Cherry pie
It is a national pie day tomorrow! (Apparently) Guess what is the best way to celebrate it? To sing Country Pie by Bob Dylan! Or baking pies but that would be too much of an obvious answer. You can do both 😁 (another great song specifically for this recipe is Cherry Bomb by The Runaways)
(On the photo below, you can see how I messed up the lattice.. Oh well, nobody’s perfect. Lesson learned though, I am not going to talk to someone on the phone while doing this.
Ingredients
Pastry
300g all purpose flour
140g vegan butter (or coconut oil)
1/2 tsp salt
1-2tbsp vodka
1-2tbsp water
Cherry filling
400g frozen cherries
50g caster sugar
1tbsp lemon juice
4tbsp cornstarch
The rest
4tbsp almond flour
1tbsp milk
1tbsp caster sugar
Method
Sift flour into a bowl, cut butter into small cubes and add them to flour together with salt. Rub together until it resembles wet sand and then add vodka and water (I used 2tbsp of both but it depends on flour you use so add spoon by spoon). Combine dough gently, don’t knead. If it doesn’t come together, add a tablespoon of water. If it does, press all of dough together, wrap with cling foil and put into the fridge to rest overnight (but 30 minutes work too).
Meanwhile make the filling - place frozen cherries, sugar and lemon juice into a small saucepan and bring to the boil. Lower the heat and add cornstarch - whisk it in properly and simmer for about 5 minutes. Leave it to cool.
Preheat oven to 200C/180C (fan).
Take the dough from the fridge, leave for couple minutes (so it isn’t that tough). Flour your surface, take a bigger half of the dough and roll out until it is 26cm circle. Transfer it to your pie dish - it is easier if you roll it loosely around a rolling pin and unrolling it into the dish.
Take the rest of the dough and roll it into 23cm circle. You can either cut it with a sharp knife into stripes and create lattice or you can just cover the pie with the whole disc.
Sprinkle almond flour on the bottom of your pie. Spread cherry filling in an even layer. Now you can create a lattice on top or just place the disc on top. Tuck any excess pastry under the bottom crust and you can crimp the edges using a fork. Make a slit in a shape of cross in the middle if you didn’t make a lattice (to let steam escape), brush with milk and sprinkle sugar on top.
Bake for 45-50 mins. Let the pie cool before slicing.