Gluten Free Vegan Cherry Pie

by Jill Dalton

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!

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… Desserts Gluten Free Vegan Cherry Pie European Print Recipe
Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 3.7/5
( 19 voted )

Ingredients

1 1/4 cup almond meal
1/3 cup tapioka starch
2 Tbsp ground flax meal
4 Tbsp water
1 Tbsp lemon juice
1 - 16 oz  bag frozen cherries
1/2 cup water
3 dates
1 Tbs arrowroot powder
1/2 cup oats
1/2 cup almond meal
3 dates
cinnamon

Instructions

  1. Preheat oven to 350°
  2. Mix the flax meal and 4 Tbsp of water together and let sit for 5 minutes
  3. Mix together the almond meal, tapioka starch, lemon juice and flax mixture
  4. Form mixture into a ball
  5. Lay out a piece of parchment paper and place the ball in the middle
  6. Place another piece of parchment on top and roll ball into a large flat circle with a rolling pin
  7. Press into a pie plate and form a crust edge with your fingers
  8. Pour all but 1/2 cup of the cherries onto the crust
  9. Mix together the 1/2 cup cherries, water, dates and arrowroot powder
  10. Pour mixture over the cherries in the pie pan
  11. Mix the oats, almond meal and dates in a blender until it forms a crumbly mixture
  12. Sprinkle this mixture over the cherries
  13. Dust lightly with cinnamon
  14. Bake for 45 minutes.

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15 comments

Martha October 21, 2018 - 3:01 pm

Are you using frozen dark cherries, and how large is the bag?

Reply
Jill Dalton October 22, 2018 - 8:43 am

Yes, they are frozen dark cherries, 16 oz. =)

Reply
Larissa October 21, 2018 - 6:44 pm

Wow looks amazing!! Can I use almond flour instead of almond meal?

Reply
Jill Dalton October 22, 2018 - 8:40 am

yes

Reply
Rachel November 5, 2018 - 1:51 pm

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!

Reply
Jill Dalton November 5, 2018 - 4:58 pm

That’s Fantastic!

Reply
Anna November 13, 2018 - 10:01 am

Jill, can I make this ahead? Can I store the pie in refrigerator? I want to make it for Thanksgiving family gathering:) Thank You!

Reply
Jill Dalton November 14, 2018 - 9:34 am

Yes, it will keep for quite a few days =)

Reply
Jodiana Tork February 4, 2019 - 3:08 pm

Did you use the cherries frozen or did you defrost them first?

Reply
Jill Dalton February 5, 2019 - 9:15 am

I just used them frozen

Reply
Mary April 19, 2019 - 5:16 pm

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.

Reply
Jill Dalton April 20, 2019 - 10:16 am

yes =)

Reply
Jill Dalton August 2, 2020 - 11:53 am

I haven’t tried making it with tapioca or wheat flour but I think the oat flour would work.

Reply
Hannah July 20, 2019 - 6:15 pm

This pie was terrible.
I followed the recipe exactly.
Terrible.

Reply
Mary Jean August 1, 2020 - 10:25 am

why did you describe it as terrible? like how was it terrible IYO?

Reply

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