Vegan Cherry Pie
Baking and Desserts • European
Description
Instead of fresh cherries, you can use jam, draining off the excess syrup. Enjoy your meal!
Ingredients
- Wheat Flour 10 oz
- Sugar 5 oz
- Marinated cherries 5 lbs
- Salt a pinch
- Vegetable Oil 5 fl oz
- Water 5 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 355°F for about 40–50 minutes.
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