⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment.

A classic cherry pie with flaky vegan crust. The secret is using sour cherries (moreller/surkörsbär) - they have the most intense cherry flavor. The crust recipe is based on testing that found margarine superior to butter for pie crusts.

Ingredients

Pie Crust

  • 6.5 dl wheat flour
  • 2-3 tbsp sugar
  • 1-2 krm salt
  • 225 g cold margarine, cubed
  • 3-6 tbsp ice-cold water

Cherry Filling

  • 400 g pitted cherries
  • 1 dl sugar (1.5 dl for sour cherries)
  • 2 tbsp lemon juice (1 tbsp for sour cherries)
  • 2 tbsp cornstarch (majsstärkelse)
  • 1 krm cinnamon
  • 1 krm salt
  • 25 g margarine

For finishing

  • cooking cream for brushing
  • sugar for sprinkling

Instructions

Crust

  1. Mix dry: Combine flour, sugar and salt in a bowl.

  2. Cut in margarine: Work cold margarine into flour using a food processor, pastry blender, or quickly with hands until pea-sized pieces remain.

  3. Add water: Add ice water one tablespoon at a time until dough just comes together.

  4. Rest: Divide in two, wrap in plastic, and refrigerate at least 30 minutes.

  5. Line pan: Roll out one half and line a pie dish (15-20 cm). Press into edges and refrigerate.

Filling

  1. Mix filling: Combine cherries, sugar, lemon juice, cinnamon, cornstarch and salt. Let sit 10-15 minutes.

  2. Fill pie: Pour filling into crust. Dot with small cubes of margarine. Refrigerate.

Assembly

  1. Top: Roll out remaining dough. Cover pie with a full lid or lattice strips. Trim edges and crimp together. Cut vents in top for steam.

  2. Finish: Brush with cream and sprinkle evenly with sugar.

Baking

  1. Bake: Place a parchment-lined tray on the lowest rack to catch drips. Bake at 225°C for 15 minutes, then reduce to 175°C and bake 40-60 minutes until golden.

  2. Watch color: If crust browns too quickly (after 20-30 minutes), move pie to lower rack or cover edges with foil.

  3. Cool: Let cool a few hours for cleaner slices, though it’s best warm.

Notes

Sour vs sweet cherries: Sour cherries (surkörsbär/moreller) have the best flavor for baking. Adjust sugar and lemon juice as noted in ingredients.

Pan options: Disposable aluminum pie tins work well if you don’t have American-style pie dishes.

Scaling: Double or triple the filling for larger pies or multiple pans. Extra dough keeps 3 days refrigerated or freezes for months.

Mini pies: Bake at 200°C for less time.

Source: Kakboken