Name: Wholesome Cherry Pie
Ingredients: 1 batch Vegan Flaky Pastry; Filling; 3 cup (685 g) sour cherries in juice; 1 tablespoon (15 ml) lemon juice; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/3 cup (75 g) caster sugar; 4 tablespoon (32 g) cornstarch; 3 tablespoon (45 ml) water; Topping; 2 tablespoon (30 ml) plant-based milk; 1 tablespoon (12–15 g) sugar; Vegan whipped cream; Cherries, for garnish

Wholesome Cherry Pie

By: Reece Hignell, excerpted from Cakeboi Goes Vegan

Wholesome Cherry Pie

By: Reece Hignell, excerpted from Cakeboi Goes Vegan

Bright, bursting cherries enveloped in a golden, flaky crust—the simple pleasures of a classic cherry pie are truly unparalleled. This particular recipe carries with it not just the nostalgia of timeless family gatherings but also a heartwarming tale. It’s a creation inspired by two of my cherished customers, Di and Varelle. Their passion for flavors, combined with countless conversations about cherished food memories, laid the foundation for this masterpiece. As the luscious cherry filling melds with the crust, know that every bite is infused with tradition, love and the special touch of my customers. Indulge, reminisce and let this pie be a tribute to the bonds forged over the love of food.

Makes1 8–10-inch (20–25-cm) pie

Ingredients

1 batch Vegan Flaky Pastry
Filling
3 cups (685 g) sour cherries in juice
1 tablespoon (15 ml) lemon juice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/3 cup (75 g) caster sugar
4 tablespoons (32 g) cornstarch
3 tablespoons (45 ml) water
Topping
2 tablespoons (30 ml) plant-based milk
1 tablespoon (12–15 g) sugar
Vegan whipped cream
Cherries, for garnish

INSTRUCTIONS

Prepare the Vegan Flaky Pastry; divide the pastry into two. Grease and line an 8 to 10–inch (20 to 25–cm) fluted tart tin.
Roll out half of the pastry until it is about ⅛ inch (3 mm) thick. Carefully roll the pastry onto a rolling pin to transport it onto your tin. Unroll the pastry over the pastry tin and lightly ease the edges into the bottom corners of the tin, ensuring there are no pockets of air under the pastry or in the flutes. Using a small sharp knife, trim the excess pastry from the edges of the shell. Chill the pastry in the freezer for about 30 minutes, or until it is firm; this will help prevent shrinkage.
To make the filling, place your cherries and juice, lemon juice, cinnamon, ginger and sugar in a small saucepan and heat to a gentle simmer. In a small bowl, mix the cornstarch and water to create a slurry, then add it to your heating cherries. Cook this mixture for approximately 2 minutes. We are looking for the mixture to begin to thicken; however, we do not want to thicken the liquids too much, as this will happen in the oven. Cool the mixture to room temperature.
Preheat your oven to 355°F (180°C). Roll out the remaining pastry into a rectangle. Cut out 20 strips, each ⅓ inch (1 cm) wide, ensuring they are the length of your tart tin.
Lay the pastry strips in a lattice over the cherry filling. Begin by laying 10 strips going in one direction, then weave the other 10 in and out, leaving the loose ends of the strips hanging over the edge of the tin. Run a knife around the outskirts of the tin to trim away any excess.
Brush the top of the tart with some plant-based milk, then sprinkle the sugar over the pastry. Bake in the oven for 45 to 50 minutes, or until the tart is a rich, golden brown. Serve with cream and cherries.