Cherry Pie with Coconut Cream
This is the most delicious cherry pie with whipped coconut cream. Every bite is like a slice of heaven!
(halved and pitted, unpitted weight)
vanilla bean paste or vanilla extract
vegan butter or vegan margarine
(plus extra for dusting)
vanilla extract or vanilla bean paste
canned coconut milk
Put the butter and flour in a food processor and whizz until the mixture looks like damp breadcrumbs. Add maple syrup and pulse to combine.
Add flax eggs, and the vanilla.
Pulse until the dough starts to clump together, adding a drizzle of water, 1 tsp at a time, if the dough feels dry – try not to add too much or the pastry will be tough.
Tip out onto a work surface and knead briefly until you have a smooth dough.
Break into 2 pieces, one a little larger than the other, wrap in cling film, pat into flat discs and chill for 30 mins.
Heat oven to 180C.
On a floured surface, roll out pastry to the thickness of about 5 mm.
Use the pastry to line a 20 cm metal pie plate or tin, leaving a little excess pastry overhanging – trim with a pair of scissors if necessary.
Line the base with baking parchment and baking beans, and blind-bake for 20 mins.
Mix the cherries, cornflour, coconut sugar, almond essence and vanilla in a bowl.
Remove the beans and parchment from the base, brush the pastry with some of the beaten aquafaba and bake for 5 mins more until golden.
Turn the oven down to 160C.
Tip the cherries into the centre of the pie.
Roll out the remaining pastry to the same thickness as before.
Slide the pastry onto a well-floured sheet of baking parchment.
Brush some almond milk over the edge of the pie rim and all over the lid.
Carefully lift the baking parchment and pastry, and slide the pastry lid onto the pie, removing the parchment.
Trim the excess pastry, then use a fork to press the lid to the base.
Brush top of pie with some more almond milk.
Bake for 30 mins.
Take out of the oven and let it cool.
Whipped coconut cream
In a bowl, using an electric whisk, mix together coconut cream, icing sugar and lemon juice until thick.
Serve pie with whipped cream on top.
Anna Banana Co