contain refined oils that have been separated from their source. Calling this low-fat would be false, but it is oil-free 🙂

      Reply
      • SDM says

        August 14, 2018 at 9:15 pm

        Ah, yes, that makes more sense. Sorry, I’m not very experienced in the world of vegan/healthy baking.

        Reply
  13. Myrna Matinata says

    September 6, 2018 at 4:58 pm

    Oh my! It looks so delicious! I want to make it but I was wondering if I could substitute the oat flour for almond flour?

    ★★★★★

    Reply
    • Natalie says

      September 6, 2018 at 6:42 pm

      Oat and almond aren’t 1-for-1 subs for each other, but you could try this crust recipe instead with the same cherry filling: https://www.feastingonfruit.com/pumpkin-pie-cups/

      Reply
  14. Maby says

    December 25, 2018 at 5:39 pm

    How big is this pie?

    Reply
    • Natalie says

      December 28, 2018 at 9:56 am

      I used a standard 9 inch pie pan 🙂

      Reply
  15. Chandni says

    May 9, 2019 at 9:49 pm

    HI Natalie! This pie looks delicious! I’m planning on making this soon and wanted to add some blueberries and raspberries(maybe) along with the cherries. Do you think this may have an effect on the texture possibly? Don’t want it to get too liquidy?

    Also I’ve never had cherry pie before so I’m really excited to try this. But I know cherries sometimes have a slightly bad reputation since there may be a medicine like after taste and I’m a little reluctant about that lol. I guess that depends on each person’s taste but would it be ok to add more maple syrup to make it a bit more sweeter? Thank you!

    Reply
    • Natalie says

      May 10, 2019 at 10:39 am

      Adding in other berries will be fine! Won’t affect the texture as long as you keep the total fruit amount to the same 6 cups. Cherries are actually sweeter than most other berries in my opinion, so I don’t think you will need it but I guess that depends on what type of cherries you use. Look for the dark sweet kind as opposed to the bright red ones and I don’t think you will need any extra sweetener 🙂

      Reply
      • Chandni says

        May 13, 2019 at 3:20 pm

        Thank You! I made this for my Mom yesterday on Mother’s Day…it was delicious! I ended up just going with all cherries and I’m glad I did. I misread the instructions and let the cherries defrost so by the time I put them in the crust, there was a lot of liquid so I was like “oh crap.” But it still worked out perfectly thanks to the tapioca starch! I am now officially obsessed with pies… especially ones topped off with icecream! 🙂

        ★★★★★

        Reply
        • Natalie says

          May 14, 2019 at 12:25 pm

          I am so happy it turned out well, what a perfect springy/mothers day treat! My mom love cherries too, you’re making me feel like a bad daughter now haha. And could not agree more with the necessity of ICE CREAM ON TOP when it comes to any and all fruit pies!

          Reply
  16. Rachael says

    July 6, 2019 at 10:21 am

    Hi Natalie!

    Just had to say that this recipe is amazing!! The oat flour crust is perfection. It held up so well! I’ve tried countless recipes for oat flour, almond flour crust and nothing held up, this was awesome. Thank you!!

    I couldn’t wait to try the pie so I had to cut a slice, I could eat the entire thing.
    Your recipes are awesome. I cannot wait do make more! 🙂

    Thank you! 🙂

    Reply
    • Natalie says

      July 6, 2019 at 1:41 pm

      I am so happy to hear the pie was such a success, Rachael! Thanks for the feedback and I hope you do try more very soon🤗

      Reply
  17. Tyla Casey-Knight says

    July 7, 2019 at 10:38 pm

    is the nutrition information for the whole pie or a slice of it?

    Reply
    • Natalie says

      July 8, 2019 at 10:37 am

      It’s for a slice😊

      Reply
  18. DeAnna says

    August 7, 2019 at 2:49 pm

    This recipe looks amazing, I can’t wait to try it! Btw, I love the small plates you photographed on, where are they from? Thanks!

    Reply
    • Natalie says

      August 7, 2019 at 3:45 pm

      They are from Crate and Barrel! Love them too and use them ALL the time❤️

      Reply
  19. R says

    August 21, 2019 at 8:33 pm

    Hey Natalie

    That looks like a great pie. Can I know the size of the pie dish you used?

    Reply
    • Natalie says

      August 22, 2019 at 6:38 am

      Mine was 9 inch!

      Reply
  20. Lilly M says

    August 28, 2019 at 12:48 pm

    This pie was SO amazing!!!

    ★★★★★

    Reply
    • Natalie says

      August 28, 2019 at 4:25 pm

      YAY! I am so happy you enjoyed it, Lilly❤️

      Reply
  21. Eva says

    March 4, 2020 at 12:51 pm

    Hello Natalie, how are you? Id’ like to combine this crust with your filling from your pecan pie bar recipe 🙂 So, I’d like to know some things: can I put the pie crust in the fridge to ‘set’ before baking like a regular pie crust or it isn’t necessary? Do I need to pre-bake the crust before filling it (like also, a traditional pie crust) or is it also unnecessary? Anyway, thanks again, your site really helps me to eat healthier sweets and can’t wait for the pie! 😉

    Reply
  22. Eva says

    March 4, 2020 at 3:00 pm

    (also, do you need to grease the pan for that kind of crust with a glass pan? -pyrex- thanks a lot!)

    Reply
    • Natalie says

      March 4, 2020 at 6:06 pm

      Hmm so I haven’t tried it and the crust certainly won’t be as crispy as this one, but it could work! You do not need to chill it, and I’m going to lean towards no on pre-baking as well since this pie already baked so long with the filling. You could do 10 minutes baking for just the crust, but that might dry it out too much. And yes I do recommend lightly greasing the pan, otherwise it will stick since the crust itself is very low fat. Greasing makes it a little trickier to press in, but possible with the sticky dates. Curious to hear how this turns out…🤗🍒

      Reply
      • Eva says

        March 5, 2020 at 8:03 am

        Hello again! 🙂 I think you may have misunderstood me 😉 I wanted to make this particular crust with the filling from the pecan pie bars (it seems you gave me instructions for the pecan pie bar base and the cherry filling but no worry 😉 ) so I trusted my guts and pre-bake the crust for 10 minutes and add the filling after that. I made it for two servings though 🙂 as I love to share recipes for one or two on my website, I’d like to share what I made from your two recipes, is that okay? I’ll put the links for the original recipes of course 😀 (I’m not doing that right now because too busy but in a few weeks maybe^^) thanks again Natalie 🙂 <3

        ★★★★★

        Reply
        • Natalie says

          March 5, 2020 at 11:23 am

          Ohhhhhhh!! Yes I read that completely opposite, so sorry🙈 But I actually like this idea much better! I am so happy it worked out, sounds delicious🍒😋 As for reposting the recipes on your site, you are welcome to share your own photos and link to my recipes but I ask that you do not reprint the recipes on your own blog😊

          Reply
          • Eva says

            March 5, 2020 at 1:04 pm

            Yes yes of course 😉 I created kind of something new and of course took my fair share of pictures 😉 I meant that, like most of us bakers, I got inspired by you and made my own thing but what I made is mainly mainly inspired by you so I’ll put links to your two pages in the article to tell where the ideas come from 🙂 as a thank you if you well! Thanks for replying, and Happy Birthday if I’m not mistaken? Enjoy 😀

          • Natalie says

            March 5, 2020 at 1:17 pm

            Sure that’s fine, as long as it is inspired by not exactly the same! And yes it was my bday yesterday, thank you💞

  23. AJ says

    April 16, 2020 at 4:11 pm

    I have a pie crust ready to go (however it’s “baked” from a different recipe that was a fail) – is it possible to use my already baked pie crust for your recipe and add in the filling and crumble then bake per your recipe? Im guessing it’s not possible but any recommendations to help me salvage this pie crust to make this recipe come out would be much appreciated.
    Thanks!!

    Reply
    • Natalie says

      April 16, 2020 at 5:36 pm

      Hmm how long did you bake the crust for? Is it like fully baked golden brown? I am afraid it will burn while the cherry filling is cooking if its already browned, but if you just baked it for like 15-20 then could work!

      Reply
      • AJ says

        April 16, 2020 at 7:16 pm

        Thats what I was afraid of as well. It is fully baked – brown and baked for about 20min.
        With your expertise, would you recommend me (1) thawing the berries first (I have frozen blueberries I would like to use) to avoid cooking the pie longer (if that makes a difference) and (2) how long would you recommend me baking final pie for – 15min? Shorter/longer?
        Thank you Natalie, it’s much appreciated.

        Reply
        • Natalie says

          April 17, 2020 at 12:43 pm

          You can try it, thawing will help a little bit, but I still think the filling will turn out soupy if you don’t bake it for the full amount of time. You could try cooking the filling stovetop to thicken it that way first and then putting in the crust and baking for 15-20, but I really can’t guarantee it will work. Sorry!

          Reply
          • boston says

            July 28, 2020 at 2:50 pm

            can I make this with blackberrys

            ★★★★

          • Natalie says

            July 28, 2020 at 3:13 pm

            Sure! Blackberries do have all those little seeds so just be ready for that in the filling texture. Blueberries or strawberries might be better but of course up to you 🙂

  24. Ioana R says

    June 20, 2021 at 10:48 am

    This turned out SO SO GOOD.

    I used fresh cherries (i know, not fun to pit 6 cups of cherries, but that’s what I’ve been doing whole weekend, pitting kilos of cherries to freeze them so I had lots of practice, LOL) and instead of the crumble, I sprinkled chopped pecan nuts (it would have been too heavy in oats for me).
    The crust is delicious, really! I freaked out a bit when i assembled it in the pie pan because it was very oily, but I should have measured it again after I melted the oil (when I weighed it, it was soft coconut oil, not liquid). But this was not an issue afterall and the crust held SO well! Wow! And alltogether, it’s delicious!

    I knew I hit the jackpot when my boyfriend asked for a second slice. I thought I misheard, i gave him a shocked look 🤣 (he never asks for a second piece of anything GF/DF/healthy thing I make).

    Honestly, I am looking forward to remake this and possibly even try other fruits.

    ❤️

    ★★★★★

    Reply
    • Natalie says

      June 20, 2021 at 2:30 pm

      YAY!! I am so happy you both loved it, boyfriend approved is always the highest praise tbh haha😂 I respect your cherry pitting patience, I bet it is extra delish with fresh🍒🍒 Appreciate your feedback and I hope you enjoy many more remakes!

      Reply
  25. Patty says

    November 24, 2021 at 7:26 pm

    Simple to make and it looks amazing! We can’t wait to try it!

    ★★★★★

    Reply
    • Natalie says

      November 25, 2021 at 9:03 am

      YAY!! Hope you guys love it Patty🍒🤗

      Reply
  26. Harika says

    May 28, 2022 at 9:07 pm

    Hi,
    I love your recipes. I make the fruit layered cake all the time ! Can I sub coconut oil for olive oil or butter. Thank you.

    Reply
    • Natalie says

      May 29, 2022 at 3:29 pm

      So happy you like them! Yes, melted butter will work for this crust!

      Reply
  27. Jess Hernandez says

    August 9, 2022 at 11:42 pm

    I can’t wait to make this! Cherries are my absolute favorite, but I’ve somehow never made my own cherry pie. How long would this last in the fridge? And, do you think it would be fine to freeze some slices individually?

    ★★★★★

    Reply