Vegan Cherry Pie

On January 15th of this year, filmmaker and visual artist David Lynch passed away. My husband is a big David Lynch fan and over the years he has introduced me to his films. Last year I finally watched Lynch's series Twin Peaks. It has been quite an adventure stepping into Lynch's worlds. Inland Empire and Mulholland Drive are my two favorite Lynch Films. We were deeply saddened by his passing and the fact that there would never be something new created by him.

On January 19th, I shared a recipe for vegan cherry pie on my Instagram in honor of David Lynch. You can check out that post here. If you aren't familiar with Lynch's work, cherry pie was a big part of Twin Peaks.

In yesterday's blog post, I shared my recipe for vegan apple pie. Today I figured I would share my recipe for vegan cherry pie.

Vegan Cherry Pie

• 2 vegan store bought frozen pie crusts

• 2 12 oz bags of frozen cherries

• 1 tsp vanilla extract 

• 1/2 a lemon

• 1 tsp cinnamon 

• 1 tbsp of cornstarch

• vegan margarine

• 1/4 cup of stevia plus a little extra to sprinkle on the pie (or vegan sweetener of choice.)

  (Note: Since the original post on Instagram from 1/19/25, I haven't been using Stevia as much)

Directions:

Preheat the oven to 400F.

Defrost pie crusts.

In a sauce pan add the frozen cherries with a little water so they don't stick. Cook the cherries for about 5 minutes and then drain the excess water.

Put the pot back on the flame and add vanilla, juice of the lemon, cinnamon, and 1/4 cup of stevia. Simmer the cherries for about another 5 minutes. The mixture will release more liquid. Then stir in the cornstarch and simmer for about another 5 minutes (until mixture thickens). 

Pour cooked mixture in one of the pie crusts. 

Take the other pie crust and place it between two pieces of wax paper and role flat with a rolling pin. Cut the dough into strips with a pizza cutter or knife.

Weave the pieces of dough on top of the filled pie. (There will be a little dough leftover). 

Rub margarine on top and lightly sprinkle with stevia or vegan sugar. (You could also mix 1 tbsp of maple syrup with 1 tbsp of vegan butter and brush on the crust).

Bake uncovered for 25 minutes. Turn pie around and place a piece of foil for 15 minutes (to prevent crust from burning). Then uncover and bake for 5 more minutes. 

Let pie cool off. Then place in the fridge for at least 3 hours before serving.  

Serve with vegan whipped topping or ice cream.

Enjoy!

Are you familiar with work of David Lynch? If so, what have you seen? Do you have a favorite movie of his? Let me know in the comments.

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Jennifer Shlomovich is a recovering people-pleaser turned confidence coach. As the only vegan in her household, she knows firsthand how challenging it can be to stay true to your values when the people around you aren’t on the same path. For years, she put everyone else’s needs ahead of her own, but through her journey, she discovered the power of setting boundaries, living by her values, and confidently prioritizing her well-being. Now, she helps busy women simplify plant-based living so they can improve their health, save time, and feel supported—even if their family isn’t on board. On her YouTube channel, The Confident Vegan, she shares inspiring interviews, practical tips, and empowering conversations about what it really means to live in alignment with your values. She is also the co-host of That Vegan Morning Show with Kimberly Winters of the Did You Bring The Hummus podcast—where they help you start your day the vegan way, live every Monday at 7 AM ET on YouTube.