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


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


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.

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