In honor of Twin Peaks being back on air, here’s a delicious organic and healthy cherry pie recipe that will have you licking your plate.
Vegan Cherry Pie
Crust - Dry Ingredients
1 cup whole grain spelt flour
½ cup oat flour (or 2/3 cup rolled oatsground in food processor)
¼ cup corn flour
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon cinnamon
½ teaspoon allspice
Crust - Wet Ingredients
1 medium sized banana mashed
4 tablespoons ground flaxseed
2 tablespoons agave nectar or maple syrup
2 tablespoons canola oil
4 cups cherries fresh
¼ - ½ cup agave nectar depending on the sweetness of the cherries
Pinch of ground vanilla (or seeds from ½ pod or a few drops vanilla extract)
¼ cup cornstarch dissolved in a bit of water to make a slurry
To make the crust, combine the dry ingredients in a large bowl.
In a smaller bowl, mix the wet ingredients together very well. Add wet ingredients to dry ingredients and using your hands, mix until a firm dough forms. Wrap in cling foil and chill for 30-60 minutes.
To prepare the filling add the cherries to a large pot together with the agave nectar and vanilla.
Bring to a boil and cook on a low heat for 5 minutes.
Add the cornstarch slurry and mix in very well. Bring to a boil once more and take off the heat.
Preheat the oven to 400°F. Grease a 9-inch pie dish.
Between two sheets of parchment paper roll out 2/3 of the dough to fit the pie dish, about 1/8 inch thick. Stab several times with a fork and pre-bake for 10 minutes.
While the bottom crust is pre-baking, roll out the remaining dough and cut into your desired shapes to make the top crust.
Remove the pie dish from the oven, spread the bottom crust with the cherry filling and create your top crust.
Bake for 15 minutes. Then turn down the heat to 350°F and cover the pie with aluminum foil. Continue baking for 30 minutes. Remove the aluminum foil and finish baking the pie for 5 more minutes.