VEGAN CHERRY PIE

VEGAN CHERRY PIE

• Nutritional Breakdown: per portion (whole recipe)
  

  (g)

• Preparation time: 1 hour
  Cooking time: 30-40 minutes
  Makes 5 single serve pies

INGREDIENTS

• Pastry
• 2 cups all purpose flour (substitute for gluten free flour if need be)
• 1 ½ tbsp Nuvia Baking
• ½ tsp himalayan salt
• ½ cup nuttelex
• 2 tbsp vegetable oil
• 3 tbsp of cold water
• 
  
• Filling
• 4 ½ cups fresh cherries (pitted and halved)
• ¼ cup corn flour
• 1 ¼ cups Nuvia natural sweetener

METHOD

• 1. Turn oven onto 180 degrees celcius, grease and line mini pie dishes. (or one large pie dish if preferred)
• 2. Place flour, Nuvia Baking & salt into a medium sized bowl, using softened nuttelex rub into flour to form a “crumb” like consistency.
• 3. In a separate bowl mix together the vegetable oil and water
• 4. Slowly add wet ingredients to flour “crumb” until a dough is formed. Wash hands in cold water to ensure dough doesn’t stick and flour combines properly.
• 5. Kneed dough into a ball and place in glad wrap.
• 6. Place in fridge for minimum of 30 minutes to chill.
• 7. Whilst dough is chilling, prepare cherry filling.
• 8. Pit cherries and cut in half before placing in medium saucepan over medium-low heat, cover and cook until most of the juice has been separated (3-5 minutes).
• 9. Combine the corn flour and Nuvia natural sweetener in a bowl, whilst still hot add cherries and stir well.
• 10. Return pot to the stove and heat over low heat for a few more minutes until mixture thickens, stir frequently to ensure mixture doesn’t burn. Allow to cool.
• 11. Take dough from fridge and roll out until roughly 2cm thickness is achieved.
• 12. Place dough in pie tin, ensuring to press down and remove any excess pieces.
• 13. Once cooled place cherry filling into crust and add lids before poking holes in the top.
• 14. Place in the oven for 25 minutes before checking.
• 15. Pie should be golden brown and still soft to touch.