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
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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!
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Recipe: Rainbow Nourishments
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