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Vegan and Gluten Free Cherry Blueberry Pie

Sometimes life calls for a luscious, sweet and juicy fruit-filled pie, and this easy vegan and gluten free version fits the bill! This recipe was even featured People Magazine’s July 2017 issue.

Vegan cherry blueberry pie in People Magazine

Why this Recipe Works:

  • The combination of cherries and blueberries gives this pie a delicious flavor and a deep, beautiful red color!
  • This pie is so easy to make, the hardest part is just waiting for it to cool!
  • The oatmeal crumb topping gives this pie an amazing rustic look.

If you’re looking for pie recipes to try out, look no further! You’ll love my Deep Dish Vegan Pumpkin Pie, my Raspberry Sorbet Pie, and my Chocolate Cream Pie with Pretzel Crust.

What makes this pie vegan?

  • Usually this type of pie calls for regular butter in the crust. This recipe replaces it with melted coconut oil. You would never know this pie was vegan!

How to Make this Vegan Cherry Blueberry Pie:

1. First, preheat your oven to 350º.  Then, let’s make the filling! Whisk cornstarch, 3/4 cup granulated sugar and 3/4 cup cherry juice reserved from the can (the rest can be discarded) in a medium sauce pan over medium-high heat; bringing it to a boil.  Cook until mixture thickens, about 1 to 2 minutes. Remove from heat and stir in cherries and blueberries. Set aside.

2. Now, it’s time for the crust. Combine 1 1/2 cups oat flour, 1/3 cup plus 4 teaspoons brown sugar, 5 tablespoons melted coconut oil and 1/2 teaspoon salt in a large bowl, and stir until blended. Press evenly on bottom and up the sides of a 9-inch pie plate. Pie crust pressed into blue pie panBake until set and lightly browned, about 20 minutes.

3. For the topping, combine rolled oats, cinnamon, remaining 3/4 cup oat flour, 1/3 cup brown sugar, 1 teaspoon granulated sugar, and 1/2 teaspoon salt in a large bowl. Then stir in the remaining 3 tablespoons of melted coconut oil. Stir well until the mixture begins to clump.

4. Spoon the cherry berry filling into the baked pie crust…

Cherry and blueberry filling in the pie crust in the pan …And then top evenly with oat crumb topping mixture. Place the pie on the top rack of your preheated oven.  Then, place a foil-lined baking sheet on the rack just below to catch any drips. Bake until juices are bubbling and the topping is browned, about 30 minutes.

5. Cool completely on a wire rack until the filling is firm, about 2 hours.  (This waiting period is by far the hardest part!)  Baked whole vegan cherry blueberry pie with oatmeal crumb topping on a cooling rack Baked whole vegan cherry blueberry pie with oatmeal crumb topping on a cooling rack

Finished vegan cherry blueberry pie with whipped cream in a pan with a piece taken out Piece of vegan cherry blueberry pie on a plate with whipped cream

Top Tips for Making this Vegan Cherry Blueberry Pie:

  • Serve this pie with non-dairy ice cream or my 2-Ingredient Coconut Whipped Cream!
  • No oat flour? No problem! Place old fashioned rolled oats in a food processor or blender and pulse until powdery and resembles flour.
  • If possible, using fresh blueberries yields the best results.
  • Once you pour out the cherry and blueberry filling, wash your pan right away to avoid a mess.
  • When shopping, be sure to to buy tart canned cherries, and not sweet!
  • When buying cornstarch, purchase a type that’s nonGMO.

Did you try this recipe? Give it a star rating and let me know what you think in the comments below. Your feedback is very helpful!

Vegan Cherry Blueberry Pie

Deliciously Vegan Cherry Blueberry Pie (Gluten free, too!)

Because sometimes life calls for a luscious, sweet and juicy cherry and blueberry-filled pie that's completely dairy-free, vegan and gluten free! (Although you'd NEVER know it!)
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Course: Dessert
Cuisine: gluten-free, plant based, vegan
Keyword: Vegan Cherry Blueberry Pie
Prep Time: 15 minutes
Cook Time: 32 minutes
Cooling Time: 2 hours
Total Time: 2 hours 47 minutes
Servings: 8 slices (one 9-inch pie)

Ingredients

Vegan Cherry Blueberry Pie

  • 2 14.5 oz. cans Tart Cherries (in water) drain and reserve liquid
  • 1 1/2 cups Fresh Blueberries
  • 3 T. Cornstarch
  • 3/4 cup + 1 tsp. Granulated Sugar divided
  • 2 1/4 cups Oat Flour Divided. No oat flour? No problem! Place old fashioned rolled oats in a food processor or blender and pulse until powdery and resembles flour.
  • 2/3 cup + 4 tsp. (packed) Light Brown Sugar divided
  • 8 Tb. Coconut Oil melted, divided
  • 1 tsp. Salt divided
  • 1/2 cup Old Fashioned Rolled Oats
  • 3/4 tsp. Ground Cinnamon

Instructions

Vegan Cherry Blueberry Pie

  • First, preheat your oven to 350º.  
  • Then, let's make the filling! Whisk cornstarch, 3/4 cup granulated sugar and 3/4 cup cherry juice reserved from the can (the rest can be discarded) in a medium sauce pan over medium-high heat; bringing it to a boil.  Cook until mixture thickens, about 1 to 2 minutes. Remove from heat and stir in cherries and blueberries. Set aside.
  • Now, it's time for the crust. Combine 1 1/2 cups oat flour, 1/3 cup plus 4 teaspoons brown sugar, 5 tablespoons melted coconut oil and 1/2 teaspoon salt in a large bowl, and stir until blended. Press evenly on bottom and up the sides of a 9-inch pie plate. Bake until set and lightly browned, about 20 minutes.
  • For the topping, combine rolled oats, cinnamon, remaining 3/4 cup oat flour, 1/3 cup brown sugar, 1 teaspoon granulated sugar, and 1/2 teaspoon salt in a large bowl. Then stir in the remaining 3 tablespoons of melted coconut oil. Stir well until the mixture begins to clump.
  • Spoon the cherry berry filling into the partially baked pie crust, and then top evenly with oat crumb topping mixture. Place the pie on the top rack of your preheated oven.  Then, place a foil-lined baking sheet on the rack just below to catch any drips.
  • Bake until juices are bubbling and the topping is browned, about 30 minutes.
  • Cool completely on a wire rack until the filling is firm, about 2 hours.  (This waiting period is by far the hardest part!)  Serve with vanilla ice cream or coconut whipped cream.

Notes

  • Serve this pie with non-dairy ice cream or my 2-Ingredient Coconut Whipped Cream!
  • No oat flour? No problem! Place old fashioned rolled oats in a food processor or blender and pulse until powdery and resembles flour.
  • If possible, using fresh blueberries yields the best results.
  • Once you pour out the cherry and blueberry filling, wash your pan right away to avoid a mess.
  • When shopping, be sure to to buy tart canned cherries, and not sweet! 
  • When buying cornstarch, purchase a type that's nonGMO.
Tried this Recipe? Follow me Today!Mention @AudreyEDunham or tag #AudreyDunhamRecipes!

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Filed under: Good Eating, Treats

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