- 4 1/2 cups fresh tart cherries, pitted and halved
- 1/4 cup cornstarch
- 1 1/4 cups plus 1 Tbsp. sugar
- 2 batches of a vegan pie crust recipe
- 1 1/2 Tbsp. vegan margarine (Earth Balance brand works well in this recipe)
Place the cherries in a medium saucepan over medium-low heat, cover, and cook until most of the juice has been extracted, about 3-5 minutes.
Combine the cornstarch and 1 1/4 cups sugar in a mixing bowl. Add the cherries while still hot, stirring to combine well.
Return the mixture to the stove and heat over low heat for another couple minutes, just until thickened, stirring frequently. Allow to cool.
Pre-heat oven to 375.
Place on prepared pie crust in pie pan, then fill with cherry mixture, once cooled. Dot the top of the cherry mixture with dabs of cold vegan margarine.
To place the double crust on top, moisten the outer edge of the bottom pie crust, then carefully place the other crust on top, crimping the edges together.
Make a few slits in the top crust so that steam and moisture can escape, then sprinkle the top with the remaining 1 tablespoon of sugar.
Bake pie for approximately 50 minutes. Remove from the oven and allow to cool before serving, as it will be very hot.
Makes 8 to 10 slices of delicious homemade cherry pie.
Like making homemade vegan pies? Here's more egg-free and dairy-free recipes to try: