04/08/2025
Cherry Custard Pie 🍒
Ingredients:
3 sheets of Puff Pastry (2 for the bottom, 1 for the lattice).
Cherry Filling:
300g cherries.
100g (1/2 cup) brown sugar
10g (1 tbsp) cornflour
10g (1 tbsp) vegan butter
1.5g (1/2 tsp) cinnamon
1.5g (1/2 tsp) nutmeg
Custard:
100g (1/2 cup) caster sugar
20g (2 tbsp) cornflour
20g (2 tbsp) vegan custard powder
500ml (2 cups) soy milk
3g 1 tsp vanilla bean paste or extract
20g (2 tbsp) vegan butter
Toppings:
4ml (1 tsp) soy milk for the 'egg wash'
10g (1 tbsp) raw sugar (for sprinkling on top of the pastry)
Vegan ice cream (on top of the warm pie)
Method:
Preheat the oven to 180 degrees celsius and line a 22cm deep dish pie or tart tin with baking paper or grease with 1/2 tsp of vegan butter.
Let the pastry thaw slightly so it's flexible and line 1 pastry sheet into the centre of the pie tin. Use the second sheet to cut into 4 strips and wrap around the edges of the pine tin (go slightly higher than the pie tin and fold the edges underneath).
Pip the cherries 🍒.
In a saucepan sauté the cherry filling ingredients on medium for 5-10minutes (remove from the heat and let them slightly cool whilst you make the custard).
Add all of the custard Ingredients into the saucepan (except the vegan butter). Continuously whisk until the mixture goes from foamy to thick and creamy. Remove from the heat and whisk in the vegan butter.
Add the cooled cherries to the pastry/pie tin.
Pour the custard over the top of the cherries.
Cut the 3rd piece of pastry into 2cm strips and lattice the pie.
Brush with soy milk and sprinkle raw sugar on top of the pie.
Bake for 45-55 minutes or until golden brown.
Enjoy warm for a gooey custard filling or set overnight for a thick and creamy cherry custard pie.
