A few weeks ago we picked a bunch of cherries off our tree for the first time and I needed to think of a way to use them before they went off. I’ve never made a pie and thought it would be a good place to start, so I whipped up a vegan cherry pie using this recipe as a guide. I always thought pies were complicated but it was actually super easy and I would definitely make it again.
Vegan Cherry Pie
3 cups pastry flour
1-1/2 tsp salt
1/2 cup olive oil
1/4 cup melted coconut oil
5 tbsp water
3 cups cherries with pits removed
4 tbsp corn starch
1 tsp sea salt
1 cup organic sugar
Starting with the crust: add flour and salt together in a bowl and mix thoroughly. Add the olive and coconut oil and mix really well with a wooden spoon or fork. Add the water and work into a firm ball of dough, adding more water if the dough is dry or crumbly. Divide the dough into two balls and roll them out between two pieces of parchment paper.
Use one piece of dough to line the bottom of a pie tin and set the other aside to be the top.
For the filling: toss cherries in a large bowl with the corn starch, sugar and salt until well mixed. Pour the cherries into the pie and add the rolled out pastry over top, sealing the edges with a fork. Poke some holes in the top to vent and brush the whole thing with almond milk and a sprinkle of sugar.
Bake at 400ºF for about 60 minutes until the top is golden brown and you can see the filling bubbling under the surface. Allow to cool to room temperature before cutting and serving.