Vegan Cherry Pie
Recipe: #10262
August 05, 2013
Categories: Desserts, Cherry, Baby Shower, Birthday, Brunch, Christmas, Cinco de Mayo, Easter, July 4th, Labor Day, Mothers Day, Potluck, Romantic Dinner, Sunday Dinner, Thanksgiving Valentine's Day, Oven Bake, Heart Healthy, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Pies, more
"This is the best pie you will eat -- A very special thanks to Sarah Grimwood for this insanely amazing recipe! I have the vegan pie crust posted here on recipezazz separately (recipe#10263). Prep time does not include making the crust and removing pits from cherries. Recipe makes one double-crust pie."
Original is 8 servings
Ingredients
-
- CHERRY FILLING
-
-
Nutritional
- Serving Size: 1 (144.6 g)
- Calories 230.3
- Total Fat - 3.1 g
- Saturated Fat - 1.9 g
- Cholesterol - 7.6 mg
- Sodium - 102 mg
- Total Carbohydrate - 52.2 g
- Dietary Fiber - 2.6 g
- Sugars - 43.1 g
- Protein - 0.9 g
- Calcium - 12.4 mg
- Iron - 0.4 mg
- Vitamin C - 4 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Toss the pitted cherries with the next 3 ingredients together. Pour into prepared pie shell, dot with vegan butter.
Step 2
Place the top pie crust on and pinch edges to seal. Cut 4 small slits to vent pie.
Step 3
Brush with almond milk and sprinkle with sugar.
Step 4
Place the pie on a large baking sheet to catch any spills.
Step 5
Bake bottom oven rack in a preheated 400 degrees F oven for 50-60 minutes or until crust is golden and filling is bubbling (you may need to add foil to the edges if its browning to quickly).
Step 6
Cool to room temperature before slicing. Enjoy!
Tips
No special items needed.
0 Reviews
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