Preheat the oven to 180 C / 356 F. Grease a 6" pie dish with some coconut oil.
To make the crust:
In a mixing bowl, add the flour, sugar, and salt. Mix all together.
Add the melted coconut oil and maple syrup. Mix to bring the liquid into the flour. Then add the cold water 1 tablespoon at a time and press it into a dough.
Place the dough between two pieces of parchment paper. Roll the dough out into a flat pie crust. Save the rested dough for later.
Gently transfer the crust onto a greased pie dish. Use a for to poke a few holes on the crust. Place the crust into the fridge to rest for 10 minutes.
Take out the pie crust from the fridge and put it into the preheated oven to blind bake at 180 C / 356 F for 15 minutes.
Then remove the pie dish onto a wire rack to cool a bit. Turn up the temperature to 190 C / 375 F.
To make the cherry filling:
Add the cherries to a small pan over medium heat. Add the sugar and cook to let the cherries release their juice.
Once it's boiling, scooping out the cherries into a bowl. Cook the cherry juice until it reduces to about half.
Turn off the heat. Add the cornstarch and whisk to incorporate. Cook again while whisking until it's thickened. Turn off the heat.
Add the cherries back to the juicy. Let the filling cool down a bit while we prepare the topping with the leftover dough.
Final Assembly and baking:
Roll out the leftover dough into a roughly shaped rectangle. Use a knife to cut the rolled-out dough into thick strips.
Pour the cherry filling into the prebaked crust. Layer the strips on the filling. (You can make it as simple or as fancy as you want!)
Bake the pie at 190 for 40-45 minutes until the filling is bubbling. Transfer the pie onto a wire rack to cool down completely. This way it will be easier to cut and take out, especially the first slice.
Reheat the cherry pie slice before serving.
Notes
*Whole wheat pastry flour: You can also use all-purpose flour, especially if you're not a big fan of the whole wheat taste.
**Coconut oil: You can also use vegan butter.111
***Cherries: You can also use fresh cherries, but you might need to add some water.
Storage: Store the pie in the fridge for 3 days or 2 weeks in the freezer. Reheat it in the oven before serving.