Vegan Cherry Pie

Add all your dry ingredients to a bowl and mix well.

Then add butter and use a fork to mix the butter in with the flour until you reach a breadcrumb-like structure.

Slowly mix in the water.

Knead for about 20 to 30 seconds until smooth. To check it’s done, pick up a piece of dough and press it down between your fingers. It should stick together but not feel sticky on your fingers.

Bring together into a rough ball.

Split the ball into two equal parts. Shape it into a disc, cover discs with cling film and let rest in the fridge for 30 minutes.

In the meantime, prepare your filling.

After 30 minutes, remove one half of your dough from the fridge. Use a rolling pin to roll it out on a flat surface and place it carefully into a greased pie pan. Use your fingers to gently press it against the sides.

If there is any extra dough remaining around the edges, no need to remove it yet.

Use a fork to make several holes in the bottom of your filling to prevent it from bubbling up.

Cover with a layer of baking paper and fill the tin with baking beans. Bake at 180°C/356°F for 10 minutes.

Remove from the oven and use a sharp knife to trim the edges. Use a flat spatula to even out the filling.

Carefully pour in your cherry filling.

Create a lattice - full tutorial here.

Use a rolling pin or fingers to cut away any extra dough.

Brush the pie lattice with plant milk (such as almond and soy). Then carefully sprinkle caster sugar over the pie lattice. Make sure it’s spread evenly and covers all parts of your pie.

Bake at 180°C/356°F for 30-35 minutes until golden brown.

To make your filling, add cherries, lemon zest, cornstarch, sugar and vanilla to a bowl.

Option A: Mix and set aside. This will give you a runny filling.

Option B: Mix, bring to a light simmer and then turn off heat. Set aside for later. This will give you a more set filling.