Vegan Sour Cherry Pie
This vegan sour cherry pie is sweet, tangy, and perfectly nostalgic. Frozen sour cherries simmer into a bright, jammy filling that sets with vanilla pudding powder, all tucked into a crisp sweet crust. Chill it well and you’ll get clean slices with that gorgeous ruby-red center.
Crust Instructions
- Prepare the sweet vegan pie dough according to its recipe, fit it into a pie dish, and chill.
- Blind bake the crust if your dough recipe recommends it (this helps keep it crisp under the filling). Let it cool completely before filling.
Sour Cherry Filling Instructions
- Add the frozen sour cherries and sugar to a saucepan. Heat over medium heat until the cherries release their juice and the mixture comes to a simmer.
- In a small bowl, whisk the vanilla pudding powder with the water until completely smooth.
- Stir the pudding mixture into the cherries. Cook for 2–3 minutes, stirring constantly, until thick and glossy.
- Remove from the heat and let it cool for about 10 minutes (it will thicken more as it cools).
Assemble and Chill Instructions
- Pour the slightly cooled sour cherry filling into the cooled pie crust and smooth the top.
- Refrigerate for at least 4 hours (or overnight) until fully set and sliceable.
- Slice and serve.
- Store covered in the fridge for up to 4–5 days.
Notes
- This one is intentionally sweet to balance sour cherries — if your cherries are less tart, reduce sugar a bit.
- Let the filling cool slightly before pouring so the crust stays crisp.
- Chilling time matters for clean slices — overnight is ideal.
- Top with vegan whipped cream or a dusting of powdered sugar if you like.
Equipment Needed
- Pie Dish
- Oven
- Parchment Paper
- Saucepan
- Stove
- Whisk
- Bowl
- Spatula
- Kitchen Scale
- Measuring Cups
- Knife
- Food Storage Container
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