Vegan Cherry Pie
Servings: 8 slices
Calories: 576.5kcal
Ingredients
For the double-crust pie dough
- 2 ½ cups organic unbleached all-purpose flour chilled 306 g, plus extra available
- ½ teaspoon Himalayan pink salt or fine sea salt
- ⅔ cup vegetable shortening chilled 112 g, scoop the shortening at room temperature, then refrigerate or freeze until well chilled (firm/solid to the touch), then cut into small pieces
- ½ cup vegan butter chilled 1 stick, cut into small pieces
- ¼ cup vodka chilled I keep mine in the fridge, or use water instead
- ¼ cup ice-cold water with a large ice cube in water may need up to 2 tablespoons extra
- 1 tablespoon almond milk for brushing the pie dough before baking
For the vegan cherry pie filling
- 6 cups fresh cherries stemmed, pitted, and halved, or frozen
- ¾ cup organic cane sugar 155 g plus extra for sprinkling on top, or demerara sugar, for sour cherries, may need more sugar
- 4 ½ tablespoons tapioca flour 44 g
- Zest of one lemon
- 1 tablespoon fresh lemon juice
- ⅛ teaspoon almond extract
- 1 teaspoon vanilla extract
- 3 tablespoons vegan butter chilled cut into ¼-inch to ½-inch pieces to top the filling before the dough is placed on top
Instructions
Make the double-crust pie dough
- Combine the chilled flour and salt in a large mixing bowl. Using a pastry blender, work the butter and shortening into the flour until it resembles a coarse meal with some bigger pieces the size of lima beans (large beans).
- Drizzle in the chilled vodka and water a tablespoon at a time, tossing and mixing with a spatula between each addition and dragging the spatula across the dough. It helps to rotate the bowl as you add the water.
- Stop adding water when the dough comes together and almost no more dry flour remains in the bottom of the bowl. Pinch the mixture to see if it stays together. If it is crumbly and falls apart, add another tablespoon of water, mix, and check again. Repeat the process until the mixture holds together.
- Gather two-thirds of the dough and wrap it tightly with plastic wrap. Do the same with the remaining third. Flatten into disks. Refrigerate for at least 2 hours. When the dough is ready, let the larger piece rest on the counter for 5 minutes. The smaller piece of dough will be the top crust later.
Shape the bottom pie crust
- Whack the larger piece of dough with a rolling pin to slightly flatten it. Unwrap it and place it on parchment paper. Flour the dough lightly on both sides and roll out the dough into a 12-inch circle from the center outwards, rotating the dough a quarter turn each time by moving the parchment paper as if you are going around the clock. It doesn't have to look perfect; it will have uneven edges.
- Transfer the dough carefully by placing the parchment paper with the dough face down in the pie dish, and remove the parchment paper gently. No need to butter the pie dish first. Or you can transfer the dough with your rolling pin, and use a bench scraper to help lift the dough. Ensure the dough is flat against the pie dish's edges with no gaps; do not stretch the pie dough. Lift and move the dough with care as needed.
- The pie dough will hang over the edges. Trim the edges with kitchen scissors, fold the dough on itself against the edge of the pie plate, and flute the edges with your fingers, or crimp it with a fork. If it's too soft to work with, refrigerate it for a few minutes, and try again. Place the pie dish in the fridge while you prepare the cherry pie filling.
For the vegan cherry pie filling
- Place the cherries in a large bowl. Combine the organic cane sugar and tapioca flour in a small bowl.
- Add the sugar and tapioca flour mixture to the cherries with a rubber spatula. Stir in the lemon zest, lemon juice, almond extract, and vanilla extract. The mixture will quickly moisten with the fruit juices. Allow the cherry mixture to macerate for 15 to 30 minutes.
For the vegan cherry pie
- Preheat oven to 425°F. Place a baking sheet in the oven to preheat.
- Place the remaining smaller pie disc on the counter to warm slightly. Take the pie plate out of the fridge. Spoon fruit with a slotted spoon into the prepared pastry shell and dot with cubes of butter.
- Whack the smaller pie disc with a rolling pin back and forth, remove the wrap, lightly flour both sides, and roll out the dough from the center outwards, turning it a quarter every time, until the dough is a 12-inch circle.
- Cut the dough into strips ¾-inch to 1-inch wide, and weave a lattice to cover the pie. Trim and seal the edges, folding the dough under at the edge. Brush the lattice with almond milk. Alternatively, cover the cherry pie filling with the 12-inch pie dough circle. Cut four to six slits in the top to form vents for the steam to escape, then trim the edges and crimp them with a fork or your fingers.
- Sprinkle organic sugar on top of the crust. Place the pie plate on the preheated cookie sheet. Bake for 20-22 minutes at 425°F, then reduce the heat to 375°F and bake for 35-40 minutes or until the pastry has browned; the filling will bubble.
- Let the pie cool completely for at least 3 hours before serving to set the filling. Serve with vegan vanilla ice cream or coconut whip.
Notes
To save time, make the pie dough the day before. Refrigerate tightly wrapped in a 6-inch disc and place on the counter 10 minutes before you need it.
If making the pie dough and pie the same day, start first thing in the morning and enjoy the pie in the afternoon.
Ensure all the ingredients for the pie dough are chilled and minimize handling for the best results. Refrigerate the dough for a few minutes if it gets too soft to work with.
Storage: Any leftover pie can be stored on the counter, covered, for up to 3 days, or refrigerated after cooling for up to 4 days.
Food Processor Instructions: Place the cubed butter in the food processor with the flour and salt, and pulse 5 or 6 times. Add the pieces of shortening and pulse 3 or 4 times. It is important to mix the dough properly. Place the mixture in a bowl and add the ice water slowly. Use a rubber spatula to incorporate the water and vodka into the dough.
