Summer is the time for wonderful fruit pies – and we love a Dairy Free Cherry Pie. If you have the patience, you can use fresh cherries, but you need a lot of patience to pit them all. I can’t do it, so I grab tins! This is a fab dessert – especially when topped with some Dairy Free Vanilla Ice Cream. You can use this pastry for any type of Dairy Free Fruit Pie you wish – Apple, Peach, Raspberry, Rhubarb…all of them are delicious !
Dairy Free Cherry Pie
- 2 2/3 Cups Plain Flour
- 1 Tsp Salt
- 1 Tsp Caster Sugar
- 1 Tsp Baking Powder
- 3/4 cup plus 2 Tbsp Vegetable Fat - Trex is good. You can use Dairy Free margarine but the pastry won't be as flaky.
- 7-8 Tbsp Cold Dairy Free Milk - We use Oately
- 4 Tins Pitted Cherries - do check the tin, it's a right pain if you have to pit them Drained - around 830 g
- 1 Cup Caster Sugar
- 1/3 Cup Flour
- 1/4 Tsp Almond Extract (omit if nut allergic, or you just don't have any)
- 1 Tsp Vanilla
- I find this works best in a food processor, but you can do it by hand.
- Mix the flour, salt, sugar and baking powder together in the food processor bowl.
- Add the fat in chunks and pulse until you have a mixture that looks like breadcrumbs. If you are doing by hand then use two knives and cut the fat into the flour mixture, or use a pastry cutter.
- Slowly add the milk, using the pulses action, until you have a pliable pastry. Roll into a ball, cover in cling film and chill for 30 minutes.
Make the Pie
- Cut the ball of pastry in half. Roll out one half on a floured board so that its large enough for your pie tin. Fold it in half and place on the pie tin, unfold and gently press into the pie tin. Trim the edges.
- Roll out the other half of the pastry ready to place on top of the filling.
- Drain the Cherries, then mix the Cherries, flour, sugar and flavouring together.
- Pour into the pie dish, and carefully place the pastry on top. Crimp together the edges (you can brush a bit of milk along the edge to make it seal a bit better). And cut some slots in the top of the pie.
- Bake at 200°C 425℉ for 40-50 minutes. The pastry will be a lovely light brown colour and the Cherry filling will bubble through the cuts nicely. I put tin foil around the edges of the pie for the first 10 minutes to avoid the crust getting too brown. Do it loosely and set a timer to take it off after 10 minutes.
Here are some other Dairy Free Fruit Pies to try: