Who wants some pie? Just in case you missed what I just said, we’re making cherry pie!
Okay, so here’s the deal, I made this pie the other day because I couldn’t help myself. The weather finally feels like summer and I couldn’t resist the temptation to use some of the huge amounts of fruit that are in season right now. I seem to be obsessed with fruit lately.
The Summer season brings a lot of people to the town where I live so the air just has an extra layer of excitement and celebration. It’s just kinda fun living in a sought after tourist destination. Of course, then I’m trying to drive somewhere and wondering why the heck I live here, lol.
Have you ever had a Rainer Cherry? If not, I highly recommend it. They’re a regional cherry (obviously named after Mount Ranier in Washington) and they’re much sweeter than your average cherry and much less tart than what most people are accustomed to. As a result, you can use a lot less sugar in this recipe which is always a plus. I’ve made this recipe with one hundred percent Rainier cherries before and it creates a lovely pink filling.
For the one in the photos I had to use half and half red cherries and Raniers because I didn’t grab enough Raniers from the store.
Anyway, I hope you really enjoy this one. I had a great time making it and it’s a great thing to bring to all your holiday parties.
Sweet Rainier Cherry Pie (Vegan)
Enjoy all the Summer harvest with this deliciously sweet cherry pie!
- 3 cups all purpose flour
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 cup ice-cold coconut oil or organic vegetable shortening (or a combination)
- 1/2 cup ice cold water
- 6-7 cups pitted Rainier cherries or any cherries you prefer
- 3/4 - 1 cup sugar use more like 1 1/4 cups if using tart cherries
- 1/4 cup cornstarch
- 1/4 tespoon salt
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon Kirsch or 1/2 teaspoon almond extract optional
- 1 tablespoon coconut oil
Sugar for Crust:
- 1 tablespoon coconut milk
- 2 tablspoons regular or course sugar
Combine flour, sugar, and salt in the bowl of food processor and pulse. Add the cold oil or shortening and pulse a few times more until crumbly. Add water and process until the dough comes together adding more water if necessary. Turn out onto lightly floured surface and divide into two halves. Flatten into disks and wrap each in plastic wrap and place in fridge for 1 hour or until ready to use.
While pastry is chilling, make filling by combining cherries, sugar, salt, and lemon juice in a medium saucepan. Allow to sit for about 10 minutes until the sugar starts to draw out the cherry juices. Bring just to a boil over medium heat then reduce to low. Mix the cornstarch with about 2 tablespoons of water until smooth and add to the pan. Simmer until thickened, about 3 minutes. Stir in vanilla, Kirsch, and coconut oil.
Heat oven to 400 degrees F (200 C). Roll out one half of pastry dough on lightly floured surface into a circle that is roughly 13 inches in diameter. Gently roll around rolling pin and lift over a 9-inch pie pan. Unroll over pan and press down then trim edges leaving 1 inch of overhang.
Pour the somewhat cooled cherry filling into crust.
Roll second half of dough just like the first and either cut into strips for a lattice top or leave solid and simply cut slits for venting. Place on top of filling and trim and crimp edges (You can use the extra to make decorative pieces for top. I made cute little flowers!). Brush top with coconut milk and sprinkle with sugar to make it sparkle!
Bake for 25 minutes then reduce heat to 350 degrees F (180 C) and continue baking 25 - 30 minutes until crust is golden brown. Remove from oven and allow to cool before serving.