Vegan Cherry Pies

I had some leftover pastry dough from the other day. So of course I had to make these yummy mini vegan cherry pies. Because what would summer be without pie? What's your favorite pie filling? Let me know in the comments!

The Recipe

Vegan Cherry Pies (makes 5 mini pies)

Ingredients

For the pastry:

2 3/8 cups / 300 g all-purpose flour

6 tablespoons vegan butter

6 tablespoons vegetable shortening

2 teaspoons sugar

5-6 teaspoons ice cold water

For the filling:

12.7 ounces / 360 g cherries, pitted

dash of cardamom

1/4 cup / 40 g sugar

1 tablespoon + 1 teaspoon / 10 g cornstarch

1 tablespoon vegetable oil + 1 tablespoon syrup to brush the pies before baking

Instructions

1. In a bowl combine flour, sugar, butter, vegetable shortening and water. Knead until dough is smooth. Put into fridge for at least 2 hours or overnight.

2. Preheat oven to 350 °F / 180 °C.

3. On a flat working surface roll out the pastry. Transfer the pastry to the mini pie pans and trim edges. 

4. In a bowl combine cherries, cardamom, sugar and cornstarch. Divide filling and spoon into the prepared pies. 

5. Roll out the remaining pastry and decorate pies with it.

6. Brush pies with oil/syrup mixture and bake for about 30-40 minutes or until golden brown.

7. Serve with ice cream, whipped cream or powdered sugar, if desired. ENJOY!