Recipe
Juicy cherries cooked until jammy and tucked beneath a crisp lattice crust — this vegan cherry pie is comfort baking at its best. Serve it warm with a scoop of dairy-free ice cream for an easy crowd-pleasing dessert.
You will need
Serves 10
For the pie filling:
- 800g fresh cherries (or around 700g pitted cherries)
- 1/2 cup (100g) sugar
- 3 tablespoons (20g) corn flour
- 1 tablespoon (15g) lemon juice
- 1/2 teaspoon ground cinnamon
For the pastry (or use store-bought shortcrust pastry):
- 2 1/2 cups (310g) plain flour
- 1 cup (225g) vegan block butter or spreadable butter, chilled
- 1-3 tablespoons (15-45g) cold water, as needed
- 3 tablespoons (40g) sugar
- 1/2 teaspoon salt
To decorate:
- 1 tablespoon (20g) maple syrup, to brush
- Demerara sugar, to sprinkle
Recipe: Rainbow Nourishments
Directions
40 mins to prep
55 mins to bake
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Step 1
Remove the pits from the cherries and cut them in half.
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Step 2
Add the cherries, sugar, lemon juice and cinnamon to a large saucepan over medium heat. Cook for a few minutes until the cherries release their juices.
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Step 3
In a small bowl, mix the corn flour with a dash of water to make a slurry. Add the slurry to the cherries and mix until just thickened.
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Step 4
While the cherry filling is cooling, preheat oven to 200°C (conventional oven) or 180°C (fan oven). Grease your pie dish.
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Step 5
For the pastry, add the flour, butter, sugar and salt to a bowl or food processor and mix until just combined. Slowly drizzle in the water until you get a smooth dough. Divide the pastry into two balls and place one in the fridge.
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Step 6
On a lightly floured surface, roll out one of the pastry balls into a circle slightly larger than your pie dish. Transfer the pastry to the dish and press it down to form a crust. Trim off any excess.
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Step 7
Pour the cooled cherry filling into your pie crust.
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Step 8
Roll out the second pastry ball into a circle slightly larger than your pie dish. If making a lattice for your pie, cut the pastry into around 14 strips. Layer the strips on your pie filling in an alternating pattern to make a lattice design.
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Step 9
Lightly brush the pastry with maple syrup and generously sprinkle with demerara sugar.
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Step 10
Bake the pie for 50-60 minutes or until golden brown on top and the cherry filling is bubbling. Enjoy warm or at room temperature!
Hot tip!
If you want to make this recipe even easier, you can always use a store-bought vegan shortcrust pastry.
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Recipe: Rainbow Nourishments
