The holiday season is approaching so quickly and you still haven’t figured your dessert? These sweet and juicy vegan cherry pies are a perfect dessert that can be served on special occasions, such as Thanksgiving dinner or Christmas dinner!
The little holiday vegan cherry pies are truly adorable. They have the most incredible, juicy filling that is absolutely vegan. No gelatine needed!
A cherry pie reminds of my childhood. The smell of cherries screams “summer” or “holidays”! Maybe you are asking why I write this recipe now in autumn. Well, here in Australia where I am right now, it’s almost the end of autumn and summer will be here very soon!
Plus, you need a vegan dessert for Thanksgiving dinner. Something easy yet tasty and vegan so you can bluff your meat-eater friends. Or your vegan friends who haven’t tried these magic cherry pies yet!
Of course, you can easily buy a frozen cherry crust and just defrost at home but that’s not exactly what you should be after if you want to impress your friends and family.
The filling is super nice and delicious. Instead of using gelatine, grab cornstarch (organic cornstarch works the best). That will make an amazing, gelatine-like gel that is great for a pie filling!
For enhancing the taste of cherries, add a little bit of vanilla extract. It’s great and you will enjoy the taste of cherries more!
More recipes for mini tarts and pies? Try these:
Holiday Vegan Cherry Pies
Equipment
- Pie dish (for 8 pies)
Ingredients
For crust:
- 2 cups corn flour or gluten-free plain flour mix
- 1/2 cup vegan butter soft or melted
- 1/4 cup applesauce
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp sea salt
- 1/4 cup brown sugar raw
For filling:
- 4 cups fresh cherries pitted
- 1/4 cup cornstarch
- 2 tbsp water
- 1/2 cup maple syrup
- 1 tsp vanilla extract optional
Instructions
- Preheat oven to 200 Celsius degrees (390 Fahrenheit) and prepare your pie dish.
- Start making the crust: mix all dry ingredients in one bowl and all the wet ingredients in another bowl.
- Carefully add mix wet ingredients to the bowl with mix dry ingredients. You may want to use your hands to make a dough that is fairly firm and doesn't crumble easily. Create a ball and wrap it in a cling foil. Let it chill in a fridge for at least 30 minutes.
- Now start making the filling: mix cornstarch in water until it dissolves.
- In a pot, add pitted cherries, maple syrup, and vanilla extract, if using. Bring to boil and let it boil for 5 minutes.
- Reduce the heat and now add dissolved cornstarch. Carefully mix it and bring it to boil once again. Boil it for approximately 2 minutes and then take the pot off the heat. Set it aside to cool.
- Prepare the crust. Roll the dough with a rolling pin (you may use two sheets of parchment paper as it's easier to roll the dough in between them). Don't make it too thin. You should use about 2/3 of dough for the bottom crust.
- Transfer the dough to the pie dish and create little pies. Fill them with your prepared filling.
- Now roll the remaining 1/3 of the dough and make your desired shapes and top with them the pies.
- Bake your mini cherry pies for about 15 minutes, then reduce the heat a little bit and finish up the baking in about the next 10 minutes.
Did you make this recipe? Don’t forget to tag me on Instagram @writtenbyvegan or use hashtag#writtenbyvegan or share it with your friends and family! You can also rate this recipe below! 🙂
Klara Walterova
Klara is a professional freelance writer for hire. She offers web content, blog posting, ghostwriting and copywriting. She writes for a healthy lifestyle, wellness and travel websites. She focuses on veganism and the vegan diet. When she's not writing, she develops new tasty vegan recipes, travels the world or plays with her cats. Please contact her for her online writing services on her website writtenbyvegan.com or visit her Instagram profile @writtenbyvegan.