Cherry Pie with Crumb Topping

Tart cherry filling sweetened with sugar and a hint of cinnamon. Covered with a crumb topping and baked in a buttery and flakey homemade crust.

Overview

A golden flaky crust filled with dark cherries and covered in a crumb topping. What’s not to love? This vegan cherry pie recipe is sure to turn some heads at your next family gathering.

Although nothing beats a homemade pie crust it is possible to truncate the process to homemade cherry pie. If you are in a pinch then a premade crust can save the day. Otherwise there are some equipment considerations to be aware of for this recipe.

You will need a 9 inch pie plate and a rolling pin. A food processor will also make life easier for this recipe. It is possible to make the crust by hand but the butter might not be as evenly distributed as when using one.

Baking Notes

Make the crust

Begin by adding the flour, salt, and vegan butter to the food processor bowl. The vegan butter doesn’t need to be softened for this step. Pulse the ingredients until they are combined and start to form pea sized pieces.

Then add the ice water and pulse the ingredients again until a dough starts to form. Lightly flour a work surface and empty the contents of the food processor bowl. Use your hands to shape the dough into a ball. Then cover the dough with plastic wrap and place in the refrigerator to rest for at least one hour.

Shape the pie shell

After the hour has elapsed the dough can be shaped into a pie crust. Line your work surface with parchment paper. Then unwrap the dough from the plastic wrap and place it in the center of the parchment paper. Loosely place the plastic wrap over the dough and slowly start to roll the dough flat with a rolling pin.

The plastic wrap will help the pie crust dough keep from sticking to the rolling pin. Continue to roll the dough until it is approximately 1/8 inch thick. Carefully remove the plastic wrap and discard.

With one hand underneath the parchment paper tilt the pie plate towards the dough and flip both in unison. Adjust the pie shell if needed and then lightly press the parchment paper into the base of the pie plate. Remove the parchment paper and discard. Use your fingers to fix any tears in the pie shell and shape the crust around the rim of the pie plate. Place the shaped pie crust in the refrigerator and move on to the next step.

Prepare the filling

For this recipe we used frozen dark cherries. Fresh cherries can also be used but make certain in both cases that the pits are removed before using with this recipe.

Add the cherries, along with, the remaining filling ingredients to a mixing bowl. Stir to combine the ingredients to evenly coat the cherries. Some of the dry ingredients will remain loose in the bowl. This is to be expected and is what helps the filling keep its structure after it is baked.

Crumb Topping

In a separate small mixing bowl add the crumb topping ingredients. Use a fork to break apart the vegan butter and stir to combine. It also helps to start the mixture by using your hands.

Break apart the butter into small pieces and slowly work the ingredients until they are incorporated. Alternatively, you can add the ingredients to a food processor bowl and pulse to combine.

Once the crumb topping is ready we can move on to assembling the cherry pie. Retrieve the pie plate with the shaped pie shell from the refrigerator and set it on the work surface.

Assembly and Bake

Preheat the oven to 425ºF and adjust the rack to the center position. Add the filling to the pie shell and even the top of the filling as best as you can. Next, evenly distribute the crumb topping over the filling. Use your hands or a small spatula to even the crumb topping.

When the oven comes up to temperature transfer the pie to the oven and bake for 10 minutes. Then lower the heat to 350ºF and bake for another 60 to 70 minutes. Or until the top and crust are golden brown and the filling starts to bubble.

When the time elapses use pot holders or oven mitts to remove the pie from the oven. Place on a wire rack and allow to cool to room temperature before moving to the refrigerator. Allow the pie to set in the refrigerator for several hours before serving. This pie goes great with a dollop of vegan vanilla ice cream on top. Enjoy!

Storage

Wrap the top of the pie plate in a sheet of aluminum foil or plastic wrap. In between servings cover the pie and store in the refrigerator. The pie should store nicely for up to a week before the freshness starts to taper off.

If you like this recipe be sure to check out our other recipes below:

• Apple Pie with Crumb Topping
• Blueberry Pie with Crumb Topping
• Lemon Cake
• Gingerbread Muffins
• Blueberry Muffins
• Pecan Brownies