Cherry Apple Pie
Last Updated on July 21, 2022 by Annie
Flaky pastry surrounds a sweet yet tart filling in this vegan apple cherry pie recipe. The vegan all-butter pie crust adds a buttery layer around a decadent apple and cherry filling. Serve this vegan pie with a large scoop of non-dairy ice cream or a warm cup of coffee.
Have you ever had a slice of pie and thought, “this, this is the best thing I have ever consumed”? This cherry apple pie is just that. Between bites of sweet yet tart cherries and apple slices are flaky and buttery bites of pastry crust topped with a vegan ice cream and you are in pie heaven.
The idea for this vegan cherry apple pie had the most humble beginnings. It started with a simple apple pie for a Cigar and Whiskey night I set up for my husband. When I began searching for foods (specifically desserts) that pair well with whiskey, I noticed apple pie pop up a few times. I made Natasha’s Kitchen Best Apple Pie Recipe and it was consumed quite quickly.
As I got ready to make a dessert to a 4th of July party the week after the cigar and whiskey night, I settled on a blend of the two most American desserts out there Cherry + Apple Pie. Using the Best Apple Pie Recipe as a guide, this sweet and tart pie was born.
Why We LOVE this Cherry Apple Pie
- Sweet with just a hint of tart. Between the granny smith apples and the fresh cherries there is a slight tart flavor that balances perfectly with the sweet filling and buttery vegan pie crust.
- Completely vegan. With two vegan swaps this decadent pie is delightfully vegan.
- Great for any time of day. Whether you want a slice of breakfast pie (don’t knock it till you try it), an afternoon snack, or an after dinner dessert, this fruit pie hits the spot.
How to Make Vegan Cherry Apple Pie
Ingredients You’ll Need
- Double Pie Crust: I made this vegan pie crust with flour, sugar, salt, plant-based butter, and ice water.
- Cherries: I used fresh cherries that have been pitted and cut in half.
- Apples: Granny smith apples work best in this recipe, peeled and then thinly sliced.
- Sugar: To balance the tartness of the apples.
- Plant-based butter + vanilla: All the flavor.
- Flour: Helps thicken the filling.
- Spices: A mixture of cinnamon and all spice add a little flavor to the filling.
Step-By-Step Directions
This delicious vegan pie can simply be broken down into three steps, making the pie crust, cook the filling, and assemble the pie.
Make the Pie Crust
- Mix dry ingredients: In a large bowl stir together flour, sugar, and salt.
- Cut in butter: Next, cut the plant-based butter into the flour mixture with a pastry blender until it resembles a coarse meal.
- Stir in ice water: With a rubber spatula, stir in the water, one tablespoon at a time, until it clumps into large chunks of dough.
- Form into ball: Pour the dough out onto a lightly floured surface and form into a ball. Be careful not to over-work or knead the dough, simply fold the clumps together.
- Make 2 round disks: Divide the dough into two equal parts and form into round disks.
- Wrap and chill: Wrap with plastic wrap and refrigerate at least 30 minutes before using.
Apple Cherry Pie Filling
- Prep the apples: Peel the green apples and slice into thin slices, place in a large bowl and set to the side.
- Cook cherries: In a medium saucepan, heat halved and pitted cherries until the juices run, about 5 minutes.
- Remove cherries from pan: Remove the cherries and place in the large bowl with the apple slices, leaving most of the juices in the saucepan.
- Season the filling: Sprinkle the apples and cherries with cinnamon and all spice, and stir to coat.
- Melt butter: Add the plant-based butter to the saucepan and melt over low heat.
- Thicken with flour: Once melted, whisk in flour and cook for about 1 minute.
- Add sugar and water: Next whisk in the water and sugar and bring to a boil, whisking occasionally.
- Stir in vanilla: Remove from heat and mix in vanilla.
- Coat the fruit: Pour over the apple and cherry mixture and stir to coat.
Assemble the Pie
- Preheat the oven to 425°F.
- Roll out dough: On a lightly floured surface, or a silicone pastry mat, roll out one disk of pie crust into a 12-inch circle.
- Place dough in pie pan: Transfer the rolled out dough to a 9-inch pie pan.
- Add filling: Pour the filling into the pie crust, slightly mounded towards the middle.
- Roll out top crust: On a lightly floured surface, or a silicone pastry mat, roll out the second disk of pie crust into a 12-inch circle.
- Cut into strips: If you plan to lattice the top, cut into 10, 1-inch thick strips.
- Lattice: Arrange into a lattice pattern (Check out this tutorial from Sally’s Baking Addiction for a better visual)
- Finish the top: Brush with oat milk and sprinkle with coarse sugar.
- Bake: Place in the center of the oven and bake for 15 minutes.
- Reduce heat and finish baking: After 15 minutes, reduce the heat to 350°F and bake for an additional 45 minutes.
- Cool: Remove from oven and allow to cool for at least 1 hour before slicing and enjoying.
Helpful Kitchen Tools
Here are just a few simple kitchen tools I have in my kitchen that help make this vegan pie recipe a little easier.
- Pastry Blender– A comfortable handle with sharp blades that make cutting butter and shortening into dry ingredients delightful.
- 9-inch Pie Pan– It never hurts to have a few reusable pie pans around.
- Pastry Mat– The most helpful tool (aside from a rolling pin) when it comes to rolling the right sized pie crust.
Dairy-Free and Vegan Changes to Cherry Apple Pie
- Plant-Based Butter– I used Country Crock Plant Butter to keep this a simple and vegan recipe.
- Oat Milk– Instead of an egg wash on the crust, I used oat milk to keep it vegan.
What to Serve with Apple and Cherry Pie
I am a big fan of keeping pie pretty simple when it comes to serving. This recipe was photographed with Oatly Vanilla Ice Cream, pure and simple. Some other ways you might find yourself dishing out this pie include but are not limited to:
- Topped with a vegan whipped topping like Truwhip Vegan.
- Served warm with your morning cup of coffee. Don’t knock breakfast pie until you try it y’all.
- Right out of the pie pan after waiting a respectable 30 seconds after baking. No judgement here.
Frequently Asked Questions
How do you store apple cherry pie?
This cherry apple pie will keep in the refrigerator for up to 5 days after baking. Be sure to store in an air-tight container, or cover tightly with plastic wrap.
More Decadent Pies
Got pie on the mind? Here are a few more delicious pies to try:
If you tried this vegan cherry apple pie recipe feel free to leave a comment below! I would love to hear how it went! Or, snap a picture and share it with me on Instagram by tagging @mylifeafterdairy to share all your life after dairy adventures!
You can also sign up for my newsletter for even more dairy-free goodness!
Vegan Cherry Apple Pie
A flaky yet buttery vegan all-butter pie crust surrounds a sweet yet tart filling in this decadent apple cherry pie recipe.
Ingredients
Vegan All-Butter Pie Crust
- 2 ½ cups Flour
- ½ Tablespoon Sugar
- ½ teaspoon Salt
- 1 cup Plant-based Butter
- 7-8 Tablespoons Ice water
Apple Cherry Pie Filling
- 1 cup Fresh Cherries seeded and sliced in half
- 3 Granny Smith Apples peeled and thinly sliced
- 1 teaspoon Cinnamon
- ⅛ teaspoon All-spice
- ½ cup Plant-based butter
- 3 Tablespoons Flour
- ¼ cup Water
- 1 cup Sugar
- 2 teaspoons Vanilla
Crust Topping
- Oat milk to brush on top
- Sugar in the raw to sprinkle on top
Instructions
Make the Pie Crust
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In a large bowl stir together 2 ½ cups flour, ½ Tablespoon sugar, and ½ teaspoon salt.
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Next, cut 1 cup plant-based butter into the flour mixture with a pastry cutter until it resembles a coarse meal.
-
With a rubber spatula, stir in 7-8 Tablespoons ice water, one tablespoon at a time, until it clumps into large chunks of dough.
-
Pour the dough out onto a lightly floured surface and form into a ball. Be careful not to over-work or knead the dough, simply fold the clumps together.
-
Divide the dough into two equal parts and form into round disks.
-
Wrap with plastic wrap and refrigerate at least 30 minutes before using.
Apple Cherry Pie Filling
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Peel3 green apples and slice into thin slices, place in a large bowl and set to the side.
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In a medium saucepan, heat 1 cup halved and pitted cherries until the juices run, about 5 minutes.
-
Remove the cherries and place in the large bowl with the apple slices, leaving most of the juices in the saucepan.
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Sprinkle the apples and cherries with 1 teaspoon cinnamon and ⅛ teaspoon all spice, and stir to coat. Set the bowl aside while you make the filling.
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Add ½ cup plant-based butter to the saucepan and melt over low heat.
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Once melted, whisk in 3 Tablespoons flour and cook for about 1 minute.
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Next whisk in ¼ cup water and 1 cup sugar and bring to a boil, whisking occasionally.
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Remove from heat and mix in 2 teaspoons vanilla.
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Pour over the apple and cherry mixture and stir to coat.
Assemble the Pie
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Preheat the oven to 425°F.
-
On a lightly floured surface, or a silicone pastry mat, roll out one disk of pie crust into a 12-inch circle.
-
Transfer the rolled out dough to a 9-inch pie pan.Pour the filling into the pie crust, slightly mounded towards the middle.
-
On a lightly floured surface, or a silicone pastry mat, roll out the second disk of pie crust into a 12-inch circle.
-
If you plan to lattice the top, cut into 10, 1-inch thick strips.
-
Arrange into a lattice pattern.
-
Brush with oat milk and sprinkle with coarse sugar.
-
Place in the center of the oven and bake for 15 minutes.
-
After 15 minutes, reduce the heat to 350°F and bake for an additional 45 minutes.
-
Remove from oven and allow to cool for at least 1 hour before slicing and enjoying.
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