What better way to celebrate the end of summer than with a cherry pie? This one, in particular, is improved with the addition of fruity Chambord liqueur. Boozy berries, yum! If the only thing stopping you from making this pie right now is fear of pie crust, don't worry: this recipe couldn't be any easier or more foolproof.

Chambord Cherry Pie [Vegan]

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1 9-inch pie

Cooking Time



  • 1 1/2 cups of all-purpose flour
  • 3/4 cups of vegetable shortening
  • 1/4 cup of water
  • 1 teaspoon of salt
  • 1 tablespoon of vegan sugar
  • Almond milk, for brushing the crust
  • 3 cups of pitted cherries
  • 1/4 cup of water
  • 1/4 cup of Chambord
  • 3 tablespoons of corn starch
  • 1 tablespoon of vanilla extract
  • 1 dropper full of stevia extract


To Make the Crust:
  1. Preheat the oven to 350°F.
  2. Combine the vegetable shortening and flour into a mixer and mix until completely blended.
  3. Add the salt and sugar and mix in well.
  4. Next, add the water (the dough will begin to form into a ball).
  5. Split the dough in half and roll out both halves on a flour dusted counter until they are large enough to cover the pie dish.
  6. Transfer the dough into the pie dish and then cut out starts for the top.
To Make the Filling:
  1. Pit the cherries if necessary and then transfer to a saucepan with the water and Chambord.
  2. Heat over medium heat until the mixture begins to bubble. Reduce to a simmer and continue cooking for 20 minutes.
  3. After 20 minutes, take the saucepan off the cooktop and add the corn starch, vanilla, and stevia. Mix well and the sauce should thicken.
  4. Let it cool for 10 minutes and then transfer the filling into the pie pan and top with the crust stars.
  5. Brush the crust with some almond milk and then pop it in the oven for 40-45 minutes.

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