This recipe is so simple to make, it’s the least daunting vegan pie recipe with only 6 simple ingredients! We just know you’ll love it! We actually used frozen cherries for this recipe, which you have to drain to get excess liquid out… no soggy bottoms here thank you!
This means there’s a little waste produced in the form of sweet cherry juice, but no problemo we’ve got a recipe to use that up HERE!
350g plain flour
190g vegan butter
75g icing sugar
quarter tsp salt
2 to 4 tbsp ice cold almond milk (or any other plant milk)
2 tbsp icing sugar
2 tbsp almond milk
3 tbsp demerara sugar (optional)
Start by defrosting the cherries by letting them sit inside a sieve over a large bowl for a few hours.
(Alternatively you could microwave the cherries to defrost before straining over a bowl.)
This is to collect the excess cherry juice, but make sure you save that juice, it’s delicious!
Sift the flour, sugar and salt into a bowl.
Chop the butter into chunks and add the the flour mixture.
Combine the flour and vegan butter by pinching them together using your fingertips until the mixture resembles breadcrumbs.
Gradually add the ice cold milk 1 tbsp at a time, mixing just until dough forms (be careful not to add too much milk).
The dough should hold together well and pull away all of the flour from the mixing bowl.
When the dough is formed, cover with cling film, and place into the fridge to chill for 30 minutes at least.
Preheat an oven to 180 degrees celsius.
Blind bake the pie base for 10 to 12 minutes until very lightly golden.
(You can do this simply by placing a circle of baking paper over the dough and weighing it down with dry rice or baking beads, this ensures the pastry doesn’t rise up in the centre.)
Once your cherry juice is drained from your cherries, mix the cherries with the 2 tbsp icing sugar and set to one side.
Roll out 2/3 of the rested pastry on a lightly floured surface to fit a 10 inch pie dish, about half a cm thick.
Line the pie dish with your pastry, press into the edges and any trim excessive overhang.
Pour your cherry filling into the cooked pie base.
Roll the remaining pastry into a large rectangle and place over the top of your pie.
Trim the overhang, press the edges to seal and make a design or shape with it to decorate your pie.
Make sure you cut a few steam holes.
Brush the pastry with 2 tablespoons of almond milk and sprinkle the Demerara sugar over the top.
Bake in a 180°C oven for 30-35 minutes until golden and crisp on top.
Serve and enjoy! x