Cherry Pie

Method

• Start by making the pastry. In a large mixing bowl add the flour and fat. Using your hands rub the fat through the flour until the mixture resembles coarse sand.

• Stir in the sugar. Make a well in the middle of the flour then add the aquafaba, using a wooden spoon to mix it all together.

• Lightly flour your kitchen surface, then plop the dough out of the bowl. Knead lightly for around 5 minutes until the pastry is smooth. Roll into a ball and place in a Ziplock bag. Chill the pastry in the fridge for at least 1 hour.

• While the pastry is chilling, start on the cherry filling. Pit the cherries – I find the easiest way is to use an empty wine bottle and a chopstick. Place 1 cherry in the opening of the wine bottle and use the sharp end of the chopstick to push out the pit.

• Once all the cherries are pitted add them to a saucepan with 2 tablespoons of sugar and vanilla extract. Cook on medium-low heat until the juices run out and the fruit is soft. Set aside to cool.

• Divide the pastry into two equal parts. Flour your surface and roll out one piece of pastry into an 8-inch circle and carefully lay it over the pie dish.

• Using your fingers press the pastry into the dish. Cut away the excess pastry. Scoop out the cherries using a slotted spoon, making sure not to take too much of the juice, into the pie casing.

• Roll out your second piece of dough and carefully lay it over the top of the pie. Using your thumb press all the way around the edge of the dish to seal the pastry. Cut away the excess pastry. Then using your finger, press the thumb-sealed part inwards to make a little flute.

• If you want to, you can use your excess pastry to make a little decoration! Cut two slits in the top of the pie crust then brush it with a little aquafaba.

• Bake the pie in the oven for 25 minutes or until golden brown, rotating halfway.