Gorgeous cherries are in season, and I’ve been finding them everywhere lately. I haven’t had a cherry-free day in weeks! Organic cherries don’t usually show up where I live, so when they do, I happily grab as many as I can. This pie came from one particularly tasty batch and quickly became one of my favorite pie recipes. The filling is glossy and jammy, and the crust is cookie-like with a surprising “buttery” flavor despite being dairy-free and without butter substitutes.
The crust includes a hint of almond extract which gives it a deep, rich taste. For a vegan, gluten-free cherry pie that’s also oil-free and refined sugar-free, this version is simple, wholesome, and deeply satisfying.
If the lattice top looks intimidating, don’t worry—it’s easy to make and meant to look rustic. Imperfections are part of the charm, and everyone will be distracted by the glossy red filling peeking through. If you’d like an example of a lattice technique, check the recipe video for the strawberry rhubarb pie on the same blog for a clear demonstration of how to weave the strips together; the same approach applies here and is quite straightforward.
I used a fluted pastry cutter to give the lattice a decorative edge, which I like, but a regular knife or pizza cutter works perfectly well too. If you don’t have a fluted cutter, cut straight strips and press the edges with a fork for a classic finish.
Serving suggestion: a scoop of vegan vanilla ice cream melts into the warm cherry filling and makes every bite gloriously messy and irresistible.
Cherry Pie (Vegan, Gluten-Free)
This easy, homemade cherry pie highlights fresh seasonal cherries. It’s vegan, gluten-free, oil-free, and made without refined sugar—ideal when cherries are at their peak.
- Author: Audrey @ Unconventional Baker
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6″ pie
- Category: Pie
- Method: Baked
- Cuisine: Dessert
Ingredients
Pie Crust:
- ¾ cup white rice flour
- ¼ cup cashew butter
- ¼ cup dark maple syrup
- 1 tsp pure vanilla extract
- ½ tsp almond extract* (optional—or use an extra tsp vanilla)
Cherry Filling:
- ¾ cup chopped cherries
- 3 tbsp dark maple syrup
- 1 tbsp tapioca starch
- Juice of half a lemon
- ½ tsp cinnamon
Instructions
- Preheat the oven to 350°F. Lightly oil a 6″ pie plate or a similar-size baking dish and set aside.
- Place all pie crust ingredients into a food processor and blend until they form a cohesive dough. Gather the dough into a ball and knead lightly. Divide into two equal portions and shape each into a ball. Press one ball into a flat disk and press it into the prepared pie plate, covering the base and sides evenly to form the crust. Set aside.
- Mix the cherry filling ingredients in a small bowl using a fork until combined. Spoon the filling into the prepared crust and smooth into an even layer.
- Roll out the remaining dough between two sheets of parchment to about 1/8″ thickness. Cut into ½” strips. Lay several strips vertically across the pie, then weave horizontal strips across them to create a lattice. Re-roll scraps if you need more strips. Trim and press or flute the edges, then seal the rim with a fork.
- Bake for about 45 minutes, or until the crust is golden and the filling is bubbling and set. Cool the pie on a wire rack—the filling will firm up further as it cools. Slice and serve once it has cooled enough to hold shape.
Notes
*If you prefer not to use almond extract, substitute with an extra teaspoon of vanilla extract.
Use a fluted pastry cutter if you want decorative edges; a regular knife or pizza cutter works for straight strips.
There may be a little leftover dough; roll it into 2–3 small cookies, flatten with a fork, and bake alongside the pie for 7–9 minutes.
A hot pie will be slightly runny when first sliced—allow it to cool to room temperature for the filling to set more firmly.