Vegan Cherry Pie

Baking and Desserts | European cuisine

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Instead of fresh cherries, you can use jam, draining off the excess syrup. Enjoy your meal!

Ingredients

Wheat Flour - 8.5 oz
Sugar - 7.1 oz
Marinated cherries - 3 lbs
Salt - a pinch
Vegetable Oil - 2 fl oz
Water - 2 fl oz

Step by Step guide

Step 1

Prepare the shortcrust pastry. Sift 240 g of flour into a bowl, add sugar, about 100 g (you can add more to taste), and a pinch of salt, and mix well. Then pour in about 75 ml of vegetable oil (preferably refined sunflower oil) and mix well until small lumps form. Gradually add ice-cold water, about the same amount as the oil. There can be variations here: if there is more oil than water, the dough will be crumbly; if less, it will be denser. Quickly shape the dough into a ball — do not knead for too long; wrap it in plastic wrap and refrigerate for 30 minutes.

Step 2

Wash the fresh cherries, remove the pits, sprinkle with sugar to taste, and let sit for about 10 minutes. Then, over low heat, stirring, bring to a boil, and drain off the excess juice. Add a couple of tablespoons of flour and mix well.

Step 3

Divide the dough into two parts, one larger than the other, and roll out the larger part. Grease a 30 cm diameter baking dish with oil, sprinkle with flour, and lay the dough on the bottom and sides. Then sprinkle a couple of tablespoons of flour on the dough and evenly layer the cherries on top.

Step 4

Roll out the remaining dough, cover the filling, and pinch the edges. Use a fork to make holes all over the surface of the pie. Place in a preheated oven at 356°F for about 40–50 minutes.