Sour Cherry Pie with Vegan Pie Crust
Over the weekend, my mom brought home two cartons of locally grown sour cherries, freshly picked the day before. They looked delicious, and I was so excited to bake them up! Eating local, seasonal produce is what makes my world go round. I could not believe the amazing flavor and pallor of these cherries. Not to mention that they created the most delicious pie! I mean, what else could I do with the first sour cherries of the season?!
I decided to incorporate my vegan pie crust so that I could also eat it. My journey with being dairy free has been... interesting. If you've been following along, you probably know that I have not been entirely plant based since our CSA program started. It's hard to resist our friends' Wild Farm Soap pastured meats. They're delicious. But the best part about that is they are basically organic (just not certified) and raised right down the road from me with practices I can stand behind fully. That is what makes the difference, for me anyway. Not eating dairy has changed my life, though. I have had a few minor slip ups, and it's been quite the realization for me. My system never handled whole milk or ice cream well (we were self-diagnosed lactose intolerants), but now that I've not been eating for a few months I cannot handle anything. I vomit and, well, you can guess. It's not fun. I'm officially done! Eating meat once a week has been okay, but I still don't love it. The only thing that makes me change my mind is that I have to cook it for our program!
Anyway, this pie crust is really amazing. It doesn't even taste any different to me from my original crust recipe. It seriously doesn't! I feel better eating it, and I actually find that it is easier to put together than a crust with butter. There is still flakiness, still that chewy yummy flavor. It's good. You should try it!
Ingredients + Recipe |
for the crust (make 2)
- 2 1/4 cups all purpose flour
- 1 tbsp sugar
- 1 tsp salt
- 1/2 cup coconut oil, cold and solidified
- 1/2 cup ice water
for the filling
- 6 cups sour cherries, pitted
- 1 cup sugar
- 1 tbsp lemon juice, fresh
- 3 tbsp cornstarch
- Make the two pie crusts first. I like to make mine separately rather than in one large batch as its easier to work with that way.
- Whisk together the flour, sugar, and salt. Add the coconut oil. It should be the kind that will become solid. If yours is at room temperature, place it in the fridge for 15-20 minutes before starting. With your fingers, form small pea shaped clumps with the oil in the flour mixture, the same as you would with butter. It should be a lot easier to do!
- Slowly add the ice water a few tablespoons at a time. Begin to form a dough with your hands or a rubber spatula. I usually use the entire half cup as this dough can take quite a bit of water! You want it to form a nice soft crust but not stick to the sides of the bowl; don't let it become too dry.
- Wrap in plastic and place in the fridge until ready to use.
- In a large saucepan, heat the cherries over medium/high. Stir in the sugar, lemon juice, and cornstarch.
- Bring the filling to a boil, stirring constantly to prevent burning or sticking. Once at a high rolling boil, let it heat hard for about 1-2 minutes until the filling thickens substantially.
- Remove from heat and let cool down a bit. Make the first pie crust into the shell and place in your pie dish. Pour the cherry filling into the crust and place in the fridge.
- Preheat your oven to 400.
- Begin arranging the lattice. Cut out the lengthy strips. Bring out the pie dish and place the lattice on. Brush with some nut milk and a whisked egg (if preparing this fully vegan, just omit the egg). Sprinkle with some turbinado sugar for a thick coating.
- Bake for 38-40 minutes or until the crust is golden brown and the filling is bubbling.
- Let sit for at least 2 hours before serving so the filling thickens completely.
There you have it! A delicious, seasonal, locally grown pie. I love that. Living on this farm has made me feel so connected to the world in ways I could not have imagined. I learn so much every year, and this is just the beginning for our farm! What does seasonal cooking wake up inside of you?