Is there anything better than cherry pie? It tastes heavenly. Oozing out with big dark cherry goodness in the midst of a deliciouspie crust. Pastel - pastry. That's what they'd call it here in Mexico. Join me for a heavenly slice of "G" Cherry Pie for my husband's birthday! You can have yours for any reason anytime, enjoy sweet friends!
prep time: 30 Mcook time: 45 Mtotal time: 75 M
Mixed Berries are surrounded in a homemade pie crust, baked and enjoyed with nice cream.
2 Pie Crust Recipes - 9" (one for top, one for bottom)
4 Cups Pitted cherries
1/2 Cup Sweetener of choice (Agave, Maple, Coconut, Date, Monk...)
3 Tbsp Starch of choice (Potato, Corn, Tapioca, Arrowroot...)
2 Tbsp Coconut Oil or Earth Balance (optional)
2 Tbsp Dairy Free Milk
1 Tbsp Sweetener of choice
How to cook Cherry Pie
Mix together the pitted cherries with the sweetener and coconut oil in a saucepan. Opt to reserve one cup of cherries.
Heat over medium-low heat for a few minutes.
In a separate bowl, mix the starch with some of the liquid released from the cherries. Once mixed well, stir into the cherry mixture until no chunks remain.
Remove from the heat, stir in the last cup of cherries.
Cool to room temperature. While cooling make the crust.
Preheat the oven to 375 degrees F.
Once cool, pour the cherry mixture into a prepared pie crust, top with another pie crust if preferred. Pinch the sides, ensure a slit is on top for breathing.
Mix together the "egg wash" of dairy free milk and sweetener, brush on top.
Bake for 45-60 minutes, until golden and bubbling.
Cool to room temperature for an hour or longer.
Serve with vanilla vegan ice cream or banana nice cream. Enjoy!!
Pie Crust: https://www.artisticvegan.com/blog/my-moms-pie-crust#/ - Double this if you'd like one crust on the top and one on the bottom.