This Gluten Free Vegan Cherry Pie will easily become your newest obsession. The crust is perfectly flaky and savory while the cherry pie filling is decadent and bursting with sweetened tart cherries. Add a scoop of dairy-free vanilla ice cream on top of your slice and you’ve got yourself a swoon-worthy dessert. Everyone will be fighting for seconds!
When was the last time you had cherry pie? Do you remember?
The last time I did was years ago (like maybe 9-10 years ago?!). WAY before I gave up gluten (and everything else). My mom made it for some holiday (Christmas, or a birthday…?). Her pies are SO good, you guys.
Slowly but surely, I’ve been making over my mom’s pie recipes, to make them work for our food sensitivities. I’ve already made over her pumpkin pie, pecan pie, and apple pie to make them gluten and dairy free.
My biggest hurdle making over mom’s pie recipes was developing my Best Gluten-Free Flaky Pie Crust. It literally took me years of experimenting to perfect that recipe, but once I nailed it, the world of pie making opened right up!
A few notes about the crust on this Gluten Free Vegan Cherry Pie:
- While this crust has superb flavor and texture, because it is gluten-free, it doesn’t have the bend to it that a gluten-filled crust would have. So making a lattice weave isn’t possible.
- If you want a lattice-like design on the top of your pie, simply cut strips of pie crust pastry, and then carefully lay the strips down in a criss-cross pattern without weaving them. Attempting to weave your pie crust strips will most likely result in them breaking.
- Feel free to be creative with the crust design on top of your pie. Instead of doing a lattice-like crust design, you can use cookie cutters to make cut outs, or cut free-form random shapes using a pastry dough cutter (or pizza cutter).
- My absolute favorite tool for rolling out pie crust dough is this Mrs. Anderson’s 14″ Pie Crust Bag. If you don’t have one already, get one! They are cheap, and make rolling out pie crust a dream.
I prefer to serve my pie at room temperature, or cold, and topped with dairy-free vanilla ice cream. The vanilla ice cream with the cherry filling is a match made in heaven.
You can also top your pie with coconut whipped cream, or enjoy it plain.
A few other notes about this Gluten Free Vegan Cherry Pie recipe:
- Place your uncooked pie on a baking sheet lined with parchment paper before placing in the oven to bake. The filling will most likely overflow, and it’s best you have a parchment lined baking sheet to catch the spillage vs. having it burn on the bottom of your oven (trust me, you don’t want that!).
- You will (most likely) have leftover pie crust pastry. You can make your own Gluten Free Vegan Pop Tarts with the extra dough, or you can roll it out and make a cinnamon sugar treat my mom used to make for my brother and I when we were kids. Here’s how she made it: Simply roll out the extra pastry dough to 1/4″ thickness (the shape doesn’t matter) and place it on a parchment lined baking sheet. Top with cinnamon and sugar, and bake until golden.
Unfortunately, I can’t make a pie for all of you (if I could, I would), but since I can’t, I hope you feel a little bit of my love when you serve this to your family.
Other gluten-free pie recipes to try: Need some more tips on working with gluten-free pie crust? Check out this post for my Best Gluten-Free Flaky Pie Crust recipe. The crust recipe you see above is my Best Gluten-Free Flaky Pie Crust, but doubled, and with a touch more xanthan gum added.
No Bake Gluten Free Chocolate Cream Pie from Faithfully Gluten Free
Chocolate Raspberry Mousse Pie from My Gluten-Free Kitchen
Gluten-Free Chicken Pot Pie from Gluten-Free Palate
Gluten-Free Vegan Mocha Cream Pie from Sarah Bakes Gluten-Free
For the cherry pie filling:
For the pie crust:
To make the cherry pie filling:
To make the pie crust:
To assemble the pie:
Need some more tips on working with gluten-free pie crust? Check out this post for my Best Gluten-Free Flaky Pie Crust recipe. The crust recipe you see above is my Best Gluten-Free Flaky Pie Crust, but doubled, and with a touch more xanthan gum added.