Lime and Fresh Cherry Pie | Veggie Desserts Blog
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5 from 6 votes

Recipe: Lime and Fresh Cherry Pie

This vegan lime and fresh cherry pie is easy to make with shop bought pastry, though you may need a cherry pitter gadget to help pitting the fresh cherries.
Prep Time20 mins
Cook Time1 hr 10 mins
Total Time1 hr 30 mins
Course: Dessert
Cuisine: American, Vegan, Vegetarian
Servings: 8
Calories: 223kcal
Author: Kate Hackworthy | Veggie Desserts

Ingredients

  • 1 package shortcrust pastry usually vegan, but check packaging

Cherry Pie Filling

  • 8 cups (1 kg) fresh cherries
  • 1 cup (200ml) water
  • 4 tablespoons sugar or more if the cherries are very sour
  • 1 teaspoon vanilla extract
  • Zest of 2 limes
  • Juice of 1 lime
  • 3 tablespoons cornstarch dissolved in 3 tablespoons of water to make a slurry
  • 2 tablespoons of milk non-dairy if vegan for brushing the pastry

Instructions

  • Line a 23cm/9in pie or tart tin with the shortcrust pastry, trim the edges and reserve and refrigerate the excess pastry. Line the bottom with baking paper then weigh it down with baking beans or dried rice. Bake for about 12 minutes or until golden.
  • Remove the paper and baking beans and cook the tart for a further 7 minutes. Remove from the oven but leave the oven on.
  • Meanwhile, make the filling: Remove the pits from the cherries with a pitter gadget (much easier!) or carefully with a knife.
  • Add the cherries to a large saucepan over a medium heat with the water, sugar, vanilla, most of the lime zest (reserve some for decoration) and the lime juice. Bring to the boil, then reduce the heat to low and cook for 5 minutes, stirring occasionally.
  • Pour in the cornstarch slurry and stir to combine. Bring back to the boil, then remove the pan from the heat. It will be thick but not overly gelatinous.
  • Roll out the excess pastry and cut into desired shapes.
  • Pour the filling into the pie shell and top with the pastry shapes. Brush the pastry shapes with milk (dairy or non-dairy) and bake in the oven for 10 minutes, then reduce the heat to 175C/350F and cook for a further 30 minutes.
  • Allow the pie to cool for a few hours before serving cold. Keep in the refrigerator.

Nutrition

Calories: 223kcal | Carbohydrates: 44g | Protein: 3g | Fat: 1g | Sodium: 122mg | Potassium: 329mg | Fiber: 3g | Sugar: 23g | Vitamin A: 90IU | Vitamin C: 9.7mg | Calcium: 25mg | Iron: 1.3mg