I love a good pie. However, fruit pies are not my favorite. Unless we are talking about this vegan cherry berry macaroon pie. Super amazing buttery crust, delicious berry filling, and a macaroon topping. Yup, you read that correctly. The topping is made of coconut and almond and tastes just like a macaroon! It complements the berries really well and is perfect for all your summer parties! This pie is really easy to make, even if you’ve never made a pie before. This recipe uses frozen berries, which makes it extra simple.
What You Need To Make Berry Magic:
- Frozen Cherries and Frozen Mixed Berries: To create a very easy filling.
- Organic Cane Sugar, Corn Starch, Cinnamon and Cherry Juice: These are cooked together until thick and then mixed with the berries to make the filling.
- Vegan Pie Crust: Homemade or store bought. I have a great crust recipe, but there are some great premade vegan pie crusts too, if that is more your style.
- Flax Meal: This makes the egg replacer for the macaroon topping.
- Non-dairy Milk, Vegan Butter, Almond Extract, Cane Sugar, Coconut and Almonds: To complete the macaroon topping!
So, if you are having a 4th of July party, may I recommend this vegan cherry berry macaroon pie? That’s what I’ll be having! Served with some vegan coconut or vanilla ice cream. Or some vegan whipped topping. Everyone will fall head over heels for this summery pie. I’m terrible at making pie crusts look pretty, so if you are like me, you can just call it a rustic summertime pie. It tastes so good, no one will notice!
Why Should You Make This Perfect Pie?
- Well, it’s the perfect pie.
- The sweet berries, the golden, buttery crust, the macaroon topping.
- It is super easy to make.
- Easy to find ingredients.
- Great for summertime parties.
Vegan Cherry Berry Macaroon Pie
- 1 Vegan Pie Crust, Homemade* or Store bought*
- 1 Cup Organic cane sugar
- 1/3 Cup Corn starch
- 1/2 teaspoon Cinnamon
- 1 Cup Cherry juice(tart or black)
- 12 Ounces Frozen cherries, thawed
- 12 Ounces Frozen mixed berries, thawed
For the Topping
- 2 Tablespoons Flax meal
- 3 Tablespoons Water
- 2 Tablespoons Non-dairy milk, unsweetened I used soy milk
- 1 Tablespoon Vegan butter, melted
- 1/4 teaspoon Almond extract
- 1/4 Cup Organic cane sugar
- Pinch of Salt
- 1 Cup Shredded coconut
- 1/2 Cup Sliced almonds
- Preheat the oven to 400 degrees(F).
- Roll your pie crust out to about 1/8 inch thick. Lay the crust into a 9 inch pie pan sprayed with non-stick spray. Press into the pan, then crimp the crust in anyway you want.
- Prick the bottom of the crust all over with a fork, then bake for 5-6 minutes. So, that it begins to get firm. Remove from the oven and set aside.
- In the meantime, make the filling. In a medium sized sauce pan, whisk together the cane sugar, corn starch, and cinnamon. Make sure there are no lumps of corn starch left.
- Now, whisk in the cherry juice, making sure everything is fully combined and there are no lumps.
- Heat the sauce pan on medium high. Bring to a simmer, reduce heat to medium low. Whisk constantly until the mixture is nice and thick. About 2-3 minutes. Turn off the heat.
- Drain any excess liquid from the thawed cherries and berries and put them in a large mixing bowl. Pour the the thickened juice mixture you just made into the bowl with the berries and fold to fully combine.
- Pour the pie filling into the pie crust and spread out evenly.
- Cover the edges of the crust with tin foil. I like to put the pie pan on a sheet pan, in case the filling bubbles over while cooking.
- Bake for 20 minutes.
- While the pie is baking, make the topping. In a medium sized mixing bowl, whisk together the flax meal and water. Let sit for 2-3 minutes so it thickens. This is your egg replacer.
- Then, add the non-dairy milk, melted butter, almond extract, cane sugar and salt. Whisk to fully combine with the flax egg.
- Add the coconut and almonds to the bowl and fold everything together.
- Once the pie has baked for 20 minutes, remove it from the oven. Reduce the oven temperature to 350 degrees(F).
- Then spread the macaroon topping on top of the pie. Try to distribute it evenly.
- Take the foil off the pie crust and bake at the reduced oven temperature for 15-20 more minutes or until the crust is golden brown and the pie is pretty firm.
- Chill for at least 4 hours in the fridge. The filling and topping will firm up completely once chilled. Serve with vegan ice cream or vegan whipped topping.