Vegan cherry pie

I love baking but sometimes am at a loss for what to make so I turned to my fiancé and asked if he had any idea what I should whip up. He said he’s never had a homemade cherry pie from me so instantly I knew that was my challenge! I used my apple pie crust recipe and whipped up this sweet dark cherry filling. It turned out wonderful and would be great with some frozen cocowhip on top.

Ingredients

Crust:

3 cups unbleached flour

1/2 teaspoon salt

8 tablespoons cold vegan butter

8 tablespoons ice water  

Filling:

4 cups frozen or fresh dark sweet cherries, pitted

1 1/2 cups white sugar (less if you don’t want it too sweet)

6 tablespoons corn starch

1/4 tablespoon almond extract

1 tablespoon vegan butter, melted, for top of crust

Instructions

In a medium bowl, whisk together the dry ingredients for the crust.

Add in the cold butter, cut into small cubes, and use a pastry cutter or a large fork to cut the ingredients together. Once crumbly, add ice water by the tablespoon until dough forms. Do not use your hands as you don’t want the warmth to change the integrity of the dough.

On a lightly floured surface, divide the dough in half and use one for the bottom of the pie. Press into a glass pie dish. For the other half of the dough, roll out, between two sheets of parchment paper, into a round shape. Place the pie dish and the flat piece of dough in the fridge for two hours minimum.

While the dough is cooling, add cherry pie filling ingredients to a large saucepan. Heat until bubbling.

Once mixture is thickening, turn off heat and allow to cool.

If filling is too liquify, you may strain some, but not all.

Pour cooled filling into prepared pie dish and carefully place the flattened dough over the top. Pierce the top to allow steam to escape and pinch of press down the edges with the back of a fork.

Brush melted butter over the top and place into a preheated 375 degree oven.

Bake for 50-60 minutes, until edges are golden.

Allow to cool on rack.