Cherry Pie
 
 
Ingredients
Crust - Makes 2 for a double-crust pie
  • 2½ cups (355g) all-purpose flour
  • 2 Tbsp (25g) sugar
  • 1 tsp (5g) kosher or sea salt
  • 12 Tbsp (1½ sticks/160g) Earth Balance buttery sticks or other vegan butter, cut into small pieces
  • 4 Tbsp (1 stick/110g) cold vegetable shortening (I use Spectrum or Earth Balance natural shortening), cut into small pieces
  • ¼ cup ice water
  • ¼ cup ice-cold vodka
Filling
  • 5 cups frozen dark sweet cherries, thawed and halved
  • ⅓ cup sugar (increase depending on how sweet you like your pies - I like mine less sweet)
  • ⅓ cup tapioca flour or cornstarch
  • 1 Tbsp lemon juice
  • ¼ tsp salt
  • 1 tsp vanilla or almond extract
  • ¼ cup non-dairy milk
Whipped Cream
  • 1 14oz can full-fat coconut milk, chilled in the refrigerator at least 4 hours
  • 2 Tbsp powdered sugar
  • 1 Tbsp cornstarch
  • ½ tsp vanilla extract
Instructions
  1. Put on your favorite Beastie Boys album.
  2. Preheat oven to 400F.
  3. To make the crust, combine flour, sugar and salt in a large bowl and stir to combine. Using a pastry blender or a fork, cut in the vegan butter and shortening and mix until the mixture resembles coarse sand.
  4. Drizzle in half the ice water and vodka and use your fingers to combine. Add the rest of the water and vodka and mix in with your hands.
  5. Use your palm to press the dough into the bottom of the bowl, then break the dough up and press one more time.
  6. Divide dough into two halves, and press each half into a four-inch disk. Wrap in plastic wrap and refrigerate for at least an hour.
  7. To make the filling, combine thawed, halved cherries in a bowl with sugar, tapioca flour, lemon juice, salt, and extract. Allow to sit for at least 20 minutes.
  8. Remove one of the dough disks from the refrigerator and place it on a piece of parchment paper or a well-floured surface. Cover with another piece of parchment paper, or flour a rolling pin well. Roll into a 12-inch round disk. Carefully transfer to a 9-inch pie plate, leaving a 1-inch overhang.
  9. Dust the bottom of the pie crust with 2 tsp flour. Pour in cherry filling and place in refrigerator.
  10. Remove the second dough disk. Roll out into an even circle. Remove the pie from the refrigerator.
  11. Place the entire crust on the top of the pie for a double crust, or cut into ¾ inch strips for a lattice crust (make sure to cut steam vents into your top crust if you use the entire thing).
  12. Seal the edges of the top and bottom crust. Brush the top and edges with non-dairy milk and bake for 20 minutes. Reduce the oven temperature to 350F and bake for an additional 35-45 minutes. If the edges brown too quickly, cover with a pie shield or aluminum foil. Cool on a rack.
  13. While the pie is baking, make the whipped cream. Open the can of coconut milk and scrape out the solidified part that has risen to the top into a mixing bowl. Discard the water at the bottom, or reserve for another use (no idea what "another use" might be)!
  14. Beat on medium speed until somewhat fluffy - it won't volumize like real cream, but you should be able to see the tracks from the mixer wire. Add powdered sugar, cornstarch, and vanilla and beat well. Refrigerate until ready to use.
Recipe by Baked In at https://www.baked-in.com/2012/05/12/sweet-cherry-pie/