* For exact measurements click on the word "metric" right above the ingredient list.
Mix flour, baking powder, sugar, vanilla, and salt. Add applesauce. Sprinkle the vegan butter (or margarine) over the flour mixture, and knead everything quickly to a smooth dough. (If needed, add a bit of cold plant-based milk). Then form the dough into a ball, wrap in cling foil and put in the fridge for at least half an hour.
Afterwards, remove the dough from the fridge. Roll out 2/3 of the dough on a floured surface and spread evenly in a 18 cm greased springform. Press the dough while pulling up the sides (approx. 2-3 cm).
Pre-bake the crust for 15-20 minutes at 180°C in a preheated oven. *
Drain the cherries from the glass (save the cherry juice) or core fresh cherries.
Stir cherry juice with starch and sugar / syrup in a small saucepan and bring to a boil. Add the cherries (cook fresh cherries for about 5 minutes) and let cool.
Spread the filling on the pre-baked crust and smooth it out.
Roll out the remaining dough and cut into 1 cm wide strips.
Lay the strips crosswise like a grid on the cake and cut off the overlapped edges. Brush the dough grid with some plant-based cream or milk.
Bake the cake on a medium rack for about 20 minutes until golden brown.
Then allow the cake to cool and place in the fridge until serving. (Tip: The cake tastes even better the next day)
Before serving, sprinkle with some icing sugar if you like and serve with vanilla ice cream, coconut cream or simply pure.
You can also prepare the dough for the pie crust the day before and then chill in the fridge overnight. You can also freeze the dough.
I prefer using vegan butter, but you can use plant-based margarine.
Instead of applesauce, you can also use 1/2 mashed banana or 1 flaxseed egg or just a little bit of non-dairy milk or water.
The amount of sweetness for the filling depends on how sweet the cherries are naturally. For sour cherries, I recommend adding more additional sweetness.
The pie also turns out well without pre-baking the crust. The total baking time is then about 40-45 minutes. If the cake gets too brown during baking, simply cover with a piece of parchment paper.
Nutrition is calculated automatically and should be used as estimate.