Vegan Cherry Pie
This vegan cherry pie combined with my Mom’s Famous Vegan Pie Crust will mean a lot of extra work for you because you’ll be asked to bring it anytime there’s a gathering of family or friends. Consider yourself warned.
No one will know this cherry pie is vegan so it’s a great dessert to demonstrate how amazing vegan food can taste to your friends and family.
Use frozen cherries for this recipe. Don’t use the canned cherry pie filling. That’ll make it too syrupy and sweet. The tartness of the cherries combined with the sugar is the savory and sweet taste you want from this pie.
You can also make this pie the same way with blueberries. Vegan Apple Pie is a little different, though.
Serve with some vanilla nice-cream and you’ve got a decadent dessert for your next holiday or special occasion.
If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.
- 4 cups cherries frozen, partially thawed
- 1 cup sugar
- 1/4 cup flour
- 3 drops almond extract (a little goes a long ways)
- 1 1/2 tbsp vegan butter
- 1 Mom's Famous Pie Crust
- Prepare Mom's Famous Pie Crust first.
- Preheat the oven to 435 degrees.
- Add the cherries, sugar, flour and almond extract to a large bowl and mix well.
- Pour the mixture into the pie pan and dot with vegan butter as shown.
- Place the top pie crust over the cherries according to the pie crust directions.
- Bake at 435 degrees for 15 minutes.
- Lower the temperature to 360 degrees and continue baking for 45 to 50 minutes or until nicely browned around the edges.
- Remove from oven and cool on a rack.
- Enjoy with a scoop of nice-cream.
Serving size is 1/8 of the pie.
Courtesy of my mom.
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