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