Those who froze summer's bounty of dark, sweet cherries are in luck: now's the time to let them shine. This cherry pie recipe takes advantage of the natural sweetness of the fruit for a sugar-free, vegan cherry pie that will delight even stalwart traditionalists. Serve it with a scoop of vegan ice cream for the perfect finishing touch.
- Cook Time
- Prep Time
- 3 cups spelt flour
- 1 teaspoon sea salt
- 1/2 cup coconut milk
- 1/2 cup coconut oil, melted
- 1 pound frozen dark, sweet cherries, unsweetened, thawed
- 1/4 cup quick-cooking tapioca
- 1/2 cup apple juice concentrate
- 1/2 cup water
- 1 teaspoon almond extract
- 3 tablespoons coconut oil, melted
In a food processor, combine the spelt flour and salt. Pulse a few times.
In a bowl, combine the milk and oil. Whisk to combine.
While the food processor is running, pour 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 in it. Use your fingers to push the crust up to 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 mixture into 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.)
Cover the pie with aluminum foil, and bake for 20 minutes. Remove the foil and brush the top of the pie with coconut oil, and bake for another 20 minutes, until crust is slightly browned.
Cool slightly before serving.