Cherry Pie

by Edward Daniel
Caption of Cherry Pie. Image by Edward Daniel (c).

Cherry Pie takes me on a journey to my past. I love how the taste of cherries sandwiched between pastry with a dash of custard just elevates my mood. This Cherry Pie is gluten-free and it has this wonderful embellishment of flavours.

Prune puree, I purchase from Urban Native Organics and Wholefoods in Stroud Green, London.  It’s a small store, which I support.  You can find them here 

It’s the Clearspring brand that I use of the Prune puree.  Normally, once open, I place in the freezer for use subsequently.  This keeps it fresh and available to use at any time.

Amaranth seeds, I get from a non-profit small charitable store in Stoke Newington, London –  I like to support small outlets, where I can.  You can find the shop here

Caption of Cherry Pie. Image by Edward Daniel (c).
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Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • Filling
  • 800g cherries, pitted
  • 100ml maple syrup
  • ½ tsp vanilla essence
  • zest of 1/8 lemon
  • Dry ingredients
  • 100g amaranth seeds
  • 50g oats
  • 25g flaxseeds
  • 25g raw unrefined cane sugar
  • Pinch of salt
  • 75g tapioca
  • 75g potato starch
  • Wet ingredients
  • 30g prune puree
  • 8tbs filtered water
  • 40g coconut oil
  • Olive oil for lining

Instructions

  1. In chopper roughly chop the cherries, maple syrup and lemon juice in processor.
  2. Pre-heat the oven to gas mark 180 degrees Celsius or if you have a fan oven 160 degrees Celsius.
  3. Make the pastry by placing the dry ingredients (not tapioca flour) into a high-speed blender and blending till fine. Transfer to a large mixing bowl add in the tapioca flour.
  4. Toss in the prune puree and mix with hands. Next add the water. Continue using the hands. Then add the oil and knead into a bowl. Cover and leave the dough to rest in the fridge for about 30 minutes.
  5. Weigh the dough and separate into half.
  6. Line a large pyrex or tart dish with oil to ensure that the dough doesn’t stick.
  7. Place a dough between two baking sheets and roll into a circle – the circle should be large enough to cover the base of the pyrex or tart dish. Cut away any excess. Prick the base with a fork all over. Bake the base in the oven for 10 minutes. Remove from the oven.
  8. Roll the second dough ball between two baking sheets and into a circle large enough to cover the surface of the dish
  9. Add the cherry filling to the base of the dish. Gently place the dough on top. Baste the top with some olive oil. Bake in the oven for around 30 minutes.
  10. Serve with vegan cream or ice-cream.

 

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