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.