Cherry Pie
How do you make homemade vegan cherry pie?
Cook pitted cherries with sugar and lemon; thicken them with dissolved cornstarch. Prepare a dough with flour, oil, water, and syrup, and line a pan with most of it. Fill with the fruit, cover with the remaining dough, sealing the edges, and bake at 180°C for 45 minutes until golden.
Pie is one of my favorite desserts because I love the surprise effect of the filling. This time, since it is a seasonal fruit, it is made with cherries; but it can be made with whatever we like best: apples, blueberries, strawberries. I adore the crunchy pastry that wraps the fruit, which, being vegan, is very delicate and light.
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Servings: For a 24 cm pan
Ingredients
- 360 g type 1 flour
- 1 pinch of salt
- 85 ml sunflower oil
- 120 ml very cold water
- Zest of 1 organic lemon
- 3 tablespoons maple syrup (approx. 50 ml)
- 1 kg fresh, very ripe cherries
- 85 g whole cane sugar
- 40 g cornstarch (2 tablespoons) + 2 tablespoons water
- 1 tablespoon lemon juice
Instructions
Start by gently washing and drying the cherries.
Put on disposable gloves to avoid staining your hands. Carefully cut each cherry into 4 pieces, remove the pit, and continue until all the fruit is prepared.
Once this step is done, place the fruit in a nonstick skillet or pot large enough to hold it all, along with the whole cane sugar and the tablespoon of lemon juice. Cook over medium heat until you notice the fruit softening; the cooking time will vary depending on the fruit. For cherries, cook them for about 8 minutes.
While the cherries are cooking, sift the flour into a medium bowl, add the pinch of salt, and mix.
Grate and finely chop the lemon zest.
Add the oil, water, maple syrup, and finely chopped lemon zest to the bowl with the flour. Knead until you obtain a smooth, even dough, then let it rest.
In a small bowl, place the cornstarch with two tablespoons of water and stir well until fully dissolved.
Once dissolved, pour it over the cherries, stir well, and cook for another 2 minutes; for cherries, the total cooking time will be about 10 minutes. Turn off the heat and let cool.
Meanwhile, place the dough on a work surface and divide it into two pieces, one larger than the other (¾ and ¼).
Roll out the larger piece of dough with a rolling pin; it should be about 1.5 cm thick.
Stir the cherries, now a little thicker, and check that they are cold.
Grease the pan and place the rolled-out dough inside. Then add the fruit and distribute it evenly.
Preheat the oven to 180°C (350°F). Roll out the smaller piece of dough with the rolling pin and cover the filling so that it reaches the edge.
Gently pinch and twist the two layers of dough so they seal well and do not open during baking.
Using kitchen scissors or a very sharp knife, make about 6 openings on the top of the dough and sprinkle with whole cane sugar.
Once the oven reaches temperature, bake at 180°C (350°F) for 45 minutes. Remove from the oven and let cool completely before unmolding.
Enjoy with your favorite drink or with a scoop of ice cream.
Enjoy your meal!
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- 360 g type 1 flour
- 1 pinch of salt
- 85 ml sunflower oil
- 120 ml very cold water
- Zest of 1 organic lemon
- 3 tablespoons maple syrup (approx. 50 ml)
- 1 kg fresh, very ripe cherries
- 85 g whole cane sugar
- 40 g cornstarch (2 tablespoons) + 2 tablespoons water
- 1 tablespoon lemon juice