Door County Cherry Pie
Vegan, Gluten-Free*, Nut-Free, Soy-Free
- 1 recipe Easy Pie Dough (recipe below)
- 6 cups fresh red tart cherries, pitted (or use 6 c. frozen cherries or 2 cans tart or sour pitted cherries, drained)
- 3 tablespoons cornstarch
- 3/4 cup granulated sugar
- 1/4 teaspoon vanilla extract
- 1 tablespoon dairy-free margarine, cut into pieces
In a microwave-safe bowl, combine cherries, cornstarch, and sugar, and microwave for 3 to 4 minutes, until thickened. Stir in vanilla, and pour into prepared pie pan. Dot the top with pieces of dairy-free margarine. Roll out the second disk of dough into a large 11-inch rectangle. Cut the pastry into 1/2-inch strips, and weave dough into a lattice design.
Preheat oven to 400ºF. Bake 35 to 40 minutes, until fruit is bubbling and crust is nicely browned. Cover edges with foil if the crust is browning too quickly. Cool completely on a wire rack.
Tip: If you are using canned cherries, make sure they are well drained and rinsed thoroughly. Add drops of red food coloring to give the canned cherries some of their red coloring back. Alternatively use frozen cherries.