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Summer is here even in these circumstances around us. Summer is my favorite season then it comes to food. Because we are gifted from nature with all of those amazing and nourishing tasty fruits and vegetables.
Even though they are tasty on their own this cherry pie is one of the best treats during the summertime.
So, enough talks, let's get straight to the recipe!
Prep: 30 min
Cook time: 50 min
Level: average to hard
Servings: 10 portions
Calories per serving: 260 kcal
Find the recipe & nutrition facts below :
Ingredients:
Crust:
2 1/2 cups (300gr.) all-purpose flour
1 tsp baking powder
1/2 cup (100gr.) flax egg (ground flax seed mixed with water) or soy milk
1/2 cup (100gr.) sugar
3/4 cup (180 gr.) margarine or vegan butter
1 tbsp soy milk
Filling:
2 cups (350gr.) canned cherries
1 cup (175gr.) canned or frozen sour cherries
4 tbsp sugar (or any other sweetener)
6 tbsp (50 gr.) cornstarch
For brushing:
2 tbsp. soy milk
Method:
Step 1: Make the crust by stirring in the large mixing bowl flour and baking powder, mix in sugar, salt, vanilla and flax egg.
Step 2: Cut into small pieces margarine and add it to the mixing bowl as well as 1 tbsp of the soy milk.
Step 3: Knead your ingredients into a soft dough, form a ball, and cover with a stretch foil. Place it in the fridge for at least 20 min. or overnight.
Step 4: Place your dough on the surface covered with a little bit of flour and roll out the 2/3 of it.
Step 5: Place your dough into covered with baking paper 28cm round pan and form the edges of your crust by pressing sides with fingers.
Step 6: Preheat oven at 180C and pre-bake your crust for 25 minutes.
Step 7: Make the filling by draining your cherries and sour cherries (!save the juice!).
*If you have frozen or fresh cherries don't forget they should be pitted! Place them into the pan and heat them to release the juice out of them (it is one additional step if you want to use fresh or frozen fruit, use the canned ones if you want to make this recipe a bit easier.
Step 8: Place the cherry juice into the pan along with sugar and cornstarch and bring them all to boil stirring as often as possible until it thickness
Step 9: Remove from the heat and let it cool down almost completely or completely if you have enough time (I usually don't).
Step 10: Spread your filling into the pre-baked crust.
Step 11: Roll out the remaining dough and cut it into 1 cm wide stripes if you'd like to have the same pie as from the picture. Place them crosswise on top of the pie and press a little bit on the edges so they can stick properly.
Step 12: Brush stripes with soy milk for the super shiny golden look.
Step 13: Bake your pie for another 25 minutes or more until golden brown.