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

Print Recipe
Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 3.1/5
( 38 voted )


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

Crumble Top
1/2 cup oats
1/2 cup almond meal
3 dates


  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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Martha October 21, 2018 - 3:01 pm

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

Jill Dalton October 22, 2018 - 8:43 am

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

Larissa October 21, 2018 - 6:44 pm

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

Jill Dalton October 22, 2018 - 8:40 am


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!

Jill Dalton November 5, 2018 - 4:58 pm

That’s Fantastic!

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!

Jill Dalton November 14, 2018 - 9:34 am

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

Jodiana Tork February 4, 2019 - 3:08 pm

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

Jill Dalton February 5, 2019 - 9:15 am

I just used them frozen

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.

Jill Dalton April 20, 2019 - 10:16 am

yes =)

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.

Hannah July 20, 2019 - 6:15 pm

This pie was terrible.
I followed the recipe exactly.

Mary Jean August 1, 2020 - 10:25 am

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

Michael Habony December 31, 2020 - 6:29 am

So the cherries are still frozen when you use them?

Jill Dalton January 1, 2021 - 11:09 am

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.

Jean Lofy January 17, 2021 - 9:22 pm

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.

Maureen March 27, 2022 - 9:40 pm

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.

Yolanda March 31, 2022 - 7:15 pm

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


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