Delicious Cherry Pie – sweets – Hope you will like this one also, it is one of the best sweets. View the video also if available, and feel free to comments, share.
Vegeterian Tips: There are many different options at Mexican restaurants, including burritos, tostadas, enchiladas, tacos, nachos, and veggie fajitas. Most food options can be prepared vegetarian by substituting beans for beef without a problem.
Ingredients (use vegan versions):
- 1 quart stemmed & pitted cherries
- 1 1/5 cup raw vegan suga
- 1/3 cup whole wheat pastry flou
- 1/8 teaspoon sea salt
- 1 teaspoon squeezed lemon juice
- 1/4 – teaspoon almond extract
- sprinkle of nutmeg, cinnamon, or ginger (optional)
- 2 Tablespoons non-hydrogenated, trans fat free, vegan buttery spread (I use Earth Balance)
- Bottom pie crust:
- 1 1/5 cup flou
- 1/2 teaspoon salt
- 1/3 cup buttery spread
- 1/4 cup wate
- 1 tablespoon vegan sugar (optional)
- Optional top crumble pie crust:
- 1/4 cup melted buttery spread
- 1/2 cup firmly packed vegan brown suga
- 1/3 cup flou
Directions:
Preheat the oven to 425. For the bottom pie crust, I
usually just mix the flour, salt, and softened buttery
spread right in the pie pan. Add vegan sugar if you like your
crust a little sweeter – kind of like a ”Christmas”
cookie. Mix well – until crumbly. Add the water in small
amounts – about 1 tablespoon each time. Mix well with a
fork. You could roll out the dough between two sheets on
waxed paper; however I just flatten it right into the pie
pan with a spoon and my clean fingers. Chill while mixing
the filling. If you want to pre-bake this crust for any
reason, bake at 375 for about 10 minutes or until golden.
For the filling, mix the (hopefully) fresh and pitted
cherries in a large bowl with the vegan sugar to sweeten. Then
add the flour and salt and toss lightly. Add the lemon
juice and almond extract as well as whatever other spices
you decide to throw in. Spoon into the pie shell.
As far as a top piecrust, you can either double the
recipe for the bottom crust and split into two parts (in
which case you will have to roll out half for the top crust
most likely), use the following recipe for a crumble crust
which I find to be easier, or leave exposed.
For the optional crumble pie crust, mix the melted
buttery spread into the premixed flour and brown vegan sugar.
Mix until well coated and wet-ish looking. Sprinkle this
on top of the cherries; cover lightly and do not mix.
Place into the oven for 35 to 45 minutes. Until the
bottom piecrust looks golden and the pie is a little
bubbly. If you have the time, it is slightly better to add
the crumble crust about 15 to 20 minutes into the baking or
it could get a little too hard – though I have not had any
notable problems with this.
Let cool and enjoy 🙂
Serves: 6-8
Preparation time: 20min to 1 hr.
[tubepress mode=’tag’, tagValue=’Delicious Cherry Pie’]