Vegan Cherry Thyme Hand Pies are here to make your summer awesome!
Just in time for all your festive July parties, these vegan cherry thyme hand pies are incredible! They are so simple to make, and one of the tastiest treats of all time. Homemade cherry pie filling using fresh cherries in stuffed in a delicious vegan thyme infused pie crust. Cut into adorable little circle pies and baked to perfection! You can make a bunch of teeny tiny pies to feed a crowd or make 4-5 larger hand pies for a smaller party. I promise everyone will love them.
One thing I really love about these vegan cherry thyme hand pies is that there are very few ingredients required to make these incredible treats come to life! The cherry pie filling is so easy and is not sickeningly sweet like a can of cherry pie filling you get at the store.
The thyme pie crust is completely fool-proof and can be used with so many different fillings. It is a great recipe to memorize so you can just throw a quick crust together. It is flaky and buttery and oh so yummy! Also, if you don’t love thyme, this is a great base crust to add other flavors to!
These Hand Pies Would Also Be Great With Other Flavored Crusts, Like:
- Black Pepper
- Pistachios
- Chocolate
- Citrus
- Mint
- Basil
The possibilities are endless and summer is the perfect time to find you favorite flavor combination! Happy stuffing your face with pie, friends!
Super simple homemade cherry pie filling inside a perfectly flaky, buttery vegan thyme pie crust.
- 2 Cups Chopped and Pitted Cherries
- 1/4 Cup Organic cane sugar
- 2 Tablespoons+1 teaspoon Water, divided
- 1 Teaspoon Cornstarch
- 1 1/4 Cup All purpose flour
- 1 Teaspoon Organic cane sugar
- 1 Teaspoon Salt
- 1/3 Cup Vegan butter, cold
- 1/4 Cup Water, ice cold
- 1 Tbsp Thyme
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Make the cherry pie filling first, add the chopped pitted cherries to a medium sized sauce pan. Heat on medium low. Add the sugar and 2 Tbsp of water.
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Simmer/saute for about 10 minutes or until the liquid starts to thicken.
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Now, whisk together the remaining 1 tsp of water and the cornstarch in a small bowl. Then add it to the cherries. Stir to combine.
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Simmer for a few more minutes until the cherry mixture has thickened up. It will thicken more as it cools. Remove from heat and let it cool all the way.
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Preheat the oven to 450 degrees(F).
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Make the pie crust, in a large mixing bowl, sift the flour. Then stir in the sugar and salt.
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Then, break the cold vegan butter up into small pieces and drop them into the dry ingredients. Using a fork or your fingers, pinch and work the butter into the flour until the flour looks crumbly and sand like. Making sure the butter is all evenly distributed.
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Next, pour the cold water and thyme into the bowl, stir to combine. Then when it gets hard to mix, use you hands to work the dough into a ball. It may seem like it isn't wet enough at first, but it will be perfect once you wok it together with your hands.
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Chill the pie crust in the fridge for 5-10 minutes.
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Now, on a floured surface, roll the pie crust out as thin as you can get it without it falling apart. About an 1/8 inch thick.
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Cut the crust into small circles, put some cherry pie filling in the center of one circle, a few teaspoons of filling will do. Then top with another circle and press the edges together with a fork. Pierce the top with a knife a few times to let the steam out as it bakes.
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Repeat with all the crust, pressing the excess crust back together and roll out again to get more pies.
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Place mini pies on a sheet pan sprayed with non-stick spray. Spray the tops of the pies to brown them.
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Bake at 450 degrees for 10-15 minutes or until they are brown and crispy.
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Serve with powdered sugar, a quick glaze or vegan whipped topping.
Hi! I am so excited to try this:)
Could I make this with almond flour instead?
I have not tested this pie crust with almond flour, so I’m not sure how it would work. I would worry it may be to crumbly, however, it may work out fine. Let me know if you give it a try!
Hi, what is the best way to store these? Do they keep well overnight? ❤️
I usually put them on a plate and cover it, and keep them on the counter. They do keep well overnight!
I made these over the weekend and WOW. So, so good! Easy to make and way too easy to eat!
I swear, there isn’t a recipe that I’ve tried from Rabbit and Wolves that hasn’t turned out incredibly well.
Thank you!
Hey! Did you use dried thyme or fresh thyme in the dough?
Can’t wait to make these!
Sorry about that. I used dried thyme.
Yum!! I might have to try these with blueberries this week!! I can’t wait to try
Hi! Can replace vegan butter for coconut oil or any other oil?
Yes, you can totally use firm coconut oil. I wouldn’t recommend using a liquid oil though. It needs to be solid, but coconut oil works well for that!
This recipe turned out to be so nice…total crowd pleaser !! I even tried it with a savoury vegetable filling and it worked out great ! Will be definitely making this again 🙂
So excited to try this recipe! I’ve loved your other recipes that I’ve tried (brussel sprout pasta and citrus soy curls – so yum!)
Hubs loves raspberries – do you think I could swap for raspberries instead of cherries?
Thanks!
Yes! I think raspberries would be delicious!
I can’t wait to make this, Lauren! I’m curious what you think if one used a pastry flour (whole wheat or a fine unbleached white) instead of all-purpose. Thank you!
I think any kind of flour would work out well. I have not tested any other kind of flour, but I do think it would work!
I’ll give it a try and let you know!