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theveganharmony

Vegan cherry pie

Delicious and juicy pie with shortbread crust and cherry filling.
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Servings: 8 pieces
Ingredients Method

Ingredients
  

Crust
  • 150 g semi-white flour (or whole purpouse flour)
  • 150 g spelt flour
  • 1 teaspoon baking powder
  • 30 g coconut sugar
  • 60 g vegan margarine room temperature
  • 75 ml cold water
  • 25 g soya yogurt
Cherry filling
  • 450 g frozen cherries
  • 15 g coconut sugar
  • 15 g corn starch + 20 ml mixing water

Method
 

Dough
  1. Put both types of flour in a bowl, add coconut sugar and baking powder and mix.
  2. Add margarine, soy yogurt and water.
  3. Mix all the ingredients well and finally knead with your hands to melt the margarine and combine all the ingredients into a uniform mass.
  4. Cover the dough and let it rest in the fridge for at least half an hour, as it is then easier to shape.
Stuffing
  1. Put frozen cherries in a pot and let them defrost. You can heat it at a low temperature to defrost faster.
  2. Leave the liquid formed during defrostin in the pot, as this will make the filling more juicy.
  3. Add coconut sugar to the cherries, stir and bring to a boil.
  4. Meanwhile, mix the starch with water.
  5. When the cherries are boiling, stirring constantly, stir in the corn starch mixture, reduce to a medium temperature and cook for 3 minutes, stirring several times in between.
Pie
  1. Divide the dough into two parts, one for the bottom (this can be a little bigger) and the other to put on top.
  2. Roll out the part for the bottom and put it in the pie pan (20 cm diameter).
  3. Pour the cherry filling on the bottom and cover with another part of the dough.
  4. Bake for 30 minutes in a preheated oven at 180°C.