Dairy Free Cherry Pie
Few desserts hit quite like a classic cherry pie fresh from the oven, and this version delivers every bit of that deep, jammy, sweet-tart filling tucked inside a beautifully flaky double crust. The secret to keeping the pastry buttery and tender without any dairy is cold dairy-free butter worked into the flour until you get those perfect pea-sized crumbles — the same technique that makes a traditional pie crust so irresistible. A touch of almond extract in the filling is a quiet little move that makes the sour cherries taste even more intensely like themselves, and the cornstarch ensures everything sets up into clean, glossy slices rather than a soupy mess. Letting the filling cool before it goes into the crust and then giving the finished pie a full two hours to rest after baking are the two steps that separate a stunning slice from a disappointing one. The egg wash gives the top crust that gorgeous deep golden color and a subtle sheen, and a sprinkle of coarse sugar adds just enough crunch to make every bite feel special. This pie serves 8, so it's the kind of thing you bring to a gathering and watch disappear — no one will guess it's completely free of dairy.
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Learn more →Ingredients
8 servings
For the crust
- 2 ½ cups all-purpose flour
- 1 tbsp granulated sugar
- 1 tsp salt
- 1 cup dairy free butter, cold and cut into ½-inch cubes
- 6–8 tbsp ice water
For the filling
- 6 cups fresh or frozen pitted sour cherries (about 2 lbs), thawed and drained if frozen
- ¾ cup granulated sugar
- 3 tbsp cornstarch
- 1 tbsp lemon juice
- ¼ tsp almond extract
- ¼ tsp salt
- 1 tbsp dairy free butter, cut into small pieces
For the egg wash
- 1 large egg
- 1 tbsp water
- 1 tbsp coarse sugar (optional)
Instructions
- 1
In a large mixing bowl, whisk together the flour, 1 tbsp granulated sugar, and 1 tsp salt. Add the cold dairy free butter cubes and work them into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible.
- 2
Drizzle in ice water 1 tablespoon at a time, tossing with a fork after each addition, until the dough just holds together when pressed — it should not be sticky or wet. Divide the dough into two equal discs, wrap each in plastic wrap, and refrigerate for at least 1 hour.
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