Make the vegan pie dough ahead of time and allow it to chill before use.

In a bowl, toss the pitted cherries with sugar, cornstarch, lemon juice, and vanilla extract until well combined.

Transfer any released juices to a saucepan and simmer until thickened. Mix the thickened juices back into the cherries.

Let the cherry filling rest and cool slightly before adding it to the crust.

Roll out one portion of the dough and fit it into your pie dish.

Pour the prepared cherry mixture evenly into the crust.

Cover with a full crust or create a lattice top, then seal the edges.

Bake at a high temperature initially, then reduce the heat and continue baking until the crust is golden and the filling is bubbling.