OUT-OF-THIS-WORLD CHERRY PIE
Plant-based baking sticks mean this pie is vegan and dairy-free. Using frozen cherries means you can make it all year long.
Provided by Kim Barnouin
Categories HarperCollins HarperCollins Pie Dessert Cherry Vegan Lemon Juice
Yield Makes 1 (9-inch) double-crust pie
Number Of Ingredients 6
Steps:
- Preheat the oven to 400°F. Prepare a pie pan with half of the Short Pastry Crust. Heat a medium-size saucepan on medium and add the cherries, sugar, cornstarch, and lemon juice. Cook until the sauce begins to thicken and boil, about 10 minutes. Pour into the prepared pie pan. Place small pats of Earth Balance on top of the cherry filling before covering with the remaining Short Pastry Crust, either as a full piecrust or as cut strips.
- Place the pie on a large baking sheet lined with parchment paper to catch any spills. Bake for 15 minutes. Reduce the temperature to 350°F and bake for an additional 25 to 35 minutes. The pie will be bubbly and the crust will be lightly browned. Remove from the oven and allow to cool on a wire rack.
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