This pie was inspired by my sister Leigh’s Cherry Pie recipe in her first cookbook, Vegan Indulgence. I had a jar of morello cherries in the cupboard, but the recipe requires two jars… so I substituted four apples for the second jar. I peeled and slices the apples, put them in a saucepan with some cherry juice, and stewed them gently for 5 minutes to soften them. Then I followed the rest of Leigh’s very easy recipe for the cherry filling, which you can read on Google books. (Have a look on the next page too: my husband took the photos!)

I really did intend to make the pastry from scratch, honest, but then I realised that I didn’t have enough vegan margarine: “Ah well”, I thought, “it will just have to be store-bought pastry” (phew!).  I blind-baked the base for about 10 minutes so it wouldn’t end up soggy, then completely cooled the base and the filling. When cool, I scooped the filling into the pie (I didn’t use all the liquid but kept some to use as topping on ice-cream). Before putting the second sheet of pastry on for the lid, I brushed some soy milk around the edges of the base to encourage the base and lid to stick together (I pressed around the edge of the lid with a fork as well). Finally, I brushed the whole lid with soy milk so it would brown. Don’t forget to cut a circle out of the middle of the lid so that the steam has somewhere to escape.

I was very happy with how this pie turned out: look at the gorgeous red colour! It’s a loose filling which spilled out when I cut it, but that doesn’t bother me. The kids and I greatly enjoyed this pie.