Prepare the vegan pie crust recipe through to step 6 of your crust preparation instructions, ensuring the dough is ready and chilled at least 1 hour before use.

Wash and pit 600 g fresh cherries, leaving them whole. In a medium bowl, combine cherries, 150 g sugar, 40 g cornstarch, 1 tablespoon lemon juice, and 1 tablespoon vanilla extract. Toss to coat and let sit at room temperature for 30 minutes to release juice. Strain the juice into a bowl using a fine-mesh sieve, setting cherries aside.

Pour the strained cherry juice into a saucepan and simmer over medium heat for 5 minutes, stirring frequently until thickened. Remove from heat and stir in the reserved cherries. Let the mixture cool for 10-15 minutes.

If using frozen cherries, gently heat 600 g frozen cherries in a saucepan over medium-low heat for 5 minutes until defrosted. Drain juices using a fine-mesh sieve. In a medium bowl, whisk together 150 g sugar, 40 g cornstarch, 1 tablespoon lemon juice, 1 tablespoon vanilla extract, and ¼ cup of the drained cherry juice into a paste. Add remaining cherry juice back to saucepan with the cornstarch paste and simmer for 5 minutes until thickened. Remove from heat and stir in cherries. Cool for 10-15 minutes.

Preheat the oven to 200°C (392°F). Lightly grease the tart tin with oil or vegan butter.

Remove dough discs from the fridge and let them sit at room temperature for 5 minutes before rolling. On a lightly floured surface, roll out one dough disc larger than the pie tin. Carefully lift and fit it into the tart tin. Press dough into the base and sides without stretching. Trim excess dough using scissors and crimp the edges by pinching or using a fork. Pierce fork holes into the base to prevent bubbling.

Roll out the second dough disc. Leave it whole or cut strips to create a lattice pattern. Place on top of the filling, trim excess pastry, and crimp edges to seal. If using whole top crust, slice slits to allow steam to escape during baking.

Melt 2 tablespoons vegan butter and brush evenly over the top crust. Sprinkle additional granulated sugar on top for a crunchy finish.

Bake in the preheated oven at 200°C (392°F) for 20 minutes. Then reduce temperature to 190°C (374°F) and bake for an additional 30 minutes, until the crust is golden brown and the filling is bubbly.

Allow the pie to cool to room temperature for 30 minutes, then refrigerate for at least 1 hour or up to a day. Chilling helps the filling set for easier slicing.

Cover leftover pie well with plastic wrap and refrigerate for up to 5 days.