Indulging in a delectable cherry pie doesn't have to exclude anyone from the joy of savoring this classic dessert. Enter our Vegan Cherry Pie Biscuitsa scrumptious twist on the traditional favorite that's entirely plant-based. This recipe combines the best of both worlds: a flaky, buttery crust and a juicy, cherry-filled center, all while being completely vegan-friendly.

This Recipe is free from :

• Wheat
• Peanuts
• tree nuts
• dairy
• casein
• soy
• egg
• sesame
• fish
• shellfish

Ingredients

FOR THE CRUST:

1. All purpose flour - 2 and 1/2 cups
2. Sugar - 3 TBSP
3. Vegan butter - 1 cup
4. Ice water - 1/3 cup

FOR THE FILLING:

1. cherries, rinsed and pitted - 1 cup
2. Cornstarch - 1/3 cup
3. Sugar - 1/3 cup

Method

For Crust Dough-

1. In a food processor, combine the flour, sugar, and salt and pulse until combined.
2. Then slowly add the butter, pulsing all the while, until you get a coarse meal. Then slowly add the ice water, and pulse until a dough ball forms.
3. Turn your dough out onto a floured surface and knead into a smooth ball. Flatten into a disk, put in a ziplock and pop in the fridge for at least 1 hour.

For Filling -

1. To create your filling. Combine cherries, cornstarch and sugar. Toss to coat well and allow to rest for 10 minutes. This will allow the cherries to emit more liquid and drain further.

To assemble pie -

1. Take the freezed dough and divide into 2 parts. While you work on one part , keep the other half in freeze. Knead for a minute or two into a smooth ball. Roll the ball out into a large circle . Using a cookie cutter of your choice cut out shapes from the rolled disk.
2. Spoon the cherry mixture onto the crust, leaving any remaining liquid in the bowl.
3. Roll out your second dough into a large circle the same size as your pie. Slice the lattice strips and starting from the center, place the longest strip first, pressing the ends into the crust at the rim, and then work to the outer edges with smaller strips. You should get 2-3 strips across your per pie biscuit.
4. Then do the same thing the opposite way to form a lattice pattern. Trim the extra edges. I usually use the same cookie cutter and trim the edges to form a cookie shape.
5. Place the pie biscuits in the freezer for 10 mins to harden up the pastry.
6. Lightly brush the chilled pie with a non-dairy milk, to assure a golden crust and shiny surface once baked.
7. Bake at 425F (218C) for 15 mins just to quickly bake the crust and set it, then reduce the oven to 350F(176C) and go for another 45 mins