Black-Bottom Cherry Pie

A tangy and juicy vegan cherry pie, made with dark, frozen cherries and a rich chocolate coconut ganache, featuring classic and gluten-free crust recipes.

Dark Cherry Pie Filling:
8 cups (or 1200g) frozen dark cherries
1 1/2 cups organic cane sugar
1/2 cup cornstarch or arrowroot powder
2 tbsps apple cider vinegar

Chocolate Ganache:
2 cups chopped dark chocolate
1 cup coconut cream (from a can of full-fat coconut milk)
1/2 tsp salt

Classic Buttery Double Crust (Option 1):
2 3/4 cups flour
3 tsps organic cane sugar
1 tsp salt
1 1/2 cups Earth Balance
1/2 cup shortening
1/2 cup water
2 tbsps apple cider vinegar
ice

Press-in Gluten-Free Almond Crust (Option 2):
1 1/2 cups ground almonds
1 cup brown rice flour
1/2 cup coconut oil, melted
4 tbsps maple syrup

View the full recipe at Emmylou’s Kitchen →