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Cherry Crumb Pie

Cherry Crumb Pie

Ever since I was a little girl, cherry pie always represented the ultimate perfect summer dessert to me. Cherry pie, cherry cheesecake, cherry crisp: they all represent summer at its finest. Recently, I became fixated on the idea of a Cherry Crumb Pie. Warm, juicy, fat cherries, flakey crust and a little soft crumb on top for good measure? Who could resist? Not I! I decided to make these with frozen cherries for the ease of not pitting but, more important, creating a recipe that can be done year-round, not just when fresh cherries are available. (Fresh cherries never last long enough to make pie out of in this house anyway.) This particular pie is less sweet than most, relying more on the natural sweetness of the cherries and enhanced with just enough maple syrup rather than lots of granulated sugar. Best of all, this is so quick and simple to make -  some might say, as easy as cherry pie.

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If that’s not for you, check out our e-book,
Fun, Festive and Fabulous Vegan Holidays for Everyone: Recipes, Puns, Historic Lore, Tips and More to Help You Celebrate Without Compromise, and I think you will LOVE it. We cover ten celebrations along with more than 70 previously published and brand-spanking-new recipes – all vegan and gluten-free – that are designed for everyone from beginning to more experienced cooks to recreate in their own kitchens with ingredients that are easy to access, helping you to live it up, vegan style. Whether you’re vegan or omnivorous, whether you celebrate certain holidays or not, you will find dozens of really fun, delicious and damn impressive recipes to enjoy year-round, along with puns, historic lore, advice and so much more to keep you interested. So much value-added! Vegan Holidays for Everyone is for everyone who likes to enjoy great food without compromise.

 

Cherry Crumb Pie

1 vegan pie crust, uncooked, or packaged frozen pie crust that has been defrosted for 10 - 20 minutes
24 - 26 ounces frozen sweet cherries
cup pure maple syrup
cup cornstarch
1 teaspoon pure vanilla extract
teaspoon almond extract


Crumb

cup all-purpose baking flour
(I like this one)
cup quick cooking oats
⅛ cup vegan butter or refined coconut oil, cold or solid
⅛ cup pure maple syrup
1 teaspoon pure vanilla extract
teaspoon almond extract
Dash of salt


Preheat the oven to 400 degrees or according to your crust baking instructions. (It may be a different temperature than this and that is fine!) 

In a medium pan, add the cherries, maple syrup, cornstarch and extracts over medium heat, stirring often, until it thickens, about ten minutes. Pour into the prepared crust. Place the pie tin on a cookie sheet.

In a small bowl, mix together the crumb ingredients with a fork or your fingers until combined. Add a little more flour or oats if it’s too squishy, a little more butter if it’s too dry. Sprinkle over the top of the pie, place the cookie sheet with pie in the oven and bake for 45 minutes. Cool and enjoy!





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