No matter the season, there is a pie recipe fit for the occasion. Though most pies are fruit-based, they are by no means body-friendly--dense butter and egg crust enfolds a white sugar-drowned fruit mixture. The following cherry pie recipe lets you enjoy your pie without the white flour and sugar, dairy and butter. That’s right – a sugar-free vegan cherry pie! Enjoy!
Sugar-Free Vegan Cherry Pie
For the Crust:
- 3 cups spelt flour
- 1 teaspoon sea salt
- ½ cup almond milk
- ½ cup coconut oil, melted
For the filling:
- 1-lb frozen dark sweet cherries, unsweetened and thawed
- ¼ cup quick-cooking tapioca
- ½ cup apple juice concentrate
- ½ cup water
- 1 teaspoon almond extract
- 3 tablespoons coconut oil, melted
From the Organic Authority Files
In a food processor, add the spelt flour and salt. Pulse a few times. In a bowl, combine the milk and oil. Whisk. While the food processor is processing, add in the wet mixture through the feeding tube. Once the dough reaches a crumbly consistency, stop mixing and use clean hands to shape the dough into a ball. Cover with plastic wrap and pop into the fridge for at least one hour. Once ready, roll out the dough, using extra spelt flour to prevent sticking, into 2 discs that are about 1 inch wider than the edges of the pan. Lightly oil the bottom of the pie pan with coconut oil and set one disc atop. Use your fingers to push the crust against all the corners. The crust base should be wide enough to stretch upward on the edges of the pan. Use a fork to prick the sides and bottom of the pie crust. Set the other disc aside while you prepare the filling.
Preheat the oven to 375 degrees Fahrenheit.
For the filling, place the cherries and juice in a bowl. Sprinkle with tapioca and let set for about 15 minutes. Pour the cherry moisture in the pie crust. Cover with the other pie crust and flute the edges. Use a knife to make diagonal incisions across the crust, which will allow for hot air to escape during cooking. Alternatively, before putting the top crust on the pie, you can cut it into a bunch of 2-inch-thick strips and place half of the strips across the top of the pie, leaving about 1 inch between each strip, and then doing the same thing with the other half of the slices, only this time placing them diagonally across the top of the pie and again pinching the edges.
Place aluminum foil atop the pie and pop into the oven for 20 minutes. After 20 minutes, remove the foil and brush the top of the pie with coconut oil. Bake for another 20 minutes, until crust is slightly browned.
Let cool before serving alongside vegan ice cream!
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Homemade Cherry Pie image from Shutterstock