This recipe is uniquely mine because it was born from improvisation. I’d previously baked a cherry-cranberry pie from Vegetarian Times that used dried cherries and it just wasn’t what I’d hoped it would be. I wanted something a little more tart, with more cherry flavor. I relied on the natural pectin in the cranberries to solidify the filling, added what tasted right, and there it was. This pie was devoured after barely leaving the oven. It doesn’t hurt to remember that both cherries and cranberries are highly nutritious, (though combined with a ton of sugar, in this format.)
Vegan Monologue’s Cranberry-Cherry Pie
Buy the Oregon Cherries and use the crust recipe on the back of the can’s label. It’s perfect every time. (substitute oil for butter.)
- 1 can dark sweet cherries in heavy syrup (Oregon brand)
- 1 bag of fresh cranberries
- 1/4 c sugar, 1/2 c sugar, divided
- 1/4 c cornstarch
- 1/8 tsp almond extract
- non-dairy butter – small amount for brushing and dotting
- Preheat 375
- Drain cherries, reserve syrup
- Cut each cherry in half
- Create the gooey filling with the syrup, according to can directions, (heat cornstarch and syrup and 1/4 cup sugar in pan until thickened, add almond extract at the end. Then mix the cut cherries into the gooey stuff well. set aside.)
- In a blender, blend fresh cranberries with the 1/2 cup sugar into a relish-like consistency.
- Add cranberry relish mixture into the gooey cherry mixture.
- Create crusts-add a little sugar to dough during final mix. (Or be lazy and use a store-bought crust! Nothin’ wrong with that!)
- Pour fruit mixture into bottom crust, cover with top crust. (Try doing a lattice!) Dot with “butter”.
- Bake for 55 minutes, or until the crust starts to brown. (cover top with foil to avoid burning halfway through.)
- After taking pie out, brush with non-dairy butter.