Cherry Pie with
To make this pie nut free, simply omit the almonds
from the pie pastry.
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For the Pie:
75g vegan margarine
10ml (2 tsp) soya milk
225g fresh cherries, washed. halved and pitted
To make the pastry, cream the margarine with the sugar and half of
the plain flour. Add 10ml of soya milk, mix in the rest of the plain
flour and the ground almonds. Wrap in plastic film and chill in a fridge
for 30 minutes.
Mix the soya flour with 10ml of the soya milk. Brush the inside and rim of the part-baked pastry cases with the mixture, and cook for a further 2 minutes at 170°C, to seal the cases.
Mix the cherries with the caster sugar and place in a hot heavy based
pan. Add the water and stir the cherries to glaze them. Divide the
berry mixture between the four pastry cases.
For the Custard:
Peel the lemon and remove the pith from the peel. Place the lemon
peel in the milk. Leave in a cool place to infuse for about 2 hours.
After this time, pass the milk through a sieve to remove the lemon
Recipe by Helen Edwards