This vegan cherry pie was my first pie attempt, from "The Joy of Vegan Baking." I used white whole wheat flour for the crust with Earth Balance (regular, in the tub), no shortening, and frozen whole pitted cherries for the filling (with vanilla paste, since I'd run out of extract).
I had quite the snafu with the crust (it was *crumbly*), so that's why there isn't a classic upper crust. I'm going to experiment with pies in the future, though. And that's exciting.
This blog has been mostly neglected (except for sharing existing recipes with folks), and it's because I haven't had the brainpower to come up with anything original (or at least moderately modified enough to feel comfortable claiming it as my own work). I blame the "fibro fog" for that. I've done a fair amount of baking (not so much cooking, though), but mostly recipes others have created.
I'm thinking about retiring this blog altogether (leaving it up for archival purposes), or perhaps I'll turn it into a blog for reviewing the recipes of others. In the meantime, now you know why there's been a bit of a hiatus.
1 comment:
Make sure you use cold water...as cold as you can get it...in your crust. If you use warm or room temperature, your crust can fall apart. Personal experience talking here!
The pie looks lovely!
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