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Gluten Free Vegan Cherry Pie
Cherry Pie is one of my favorite pies and especially when fall is here. What’s even better is when that pie is so good for you that you don’t have to feel guilty eating it. This Plant Based Vegan Cherry Pie nourishes you with cherries that are full of antioxidants and a healthy omega rich flax and almond crust. Your body and your tastebuds will be thanking you!
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Ingredients
Crust
- 1 ¼ cup almond meal
- â…“ cup tapioca starch
- 2 Tbsp flax meal
- 4 Tbsp water
- 1 Tbsp lemon juice
Filling
- 1 – 16 oz frozen cherries
- ½ cup water
- 3 deglet dates
- 1 Tbs arrowroot powder
Crumble Top
- ½ cup organic rolled oats
- ½ cup almond meal
- 3 deglet dates
- cinnamon
Instructions
- Preheat oven to 350°
- Mix the flax meal and 4 Tbsp of water together and let sit for 5 minutes
- Mix together the almond meal, tapioca starch, lemon juice and flax mixture
- Form mixture into a ball
- Lay out a piece of parchment paper and place the ball in the middle
- Place another piece of parchment on top and roll ball into a large flat circle with a rolling pin
- Press into a pie plate and form a crust edge with your fingers
- Pour all but 1/2 cup of the cherries onto the crust
- Mix together the 1/2 cup cherries, water, dates and arrowroot powder
- Pour mixture over the cherries in the pie pan
- Mix the oats, almond meal and dates in a blender until it forms a crumbly mixture
- Sprinkle this mixture over the cherries
- Dust lightly with cinnamon
- Bake for 45 minutes.
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Nutrition info
Calories: 240kcalCarbohydrates: 28gProtein: 7gFat: 13gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.3gSodium: 2mgPotassium: 204mgFiber: 5gSugar: 12gVitamin A: 39IUVitamin C: 5mgCalcium: 70mgIron: 2mg
20 comments
Are you using frozen dark cherries, and how large is the bag?
Yes, they are frozen dark cherries, 16 oz. =)
Wow looks amazing!! Can I use almond flour instead of almond meal?
yes
I made this pie yesterday to take to a pie party. I absolutely loved it!! So nummy! I doubled the cherries and other filling amounts but left the crust and crumble the same. I did need additional cook time because of this. Thank you for sharing this amazing recipe! My husband wants me to use it to make home a peach pie next!
That’s Fantastic!
Jill, can I make this ahead? Can I store the pie in refrigerator? I want to make it for Thanksgiving family gathering:) Thank You!
Yes, it will keep for quite a few days =)
Did you use the cherries frozen or did you defrost them first?
I just used them frozen
If it’s not important to me to make this gluten-free, could I replace the tapioca flour with wheat or oat flour? Thanks! Looking forward to trying this for Easter this weekend.
yes =)
I haven’t tried making it with tapioca or wheat flour but I think the oat flour would work.
This pie was terrible.
I followed the recipe exactly.
Terrible.
why did you describe it as terrible? like how was it terrible IYO?
So the cherries are still frozen when you use them?
I do it that way just because I am impatient and usually don’t plan ahead to thaw them but it does better if they are thawed.
This is a nit to pick, but didn’t you say a cup and half of almond meal in the video when the recipe says 1 1/4 cup? Not that different, but I planning to use almond meal dried out from making almond milk and want to be as exact as I can.
Your recipe for the filling mentions 3 dates. You did not use them in the video. Can’t wait to make this Tuesday for my partners birthday. It’s the recipe he picked out.
Absolutely AMAZING! I I am always so incredibly surprised whenever a craving strikes and I can always rely on having a WFPB version that tastes even better and is making my body healthier! I didn’t even make the whole recipe. I simply made the filling and plopped it inside a sweet potato! 10/10