Vegan Cherry Pie with Lattice Top
Sweet-tart cherries under a golden lattice of flaky pastry, made without dairy, egg or nuts.
- Time2 hr 15
- LevelMedium
- Costabout £0.64 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Rub the flour, spread, vegetable fat and 1 tbsp sugar to coarse crumbs. Add the iced water a tablespoon at a time and bring together. Split in two, flatten, wrap and chill for 45 minutes.
45 min - 2
Mix the cherries, 125 g sugar, cornflour, lemon juice and vanilla. Leave for 15 minutes.
15 min - 3
Heat the oven to 200°C (180°C fan) with a baking tray inside. Roll out one piece of pastry and line a 23 cm pie dish. Pile in the cherries.
- 4
Roll out the second piece and cut into 10 strips about 2 cm wide. Weave over the top as a lattice, trim and crimp the edge. Chill for 15 minutes.
15 min - 5
Brush with oat milk and sprinkle with the last sugar. Bake on the hot tray for 20 minutes, then at 180°C (160°C fan) for 35 to 40 minutes until golden and the juices bubble thickly.
58 min 20 s - 6
Cool for at least 2 hours so the filling sets before cutting.
120 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
