Vegan Cherry Pie
Every summer requires at least one show stopping pie, and this summer we’re making this one. This vegan cherry pie ticks every pie box, i.e. a buttery and flaky crust, a jammy and rich filling and an ideal crust to filling ratio.
As tempting as it is to slice into a warm pie, the best thing you can do for your pie - and to honour all of the work you’ve put in until that moment - is let it cool until it reaches room temperature, which takes around four hours. Don’t be like me and assume your pie is special and will be cool after an hour or two, because it’s not. I know it’s hard, but because of the high concentration of sugar within the centre of the pie, the filling takes a lot longer to cool than the exterior and it really relies on those hours of cooling in order to become sliceable and not collapse the second the first slice has been served.
350g plain flour
30g caster sugar
½ tsp salt
140g cold plant based butter, cubed
80ml ice water
800g pitted cherries, fresh or frozen
100g caster sugar
2 tsp vanilla extract
½ lemon, juiced and zested
2 tbsp plant based milk, to brush
1 tbsp melted butter, to brush
2 tbsp demerara sugar, to sprinkle
Start by making the pastry. Add the plain flour, caster sugar and salt to a large bowl and whisk the ingredients together.
Add the cold butter to the flour, and use a fork to work it into the flour for 2-3 minutes - until the pieces of butter are roughly the size of peas.
Pour 80ml cold water into the flour and use the fork to toss the flour mixture, incorporating the water as you go.
Tip the dough onto a lightly floured surface and use your hands to press it together into a disc. Wrap the pastry dough in cling film or parchment paper and let it rest in the fridge for at least one hour.
In the meantime, prepare the filling. Add the cherries, sugar, vanilla extract, lemon juice, lemon zest to a large saucepan set over medium heat. Cook the cherries for 7-8 minutes, until bubbling and thick. Transfer the cherries into a large bowl and let them cool to room temperature.
Preheat the oven to 200˚C fan/220˚C conventional.
Once the dough has chilled for at least one hour, remove it from the fridge. Divide the dough into two parts - one made up of roughly ¾ of the dough, and the other of the remaining ¼.
Place the large half of the dough onto a lightly floured surface and roll it out into a disc that’s roughly ¾ cm thick.
Lift the disc of dough and place it over a pie dish. Gently lift and tuck the dough into the dish, so it’s touching all of the sides of the pie dish. Pour the cherry filling into the pie dish.
Roll out the remaining portion of pastry, and slice it into strips. Arrange the strips over the filling. Next, trim the dough around the pie dish, leaving a roughly 2cm border overhanging around the pie.
Fold the excess pastry border towards the centre of the pie. Use your fingers to crimp the edges of the dough.
In a small bowl, mix the plant based milk and melted butter together. Brush the mixture evenly over the pastry. Sprinkle the pie with 2 tbsp of demerara sugar.
Bake the pie for 50-60 minutes, until deeply golden brown and bubbling.
Let the pie cool for at least 4 hours, where it will set and become sliceable.
By Valentina Concordia
Valentina is our Food Editor, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.
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