Remember what I said earlier about wanting to keep things simple in the kitchen? Well, it doesn’t get sweeter or simpler than this.
Easy as Pie Cherry Pie
2 C plain flour
3/4 C sugar
3/4 C Nuttelex or other vegan margarine
1/2 C ground walnuts
1 t cinnamon
1/2 C water, or less
670g jar Morello cherries
1/4 C reserved liquid from Morello cherries
410g can black cherries in syrup
1 T arrowroot
Preheat oven to 190 C.
Mix flour, sugar, walnuts and cinnamon in large bowl. Mix in margarine with fingers until resembles breadcrumbs. Stir in a little water at a time until dough forms. Take half of dough and press into pie dish. Bake for 10 minutes or until crisp.
Roll out remaining dough on floured board, shaping a circle the size of your pie dish.
Stir black and Morello cherries until just mixed. Spoon strained cherries into cooked pie crust. Whisk arrowroot into reserved cherry liquid and pour mixture on top of cherries. Place pie lid on top, securing around the edge. Cut slits in centre of pie.
Bake for 20-25 minutes, or until crisp and golden.