Sometimes life calls for a luscious, sweet and juicy fruit-filled pie, and this incredibly vegan and gluten free Cherry Blueberry Pie fits the bill! This recipe was even featured People Magazine at one point.
Why this Recipe Works:
- The fun combination of cherries and blueberries gives this pie a delicious flavor and a variety of beautiful colors.
- The oatmeal crumb topping not only gives this pie an amazing rustic look, but it’s also a big part of why this pie is downright addictive.
- This pie is so easy to make, the hardest part is just waiting for it to cool so you can eat it!
If you’re looking for more vegan pie recipes, look no further! You’ll love 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. Honestly – you would never know this pie was vegan (or gluten free!)
How to Make this Vegan Cherry Blueberry Pie:
1. First, preheat your oven to 350°F/177°C. 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. 
3. Bake until set and lightly browned, about 20 minutes.
4. 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.
5. Spoon the cherry berry filling into the 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.
5. Cool completely on a wire rack until the filling is firm, about 2 hours. (This waiting period is by far the hardest part!) 
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 or quick oats in a food processor or blender and pulse until powdery and resembles flour.
- If possible, using fresh blueberries (rather than frozen) yields the best results.
- Once you pour out the cherry and blueberry filling, wash your saucepan right away in hot water to avoid a sticky mess.
- When shopping, be sure to to buy tart canned cherries, and not sweet, if possible. (Although, ultimately both will work. You just won’t get the bright red color in the center and the pie will be slightly sweeter.)
- When buying cornstarch, purchase a type that’s nonGMO, if possible. Arrowroot will also work.
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!
Deliciously Vegan Cherry Blueberry Pie (Gluten free, too!)
Ingredients
Vegan Cherry Blueberry Pie
- 3 Tbsp. cornstarch (24 g)
- 3/4 c. + 1 tsp. granulated sugar (180 g) divided
- 2 14.5 oz. cans tart cherries (in water) drain and reserve liquid
- 1 1/2 c. fresh blueberries
- 2 1/4 c. oat flour (243 g) 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 c. + 4 tsp. (packed) light brown sugar divided
- 8 Tbsp. coconut oil (120 ml) melted, divided
- 1 tsp. salt divided
- 1/2 c. old fashioned rolled oats (56 g)
- 3/4 tsp. ground cinnamon
Instructions
Vegan Cherry Blueberry Pie
- First, preheat your oven to 350°F/177°C.
- 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 vegan vanilla ice cream or 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 or quick oats in a food processor or blender and pulse until powdery and resembles flour.
- If possible, using fresh blueberries (rather than frozen) yields the best results.
- Once you pour out the cherry and blueberry filling, wash your saucepan right away in hot water to avoid a sticky mess.
- When shopping, be sure to to buy tart canned cherries, and not sweet, if possible. (Although, ultimately both will work. You just won't get the bright red color in the center and the pie will be slightly sweeter.)
- When buying cornstarch, purchase a type that's nonGMO, if possible. Arrowroot will also work.
I loved it. My granddaughter and I made it. Had to steal a spoonful. It’s really good only it is hard to wait to cool
So happy to hear it, LuAnn! My family and I love this pie, too! Thanks for leaving a review – it means a lot.