Dairy-Free Cherry Pie

4g protein · 1 h 20 min · 427 kcal

Recipe by Kelly Rudnickigodairyfree.orgOpens in a new tab

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My mother-in-law, Jeanne, makes this pie all year long using the fantastic tart cherries of Door County, Wisconsin. She gets them fresh during cherry season and freezes them in quart-sized freezer bags. Get in the habit of picking in-season fruit and freezing for later; your pies will thank you. I love this pie warmed slightly with a dollop of dairy-free ice cream.

1 h 20 min8 servings427 kcal

Ingredients

  • 2 cups all-purpose flour (unbleached )
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 2/3 cup dairy-free shortening (chilled and cut into small pieces (Kelly uses Spectrum))
  • 5 to 7 tablespoons ice water
  • 6 cups tart or sour cherries (pitted )
  • 3 tablespoons cornstarch ((can sub tapioca starch))
  • 3/4 cup sugar
  • 1/4 teaspoon vanilla extract
  • 1 tablespoon dairy-free buttery spread (cut into small pieces)

Instructions

  1. 1

    --- Pie Dough ---

  2. 2

    Combine the flour, sugar, and salt in food processor or mixing bowl.

  3. 3

    Add the shortening pieces and pulse a few times or cut the shortening in (with a pastry cutter, 2 forks, or a whisk) until the mixture resembles small crumbs.

  4. 4

    Add ice water, 1 tablespoon at a time, to the flour mixture, pulsing or stirring until the dough just comes together.

  5. 5

    Divide the dough and transfer to 2 squares of plastic wrap. Use the wrap to pull the sides of dough together to form rounded disks.

  6. 6

    Refrigerate the dough for at least 30 minutes before rolling out.

  7. 7

    --- Assembly & Cherry Pie Filling ---

  8. 8

    Preheat your oven to 400ºF.

  9. 9

    Roll out one disk of the pie dough into a circle wide enough to have overhang on a 9-inch pie plate.

  10. 10

    Carefully transfer the pie dough to your pie plate. Fold the overhang dough under.

  11. 11

    In a microwave-safe bowl, stir together the cherries, starch, and sugar. Microwave them on high for 3 to 4 minutes, or until thickened.

  12. 12

    Stir in vanilla, and pour the filling into your prepared pie pan.

  13. 13

    Dot the top with pieces of the dairy-free margarine.

  14. 14

    Roll out the second disk of pie dough into a large 11-inch rectangle.

  15. 15

    Cut the pastry into 1/2-inch strips, and weave dough into a lattice design. Crimp the edges to tidy up the dough.

  16. 16

    Bake for 35 to 40 minutes, until the fruit is bubbling and the crust is nicely browned. Cover the edges with foil if the crust is browning too quickly.

  17. 17

    Let the pie cool completely on a wire rack before serving.

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