This holiday season I made a delicious Vegan Cherry Pie. It has a tart and sweet flavor, with a nice, golden pie crust. I only used a handful of ingredients in making this classic pie!
I love to buy my baking ingredients and fresh veggies from Whole Foods Market, Wegmans and Sprouts Farmers Market. Their selection is outstanding. If you’d like to see some great kitchen essentials, check out the ones I use on my Shop Page.
Vegan Cherry Pie
Gluten free pie crust, of your choice
5 Cups of frozen cherries
3/4 Cup of organic sugar sweetener
1/4 Cup of cornstarch
1/2 Teaspoon of Himalayan salt
-Preheat the oven to 400F.
Add the frozen cherries to a medium pot along with all of the filling ingredients. Organic sugar sweetener, cornstarch, and Himalayan salt. Simmer until warm for about 10 minutes. Then set aside.
-Roll out the bottom half of the crust in the pie plate and fill with cherry pie filling. Then roll out the remaining dough and top with a full top pie crust or lattice work if you prefer. Fold dough top and bottom around the parameter of the pie. Brush the top of the pie crust with almond nondairy milk for a vegan egg wash.
-Bake the vegan cherry pie for 15 minutes at 400F degrees, then lower the heat to 350F degrees until it’s done about 20-30 minutes according to your oven. The pie is done when the crust is golden brown.
-Then remove from the oven and let the pie cool completely for the filling to set. You can also eat it hot too!! Enjoy!