VEGAN CHERRY PIE!!!!!!

WARNING: THIS IS HANDS DOWN THE BEST CHERRY PIE YOU WILL EVER EAT. RECIPE MAY BECOME VERY DANGEROUS AFTER FIRST CONSUMPTION.


Special thanks to Sarah Grimwood for this insanely amazing recipe. You can follow Sarah on twitter at @lunchsnob.

The Best Vegan Cherry Pie In The World

Crust, makes 2
3 c. Flour (I used white Spelt)
1 1/2 tsp. Salt
1/2 c. Olive Oil 
1/4 c. Coconut Oil
4 1/2 TBSP. Cold Water

Add flour and salt to mixing bowl.

Add oil and mix well with a fork.

Sprinkle cold water over mixture and mix well.

With hands, press mixture into a smooth ball. (If mix is too dry, add 1-2 T. more oil, a little at a time and then shape into a ball.) Divide ball in half.


At this point you can either put it in the fridge to firm up for about 10 minutes or roll out between wax paper or on a well floured surface.

Cherry Filling:
5 cups fresh pitted cherries
4 tbsp cornstarch
1/4 tsp salt
1 cup vegan sugar
2 tbsp vegan butter

Toss first 4 ingredients together, pour into prepared pie shell, dot with butter and lay the top pie crust on and pinch edges to seal. Cut 4 small slits to vent pie. Brush with almond milk and sprinkle with sugar.

Bake at 400 degrees for 60 minutes until crust is golden and filling is bubbling. You may need to add foil to the edges if its browning to quickly.

Cool to room temperature before slicing. Enjoy!

Coconut Cream Topping
1 can of full fat coconut milk 
1-2 TBSP pure maple syrup
1/2 tsp vanilla (optional)
Zest from half a lemon (optional)

Refrigerate can overnight.

Open up and scoop out the solid cream, if its not solid it won't work, get a new can. Do not add the liquid.

Add the maple syrup and mix until smooth and blended. Store in fridge until ready to use.  

Comments

Moringa Delight said…
The cherry pie looks heavenly! I've tried to do vegan pies in the past, but here's what I learned to add a little more green to my pies. You can actually add small cuttings of leafy vegetables to the crust, and end up without any major alterations to the taste of the pie itself. You've just added a few other nutrients without sacrificing the dessert! How great is that?! Anyway, your blog is a very nice read for vegans everywhere, will definitely recommend.

MoringaDelight.com
Anonymous said…
It's in the oven right now. Everything seemed really simple and quick to make. The only thing was---my crust was really crumbly! I added extra oil to it, but I still wasn't able to roll it out! I ended up having to press it in for the bottom layer, and just sprinkling the crumbs on top.
James Gummer said…
My crust was crumbly too.
Dyl Co said…
Looked great, tasted great. I, personally dont like using olive oil so I only used coconut, and I opted for brown sugar instead of white. Holy moley did it taste amazing. Also if your crust is crumbly throw some more water in the mix... 4 Tbls?! Def not enough. Great recipe but use it as a guide it needs work.
Lauren said…
The pie looks super delicious, like in Papas games at http://papasgames.us/, and even though i suck at cooking, I think I can bake this no problem :P thanks!
petra said…
I have the pie in the oven and looking forward to tasting it... But I have to admit the crust was challenge and I added extra water. Very crumbly and not a pretty result but I am sure it will taste good .. I will work on tweaking the recipe for better results thanks for the recipe
Anonymous said…
Maybe it's just due to my complete lack of experience with pie, but the dough was a disaster that basically dwell apart in my hands. I couldn't roll it out so I had to just stick it into the baking tray piece by piece..And I would definitely recommend to not use olive oil or to only use it in very small amounts. My dough does taste quite bit like olives which does not combine very nicely with cherries. Anyway, I'm very satisfied with the filling. I used cherries out of a glass and then only half a cup of sugar and some cinnamon and vanilla and it kinda weighs out the weird dough.