Combine the corn flour, rice flour and xathan gum. Then add the vegan butter and start incorporating it into the flour using a knife or a palette knife until a crumb-like consistency forms.
Slowly add the water followed by the maple syrup, and mix using your hands into a dough. Leave to chill in the fridge for 15-20 minutes. Meanwhile, preheat the oven to 180 degrees C/350 degrees F.
MAKE THE FILLING
You can make the filling while the dough is chilling. Pit the cherries using either a cherry pitter, or by slicing in half and removing the pits individually.
Add the cherries and coconut sugar to a saucepan over a low-medium heat and stir until the sugar dissolves. Then, add the cornstarch, water, vanilla extract and lemon juice, and continue to cook for 10 minutes, stirring frequently, until thickened. Taste and adjust the amount of sugar used in line with your preference.
ASSEMBLE AND BAKE
Set aside ¼ of the dough to use for the top of the pie. Meanwhile, roll out the rest into a disk around 10 inches in diameter. Then, carefully press into a pie tin or springform. Add the filling, and now you are ready to make the lattice if you wish to do so.
To make the lattice, roll out the remainder of the dough into a 10-inch circle and divide into around 12 strips using a pizza wheel. Transfer half of the strips on top of the filling, spacing them out evenly. Then, place the rest of the strips down in the same manner perpendicular to them, lifting every other strip in order to create the lattice pattern. (see recipe notes for alternatives).
Bake in the preheated oven for 25-30 minutes, until golden brown. Allow to cool for around 30 minutes before serving.
If you don't want to make the lattice, you can roll out the remaining dough into a circle and place on top of the pie, using your hands or a fork to crimp around the edges. Then, make around 4 thin slits in the pie crust. Or if you'd prefer, you can make 3-4 small circles in it using a cookie cutter before placing on top of the pie.