Wednesday, 10 July 2013

Cherry Pie

This is a low sugar cherry pie recipe from My Vegan Kitchen. I used an 8" pan because I used a spring form and I didn't have enough pastry dough. My pie was delicious but the pastry was a little hard (as happens so often when good things go gluten free) Some dairy free vanilla ice-cream will soften it right up :)



Cherry Pie

Ingredients

Crust Ingredients

1 1/4 Cup Unbleached All Purpose Flour
1/4 Cup Brown Rice Flour
2 Tablespoons Sugar
1/4 Cup Earth Balance Original Spread Butter
1/2 Teaspoon Sea Salt
1 Tablespoon Canola Oil
6 Tablespoons Ice Water


Filling Ingredients

12oz. Pack Dark Sweet Frozen Cherries (I used fresh cherries and pitted them)
1 1/2 Tablespoons Arrow Root (or Corn Starch)
6 Packets Truvia Sweetener
1/2 Cup Sugar
1 Teaspoon Vanilla
Sprinkle of Sea Salt


Method

Preheat Oven to 350F.
Place all dough ingredients into food processor and mix until it comes together.
Pour into a mixing bowl and kneed with your hands to form a ball.
Split into halves. Take one section to roll out the bottom.
Spray a 9" pie pan with cooking spray and place this in bottom of pan. Place in oven and cook 5 minutes before adding cherries.
While that's cooking, mix together all of the filling ingredients in a mixing bowl. Pour in pie tin with bottom crust.
Roll out top and cut into strips and form lattice weave on top.
Place in oven and bake for 30 minutes.


No comments:

Post a Comment