Vegan Cherry Pie
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • Pastry Dough
  • 380g (13.4oz) plain flour
  • 1 tsp salt
  • 170g (6oz) vegan butter (partially frozen and cut into cubes)
  • 150ml cold water
  • 50g (1/4 cup) (1.7oz) castor sugar
  • Pie Filling
  • 1 kilo (2.2 pounds) of pitted cherries (frozen or fresh) (if frozen – thaw before using)
  • ¼ cup corn flour
  • ¾ cup sugar
  • ½ tsp salt
  • Vanilla
Instructions
  1. DOUGH
  2. Place flour and salt into food processor
  3. Add half the butter and pulse until combined.
  4. Add remaining butter and repeat.
  5. It won’t be looking like dough yet, just coarse flour.
  6. Pour into a large bowl.
  7. Add cold water gradually while stirring with a butter knife until a ball starts to form.
  8. Use your hands to form a ball and then cut in half. Roll each half into a ball. Flatten each ball and wrap in cling wrap and then refrigerate for 1 hour.
  9. PIE FILLING
  10. Pour your pitted cherries (and any juice) into a large saucepan or frypan and put over medium to high heat. Add the rest of the ingredients and stir until it starts to thicken. This might take about 5 minutes. You don’t need to stir the whole time but stay nearby and make sure that it doesn’t stick to the bottom.
  11. When it is cooked, place in a container and refrigerate until cool.
  12. After at least 1 hour, remove one of the balls of dough from the fridge. Roll on a floured surface until about 1mm thick and large enough to fit your pie dish with about 1inch excess. To place dough into the oiled dish, roll the dough onto a floured rolling pin and then roll it onto the dish. Make sure there are no air bubbles and the dough is flat against the dish.
  13. Crimp the edges of the pie in a design of your choice. There are lots of videos on YouTube to show you show to do it. Cover with plastic and place back in the fridge for an hour.
  14. Roll the remaining ball of dough and cut enough long strips. Place on baking paper on a tray or chopping board. Cover with plastic and place in fridge for one hour.
  15. Pre-heat oven to 225°C (437°F ).
  16. After one hour (and when the filling is cool) take the base out of the oven. Fill the pie base with filling and then start to add the strips. Add all of the vertical strips and then to add the horizontal strips, peel back every second vertical strip and add one horizontal strip then peel back the alternate vertical strips when you add the second horizontal strip and so on. Keep going until all strips are on the pie.
  17. Add Pie to oven. After 15 minutes, reduce temp to 175°C (347°F). If the edges are brown at this time, cover them with strips of foil to avoid burning.
  18. Cook for approximately 45 minutes or until the dough is brown and the filling is starting to bubble up.
  19. Remove from the oven and allow to cool on bench before placing in fridge to completely cool.
Recipe by my vegan plate at https://www.myveganplate.com/vegan-cherry-pie/