This black bottom cherry pie is the perfect decadent dessert for following a hearty meal. The base is coated in a rich dark chocolate ganache that adds a creamy richness that pairs perfectly with the tangy, but sweet dark cherry filling. This pie has two crust options, classic, which is buttery and flaky, or gluten-free, which is nutty and slightly sweet. You are also left with extra chocolate ganache, which is perfect for adding to other sweets!

Black Bottom Cherry Pie [Vegan, Gluten-Free]

Advertisement
Advertisement

Ingredients

For the Dark Cherry Pie Filling:

  • 8 cups frozen dark cherries
  • 1 1/2 cups cane sugar
  • 1/2 cup cornstarch or arrowroot powder
  • 2 tablespoons apple cider vinegar

For the Chocolate Ganache:

  • 2 cups chopped dark chocolate
  • 1 cup coconut cream from a can of full-fat coconut milk
  • 1/2 teaspoon salt

For the Classic Buttery Double Crust (Option 1):

  • 2 3/4 cups flour
  • 3 teaspoons organic cane sugar
  • 1 teaspoon salt
  • 3/4 cups vegan butter
  • 1/2 cup vegetable shortening
  • 1/2 cup water
  • 2 tablespoons apple cider vinegar
  • Ice

For the 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 tablespoons maple syrup
Advertisement

Preparation

To Make the Classic Crust:

  1. Mix water, vinegar, and a few cubes of ice to get the liquids very cold. Mix together dry ingredients in a bowl, then cut in vegan butter and shortening until the mixture resembles coarse sand with some larger edamame bean-sized clumps as well.
  2. Sprinkle in water and apple cider vinegar mixture and stir to incorporate, adding just as needed until the dough comes together. Divide in two discs, wrap in plastic wrap, and refrigerate for an hour or longer.
  3. Preheat oven to 425°F. Liberally flour your work surface and rolling pin. Roll out to a circle that is larger than your pie plate, at 1/4-inch thickness, then place in your pie plate and flute/crimp edges as desired. Parbake until crust is lightly colored, about 15-20 minutes (see notes).
  4. Let cool.

To Make the Gluten-Free Crust:

  1. Preheat oven to 350°F. Mix the dry ingredients, then pour melted oil and syrup and work until the dough comes together into a ball. Press into a tart or pie pan. Fully bake the crust for 13-16 minutes, until firm and golden (see notes). Let cool.

To Make the Dark Cherry Filling:

  1. In a large pot over medium heat, stir together all ingredients except arrowroot/cornstarch.
  2. Simmer until the cherries are fully thawed and have released juice and the sugar is dissolved. Add in cornstarch and stir until thickened (if the cherries were particularly juicy, you may need to add up to an extra 2 tablespoons of thickener). Let cool.

To Make the Ganache:

  1. In a double boiler, melt chopped chocolate. Once fully melted, turn off heat and add in salt and coconut cream.

To Assemble:

  1. Pour the ganache into the prepared crust, spreading into an even layer. Pour the cherry mixture on top. If using the gluten-free crust, you're finished. If using the classic crust, roll out the second disc of chilled dough, and form a lattice (or braid, or full covering) on top. Bake at 425°F for a second time until both crusts are fully cooked, another 20-22 minutes.
  2. Best enjoyed cooled.
Advertisement
Advertisement