The Naked Vegans have been very busy recently trying to keep up with schoolwork and our other projects, but we thought you might be interested in a naturist swimming session we are organising in Manchester on 28/11/2011. Hope to see you there!
This recipe comes from the lovely John, who has adapted a Joy of Cooking recipe to make it vegan. Thanks John!
Ingredients: 2cups flour, 2/3 cup vegan margarine (the kind that comes in sticks, not soft kind, kept in the freezer), about 1/4 cup of water to make pastry, 6 cups cherries (or other berries), 2/3 cup sugar, 2tbsp cornstarch, 1/4 cup water for the filling.
John with cherry pie
I do the crust the way I learned “at Mother’s knee”: Measure out the flour into a bowl. You’re supposed to sift it but I never do. Grate the frozen margarine into the flour using the coarsest side of a cheese grater, dipping the end of the margarine stick frequently into the flour to make sure the two mix well together, and spreading flour over the grater at intervals. Using a wooden spoon and then by hand, mix up the margarine into the flour until the texture is evenly granular. Then slowly add water to get the right consistency for rolling: expect to use about 1/4 cup/60ml altogether.
Dust a table or countertop with flour and tip the pastry out onto it. Divide it into two parts, one slightly larger than the other. Using a floured rolling pin, press the larger section of pastry out to a circular shape, and work it to a size slightly larger than your pie plate. When you have the right size, wrap it loosely around the rolling pin and unwrap into the plate.
Joy of Cooking say use 4 cups of fruit, but I don’t think that’s enough. I use a big plate and I like it full, so I’d say 6 cups, but I never measure it. I always remove the stones if using cherries, but you can bake them with the pie and let people remove them as they eat.
Mix the sugar and the cornstarch with 1/4 cup of water. Pour this liquid over the cherries and stir with a spoon. Tip the cherries into the lower crust, and if there’s liquid left over, pour it over the cherries. Then roll out the upper crust on the pie the same way as the lower one, and place it over the cherries. Press the edges of the two crusts together with your fingers or a fork. Make some holes in the top (can be plain or decorative or form a message) with a knife or fork.
Bake 450F/230C for 10 minutes, then 350F/180C for another 40 to 45 minutes.
Delicious hot with ice cream, if you sneak some into the house(!!)
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