Vegan Cherry Lattice Pie

You know what a cherry pie like this tastes like before you even take a bite. The deep red filling, which is a little thicker and just starting to bubble at the edges, and the golden lattice on top are simple but interesting...

This version keeps that feeling but is less serious about it. The filling takes advantage of cherries' natural tartness and softens them with erythritol until they are smooth and balanced. The juices get shiny and thick as they bake, and they settle into the base without making it heavy.

Instead of a regular pastry top, thin strips of high-protein tortilla make a soft lattice that crisps up in the oven. It's not too rich or buttery; it has just the right amount of structure to go with the soft filling underneath.

Let it cool down a little before cutting it. The filling will settle, the top will harden, and everything will come together to make something that feels both simple and planned.

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Cherry Lattice Pie

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⏱️ Time & Prep

Prep time: 15 minutes
Bake time: 30–35 minutes
Total time: ~50 minutes
Yield: 6–8 servings

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Ingredients

For the filling:

• 2 cups cherries (fresh or frozen, pitted)

• ½ - ¾ cup erythritol (adjust to taste)

• 1 tablespoon lemon juice

• 1 teaspoon vanilla extract

• 2 tablespoons cornstarch or potato starch

• 3 tablespoons water

For the base:

• 1 cup oat flour

• ½ cup unsweetened plant-based yogurt

• ¼ cup erythritol

• 1 teaspoon baking powder

• pinch of salt

For the top:

• 2 high-protein tortillas

• 1–2 tablespoons plant milk

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Instructions

1. Preheat the oven to 180°C (350°F).In a saucepan, combine cherries, erythritol, lemon juice, and vanilla. Cook over medium heat for 8–10 minutes, until the cherries soften and release their juices.
2. Mix the starch with water, then stir it into the cherries. Cook for 2–3 minutes, until the mixture thickens into a glossy filling. Set aside.
3. In a bowl, combine oat flour, erythritol, baking powder, and salt. Add the plant-based yogurt and mix until a smooth, thick batter forms.
4. Line a baking dish with parchment paper and spread the batter evenly across the bottom.
5. Pour the cherry filling over the base and smooth it out gently.
6. Cut the tortillas into strips and arrange them in a lattice pattern on top.
7. Brush lightly with plant milk.
8. Bake for 30–35 minutes, until the top is lightly golden and the filling is bubbling.
9. Let the cake rest for 10–15 minutes before slicing.

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Notes / Variations

• For a slightly firmer base, bake it on its own for 8–10 minutes before adding the filling.

• If you prefer a softer top, brush the tortilla strips a bit more generously with plant milk.

• A pinch of cinnamon can be added to the filling for a warmer flavor.

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Nutrition (per serving, approx.)

Nutrient	Amount
Calories	135 kcal
Protein	5.5 g
Fat	2.4 g
Carbohydrates	30 g
Fiber	3.5 g

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