What fruit dessert says summer is better than sweet cherry pie?
I took this beautiful photo while staying near the beach with friends on July 4th this year. This was far from my first cherry dessert – cherry pie, cherry stick, and cherry chocolate ice cream are all favorites – but it was my first vegetarian cherry pie. Success!
Yes, this dessert is a promise. If nothing else, it takes some effort to pit a cherry. But it’s worth your time. The pie was sweet and juicy, crisp and delicious. Plus, it feeds a bunch of people. You’ll have leftovers if you don’t have a crowd to feed.
Is cherry pie vegan?
The traditional cherry pie crust is made with butter and is not vegan. Some cherry pie recipes call for topping the cherry filling with a dollop of butter, but this recipe needs to include this step.
How to make vegetarian cherry pie
The main trick to making a cherry pie is to use vegan butter on the crust.
I like to make a traditional all-butter pie crust, using vegan butter instead of dairy. Some recipes call for mixing butter and shortening together, which also has the potential to be vegan. But I’ve never found a butter + shortening combination to be better than all butter.
Make the cherry pie filling
Many cherry pie recipes call for canned cherry pie filling. But the beauty of this pie is the use of fresh, dark, sweet cherries. One of the best is the Northwest cherry.
The cherries add a fresh flavor and unbeatable juiciness to the filling. I like to add lemon juice to the filling, which I started making last year when I tested my cherry cobbler. The slight acidity helps balance out the sweetness of the cherries.
Health benefits of sweet cherries
Of course, vegetarian cherry pie is a treat. But making desserts with healthy ingredients, like sweet cherries, gives me a lot of joy. I usually snack on fruit while preparing the filling.
Sweet cherries are rich in anthocyanins. These plant-based compounds result in the fruit’s vibrant, deep red color. Anthocyanins can help fight inflammation. The anthocyanins in cherries are also antioxidants, which may help prevent cell damage from aging.
Cherries contain melatonin, which helps maintain a healthy sleep cycle. They are also a source of compounds, known as phenols, that can help protect the nervous system from the damage of stress and aging.
Finally, cherries are a natural source of serotonin, a chemical associated with improving mood and reducing stress. We win. We win.
Step by step
Prepare pie crust
The double pie crust for this recipe must sit in the refrigerator for at least an hour before being rolled and set. The longer, the better. You can prepare the crust as early as two days before making the cherry pie, making the whole process much more manageable.
Anyway, you can prepare the crust first. Let it cool a little bit, then start to core it.
Cherry pitting
This is the most time-consuming step in the recipe and my least favorite. However, I am now the proud owner of a cherry pot, which makes me go a lot faster.
You need 5 cups or 1.5 pounds of sweet cherries—a lot of them. Turn on music, talk to a friend, or watch reruns while doing it, and you’ll go much faster.
Cut cherries
After the cherries have been pitted, you need to cut them in half or quarters. I use both – half and quarter. Here’s a tip I learned from Sally’s blog.
The mix of large and small cherries helps make the pie filling juicy but not runny and ensures that it is evenly distributed throughout the pie.
Prepare pie filling
I like to prepare the cherry pie filling before I roll out the crust. This gives the cherries a little time to release their juices and allows the lemon and cherry flavors to blend together.
Shape your crust!
This recipe will do the trick if you want a traditional double crust. This option is most straightforward and less time-consuming than lattice shells or other shapes.
If you want a challenge, I suggest you try plaid leather! It doesn’t matter how perfect it looks in the end. The rustic checked leather is still festive and beautiful. There are many good tutorials online, including this one.
I like to pick up the crust with a fork after I’ve made the plaid. A split is less pretty than a curl, but it’s simpler. Go for it if you have the energy and motivation to do pleats.
Apply vegan eggwash
My baking “egg wash” recipe is always the same: equal parts non-dairy milk and agave or maple syrup. I use this egg wash to make scones, hand pies, omelets, and this vegetarian sweet cherry pie.
Eggwash is unnecessary, but it will make your finished pie look prettier. After washing the liquid, I also like to sprinkle some sparkling sugar on the cherry pie. This is another small decoration that is optional but is pretty.
bake
Once your pie is decorated, it’s ready to bake! The recipe provides more baking details.
rest
Cherry pie needs 3-4 hours of cooling and setting time before it can be sliced and eaten. This is a great baking plan if you have time to make it in the morning and enjoy it in the evening.
How long should I bake a vegetarian cherry pie?
Sweet cherry pies take a long time to bake. Baking the bottom of a double pie crust is tricky (not impossible, but as far as pie baking goes, it’s the next stage). So, the risk of a terrible bottom is high.
I recommend baking it for a full hour to make sure the bottom is firm and not wet. The bottom will probably be paler than when you baked it, but it should be fully cooked and slightly browned.
Bake the cherry pie at 425 degrees Fahrenheit for 15 minutes, then turn the oven to 350 degrees Fahrenheit and continue baking for 45 to 55 minutes.
When you take the pie out of the oven, it should be browned, but it’s also possible to burn the edges during baking. If it starts to brown, I recommend putting some tinfoil around the edges of the pie while it’s still cooking. You can buy a special pie crust protector if you are a regular pie baker.
Storage cherry pie
Cherry pie can be kept at room temperature for about two days. I like to cover my cake with foil. After two days, I put the leftover pie in the fridge. They can be kept for another three days (five in total).
Can I freeze the leftover cherry pie?
If you keep leftover cherry pies for four days or more, consider freezing them. Pie slices freeze and defrost well.
This article has good information on thawing and reheating. The first step is defrosting at room temperature for an hour. You can then bake the pie at 375 degrees Fahrenheit for 10 minutes or bake the whole defrosted pie for 30-35 minutes.
Cherry pie topping
Even though this is a somewhat complicated dessert recipe, the cherry pie ingredients are simple. For the crust, you’ll need all-purpose flour, salt, vegan butter, and ice water. The choice of vegan butter is up to you, but I recommend using small sticks instead of barrels of butter. It makes measurement easier.
The pie is filled with cornstarch, lemon juice, and cane sugar, and its main ingredient is dark, sweet cherries from the American Northwest!
Can I use frozen cherries in recipes?
Yes, you can use frozen sweet cherries in cherry pies. This allows this recipe to be eaten all year round rather than seasonally.
If you use frozen pitted sweet cherries, thaw them completely before slicing them into the recipe.
Frozen cherries may release some juice when thawed, which is good. You can even press them gently with a colander to help the process. That way, they don’t make the pie filling juicy.
Ingredients
2 1/2 cups unbleached all-purpose flour (300 grams)
1 teaspoon kosher salt
1 tablespoon cane sugar (12 grams)
16 tablespoons vegan butter (224 grams/2 sticks)
1/2 cup ice water (118 mL, more as needed)
1 tablespoon white vinegar
For the filling:
3 cups pitted and quartered sweet cherries
2 cups pitted and halved sweet cherries
3 tablespoons freshly squeezed lemon juice
4 tablespoons cornstarch (32 grams)
1/2 cup cane sugar (96 grams)
pinch cinnamon
For decoration:
2 tablespoons non-dairy milk
2 tablespoons agave or maple syrup
Instructions
- Prepare the crust. Combine the flour, sugar, and salt in a large bowl. Add the butter and use a pastry knife or two knives to cut it into pea-sized pieces. Alternatively, you can put the flour, salt, and sugar in a food processor, add the butter, and blend until the ingredients are combined and the butter is the size of a pea.
- Mix ice water with vinegar. Add a small amount of water to the flour mixture and stir with a spatula. As long as the dough sticks, it’s not wet or sticky, and you squeeze it in your hand, and it sticks, you’re good. If your dough is too crumbly to stick together, use a teaspoon to add extra ice water until it sticks. Transfer the dough to a floured work surface and mold it into two discs. Wrap in plastic wrap and refrigerate for at least 2 hours. You can keep the dough in the refrigerator for up to 2 days or freeze it later.
- When the dough has cooled, preheat the oven to 425F. Dust the work surface and rolling pin with flour.
- On a floured work surface, roll one dough into a 1/4-inch-thick (about 12 inches in diameter) circle. Gently transfer this dough ring to a greased or lightly greased 9.5-inch pie pan. Refrigerate the dish to chill while you prepare the cherry filling.
- Combine the cherries, lemon juice, cornstarch, sugar, and cinnamon in a mixing bowl. Set the filling aside while you prepare the top crust.
- Roll out another dough tray and spread it again on a floured surface. Make a simple double crust or checkered crust (your preference).
- Use a slotted spoon to transfer the cherries to a dough-lined pie pan. Put the top crust over the bottom. Crimp edges as needed. If using a traditional double skin, cut small slits in the top skin to allow steam to escape.
- Bake for 15 minutes. Reduce the oven temperature to 350 degrees Fahrenheit and continue baking for 45 to 55 minutes, or until the crust is deep golden brown and the filling is bubbly. Allow the pie to cool for at least 3 hours before slicing and serving.
You can make a vegetarian cherry pie to your liking. It’s delicious on its own. It’s delicious with a scoop of raw cashew whipped cream. And, as you can see, its next level is a scoop of mastic-free ice cream.
Hopefully, you’ll get a chance to enjoy this classic and nostalgic dessert while summer (and cherry season) is in full swing. Happy baking!
