Vegan Cherry Pie

 A super simple recipe with very few ingredients that looks and tastes awesome.

 

MAKES 4 SERVINGS    

Equipment needed: Oven, tart tins, saucepan, stirring spoon

Total Time: 50minutes

 

Ingredients: 

  • 1 x 280g roll of puff pastry
  • 300 g frozen cherries
  • 1 tablespoon light brown sugar
  • 1/2 tablespoon cornflour
  • 1/4 teaspoon cinnamon
  • 20ml agave syrup
  • 20ml of water

 

Method:

  1. Heat the oven to 180c
  2. Cut 4 rounds of pastry big enough to fit into the tart tins with a little overhang. Keep any remaining pastry for the top. Press the pastry into the tart tins and trim off the excess with a knife.
  3. Put baking paper into each tart tin then fill them with uncooked rice or baking balls. This will stop the pastry from puffing up. Bake the tart cases for 10-15 minutes until the pastry is starting to turn golden.
  4. Whilst the tart cases are baking make the filling. Put the cherries, sugar, cornflour and cinnamon in a saucepan. Heat on medium heat, the cherries will release juice that will mix with the cornflour to make a sauce. Cook for around 10 minutes, stirring occasionally until the sauce is thick.
  5. Cut the remaining pastry into strips and mix 1t syrup with 1t water in a small bowl or cup.
  6. Once the tart cases are part-baked remove the rice/baking balls and baking paper. Divide the filling between the tart cases, top with the strips of pastry in a lattice and brush the pastry with the syrup/water mixture. Bake for a further 10-15 minutes until the pastry lattice is golden.