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A close up of the vegan cherry apple pie in the pie pan after baking.

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.

Course Dessert
Cuisine American
Keyword Apple Pie, Cherry Pie, Pie, Vegan, Vegan Pie
Prep Time 20 minutes
Cook Time 1 hour
Dough Chilling 30 minutes
Total Time 1 hour 50 minutes
Servings 8 slices

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

  1. In a large bowl stir together 2 ½ cups flour, ½ Tablespoon sugar, and ½ teaspoon salt.

  2. Next, cut 1 cup plant-based butter into the flour mixture with a pastry cutter until it resembles a coarse meal.

  3. With a rubber spatula, stir in 7-8 Tablespoons ice water, one tablespoon at a time, until it clumps into large chunks of dough.

  4. 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.

  5. Divide the dough into two equal parts and form into round disks.

  6. Wrap with plastic wrap and refrigerate at least 30 minutes before using.

Apple Cherry Pie Filling

  1. Peel3 green apples and slice into thin slices, place in a large bowl and set to the side.

  2. In a medium saucepan, heat 1 cup halved and pitted cherries until the juices run, about 5 minutes.

  3. Remove the cherries and place in the large bowl with the apple slices, leaving most of the juices in the saucepan.

  4. 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.

  5. Add ½ cup plant-based butter to the saucepan and melt over low heat.

  6. Once melted, whisk in 3 Tablespoons flour and cook for about 1 minute.

  7. Next whisk in ¼ cup water and 1 cup sugar and bring to a boil, whisking occasionally.

  8. Remove from heat and mix in 2 teaspoons vanilla.

  9. Pour over the apple and cherry mixture and stir to coat.

Assemble the Pie

  1. Preheat the oven to 425°F.

  2. On a lightly floured surface, or a silicone pastry mat, roll out one disk of pie crust into a 12-inch circle.

  3. Transfer the rolled out dough to a 9-inch pie pan.Pour the filling into the pie crust, slightly mounded towards the middle.

  4. On a lightly floured surface, or a silicone pastry mat, roll out the second disk of pie crust into a 12-inch circle.

  5. If you plan to lattice the top, cut into 10, 1-inch thick strips.

  6. Arrange into a lattice pattern.

  7. Brush with oat milk and sprinkle with coarse sugar.

  8. Place in the center of the oven and bake for 15 minutes.

  9. After 15 minutes, reduce the heat to 350°F and bake for an additional 45 minutes.

  10. Remove from oven and allow to cool for at least 1 hour before slicing and enjoying.