Vegan Cherry Pie
This vegan sour cherry pie is a plant-based twist on my childhood favorite - soft, tender, and perfectly balanced between sweet and tart. A nostalgic, easy-to-make dessert!
Equipment
- whisk
- baking dish
Ingredients
- 4 tbsp ground flaxseeds + 10 tbsp water (flax eggs)
- ½ cup sugar
- 1 ¼ cup vegan sour cream
- ½ cup vegan butter melted
- 1 tsp baking soda
- 1 tsp apple cider vinegar
- A pinch of salt
- 14 tbsp all-purpose flour
- 2 cups sour cherries
Instructions
- Preheat the oven to 360°F (180°C).
- In a small bowl, mix the ground flaxseeds with water and let sit for 5-10 minutes until it thickens.
- In a large bowl, whisk together the sugar, vegan sour cream, and melted vegan butter.
- Add the flax eggs, dissolve the baking soda with the apple cider vinegar, and salt. Mix well.
- Gradually add the flour, stirring until you get a smooth batter.
- Pour the batter into a greased or parchment-lined baking dish.
- Evenly distribute the sour cherries on top.
- Bake for about 35-40 minutes, or until golden and a toothpick comes out clean.
- Let it cool before slicing. Enjoy!