Vegan Cherry Pie
- COOK
35 Mins - PREP
10 Mins - TOTAL
45 Mins
This delicious vegan cherry pie only has 1/2 cup of sugar added and each serving only has 7 grams of fat.
I replaced 1/4 cup of the all purpose flour in this recipe with brown rice flour. To me it adds something to the texture of the crust. I recommend you do the same to get the same results. If you don't have brown rice flour, it's worth it to purchase some.
| Nutritional Facts |  |
| Servings 8 | Serving Size 1 Slice |
 | | Calories | 259 |
| Fat | 7.8g |
| Carbohydrates | 46g |
| Protein | 3 |
| Fiber | 1.4g |
| Sugar | 22g |
| Sodium | 217mg | | |
Ingredients
Crust Ingredients
- 1 1/4 Cup Unbleached All Purpose Flour
- 1/4 Cup Brown Rice Flour
- 2 Tablespoons Sugar
- 1/4 Cup Earth Balance Original Spread Butter
- 1/2 Teaspoon Sea Salt
- 1 Tablespoon Canola Oil
- 6 Tablespoons Ice Water
Filling Ingredients
- 12oz. Pack Dark Sweet Frozen Cherries
- 1 1/2 Tablespoons Arrow Root (or Corn Starch)
- 6 Packets Truvia Sweetener
- 1/2 Cup Sugar
- 1 Teaspoon Vanilla
- Sprinkle of Sea Salt
Directions
Preheat Oven to 350 degrees.
Place all dough ingredients into food processor and mix until it comes together.
Pour into a mixing bowl and kneed with your hands to form a ball. Split into halves. Take one section to roll out the bottom. Spray a 9" pie pan with cooking spray and place this in bottom of pan. Place in oven and cook 5 minutes before adding cherries.
While that's cooking, mix together all of the filling ingredients in a mixing bowl. Pour in pie tin with bottom crust.
Roll out top and cut into strips and form lattice weave on top.
Place in oven and bake for 30 minutes.
