No Eggs, No Milk, No Problem: This Juicy Cherry Pie Is So Good You’ll Make It All Year Round

The world we’re living in is slowly turning to healthier lifestyle now that many people opt for diary-free or vegan meal in order to help the nature. Several years ago things were certainly more complicated in this regard, but now the social media is full of vegan recipes that don’t feel less tasty, and this cherry pie might be one of the proofs.

As those who have already tried baking it at home reassure, the dessert turns out perfect with its savory cherry filling and the delicious crust, so consider trying it yourself tonight.

Ingredients:

For the dough: 390 g of wheat flour, 70 ml of orange juice or water, 80 g of sugar, 5 g of salt, 150 ml of vegetable oil.

For the filling: 300 g of cherries, 90-180 g of sugar (to your taste), 40 g of cornstarch.

Sieve the flour into a deep bowl. In a separate bowl, mix the juice or water, sugar, and salt. Pour the liquid into the flour, add the vegetable oil, and mix into a soft, elastic dough. Cover the baking pan with parchment paper and spread most of the dough over the bottom of the pan, forming a small ridge around the edges.

Mix the cherries (if they are frozen, defrost them first and drain off any excess juice) with sugar and cornstarch. Spread the filling over the dough base. Scatter the remaining dough on top to create a light, crumbly crust.

Bake the pie in an oven preheated to 200 °C for about 40–50 minutes until it gets a nice golden crust.