There’s no butter or refined sugar in this vegan cherry pie recipe – so you can have your pie and eat it too!
Jabadabadoooo! It’s cherry pie! And it’s vegan. Made from all healthy ingredients.
What, no butter or sugar? How dare you call it a pie, you might be thinking. But guys, in all seriousness.
I could eat this pie forever.
And this thingy here is even better. I do get sugary, buttery, flakey pie.
But sometimes you really don’t want to wreck your diet.
Or you just don’t feel like eating a gazillion calories in a sliver of something so small you can’t even identify it. Or you just want dessert to be healthy because that’s how you role.
And that’s totally cool because this is the perfect recipe for you!
Now I’d be lying if I told you this pie is as easy as making it from a frozen crust and canned cherry pie filling.
It is probably even a tad more complicated to make than a pie from scratch with a regular pie crust.
But let’s just review: You will end up with an awesomely tasty cherry pie. Which is vegan.
And good for you. SO worth working just a little harder for!
Vegan Cherry Piemade it? tap the stars to add your rating!
Crust – Dry Ingredients
- 1 cup whole grain spelt flour
- 1/2 cup oat flour ((or 2/3 cup rolled oatsground in food processor))
- 1/4 cup corn flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon allspice
Crust – Wet Ingredients
- 1 medium sized banana (mashed)
- 4 tablespoons ground flaxseed
- 2 tablespoons agave nectar or maple syrup
- 2 tablespoons canola oil
- 4 cups cherries (fresh or frozen)
- 1/4 – 1/2 cup agave nectar (depending on the sweetness of the cherries)
- Pinch of ground vanilla (or seeds from 1/2 pod (or a few drops vanilla extract))
- 1/4 cup cornstarch (dissolved in a bit of water to make a slurry)
- To make the crust, combine the dry ingredients in a large bowl.
- In a smaller bowl, mix the wet ingredients together very well. Add wet ingredients to dry ingredients and using your hands, mix until a firm dough forms. Wrap in cling foil and chill for 30-60 minutes.
- To prepare the filling add the cherries to a large pot together with the agave nectar and vanilla.
- Bring to a boil and cook on a low heat for 5 minutes.
- Add the cornstarch slurry and mix in very well. Bring to a boil once more and take off the heat.
- Preheat the oven to 400°F. Grease a 9-inch pie dish.
- Between two sheets of parchment paper roll out 2/3 of the dough to fit the pie dish, about 1/8 inch thick. Stab several times with a fork and pre-bake for 10 minutes.
- While the bottom crust is pre-baking, roll out the remaining dough and cut into your desired shapes to make the top crust.
- Remove the pie dish from the oven, spread the bottom crust with the cherry filling and create your top crust.
- Bake for 15 minutes. Then turn down the heat to 350°F and cover the pie with aluminum foil. Continue baking for 30 minutes. Remove the aluminum foil and finish baking the pie for 5 more minutes.
Nutrition is for 10 servings using 1/4 cup of agave nectar in the filling.