All recipes are deliciously vegan.

Find VRC | veganrecipeclub.org.uk on YouTubeFind VRC | veganrecipeclub.org.uk on InstagramFind VRC | veganrecipeclub.org.uk on FacebookFind VRC | veganrecipeclub.org.uk on Twitter

Vegan Cherry Meringue Pie

Guest Chef Recipe

Vegan Cherry Meringue Pie
Courtesy of Smith & Deli
kid friendly
2 spoon difficulty rating

180

Serves: 4

Vegan Cherry Meringue Pie

El, our amazing pastry chef, loves cherries, pies, meringue and blow torches and this recipe uses all of them! At the Deli, any time we top something with meringue it just flies out the door. We’ve come up with a super-simple meringue recipe for all your vegan meringue needs. Go ahead and use this to top everything: doughnuts, cakes, puddings. The one thing we will say is that it’s worth it to go to a hardware store or cooking supply store to get yourself a little blow torch. They’re cheap, super fun and surprisingly handy.

This recipe comes straight from the amazing new cookbook from Smith & Deli!

Ingredients: 

Base

  • 450g/3 cups plain (all-purpose) flour, plus extra for dusting
  • 250g/1 cup vegan spread/margarine/butter
  • 55g/¼ cup caster (superfine) sugar
  • 185ml/¾ cup dairy-free milk of your choice

Filling

  • 1kg/5 cups jarred morello or sour cherries, drained (juice reserved)
  • 575g/2½ cups (firmly packed) light brown sugar
  • Zest of ½ lemon
  • 2 tbsp cornflour (cornstarch), sieved
  • 1 tbsp ground cinnamon
  • 2 tsp mixed spice

Meringue

  • 125ml/½ cup aquafaba (chick pea liquid)
  • Pinch of citric acid
  • 230g/1 cup caster (superfine) sugar

Method: 

Base

  1. To make the pie base, combine all the ingredients, except the milk, in a bowl. Using your fingers, rub the butter into the dry ingredients until it resembles loose, wet sand.
  2. Make a well in the centre and pour in the milk. Gently incorporate the milk into the flour until you have a firm dough, but be careful not to overwork it.
  3. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
  4. Once the pastry has had time to rest, grease a 20cm (8 in) pie dish with cooking spray or some spread.
  5. Lightly dust a surface with flour and roll out the pastry to about 4mm (¹/8 in) thick, ensuring it is larger than the tart tin.
  6. Gently roll the pastry back over your rolling pin, then unroll it over the top of the pie dish. Use your fingers to gently press the pastry into the dish.
  7. Carefully trim any excess pastry with a small knife. Refrigerate for another 30 minutes.
  8. Preheat the oven to 160°C (320°F).
  9. Line the pastry with a piece of baking paper, ensuring it comes up the sides, and fill with baking beads or dried legumes, such as chickpeas or lentils.
  10. Blind-bake for 20 minutes, then remove from the oven and leave to cool slightly before removing the baking weights and baking paper. Leave the oven on.

Filling

  1. To make the filling, place the cherries and 460g (2 cups) of the brown sugar in a mixing bowl and stir until the cherries are well coated in the sugar. Leave to stand for 30 minutes.
  2. A lot of liquid will have seeped out of the cherries, so use a fine-mesh sieve to drain the excess liquid, then return the cherries to the bowl.
  3. Add the remaining brown sugar, the lemon zest, cornflour and spices to the cherries and toss well to mix.
  4. Pour into the pastry case and bake for 30–40 minutes (or 15–25 minutes if you're making small pies), or until the filling is bubbling and has noticeably thickened.
  5. Remove from the oven and set aside until cool enough to handle.
  6. Gently lift the pie out of the dish and place on a wire rack. (Don’t wait until the pie has completely cooled to remove it from the tin, as any bubbled-over filling can harden, causing the pastry to stick.)
  7. Leave to cool completely before topping with meringue.
  8. While the pie is cooling, prepare the meringue.

Meringue

  1. Combine the aquafaba (chick pea liquid) and citric acid in the bowl of a freestanding electric mixer fitted with the whisk attachment.
  2. On medium–high speed, whisk the mixture to stiff peaks (be patient, it will take a few minutes). Reduce the speed to medium and slowly add the sugar, 1 tablespoon at a time, whisking constantly.
  3. Once all the sugar has been incorporated, increase the speed to high and whisk for a further 3 minutes, or until the meringue is thick and glossy.
  4. Use a spatula to gently spread the meringue on top of the cooled pie and toast the meringue with a blow torch until golden brown all over (don’t worry if parts turn black). Make sure you hold the torch about 20 cm (8 in) away from the pie.
  5. Serve immediately!

Share on FacebookShare on Twitter

Did you know that Vegan Recipe Club is run by a charity?

Viva! is a UK-registered charity which educates people about the realities of factory farming and how it impacts our health, the planet and animals. Vegan Recipe Club is part of our project to make going – and staying – vegan really easy by providing amazing recipes which make even meat-eaters’ mouths water!

We’re doing it because veganism saves animals, protects our planet and is better for the environment and your health.

We don’t receive any government funding. We can only keep going with YOUR help. Please consider donating to Viva! to help us continue to offer these life-saving services.

New recipes

Displaying 1 - 16 of 16
Vegan DIY (healthy) Pot Noodle
These pots are such a revelation... very healthy, super easy and really tasty! Perfect for office lunches or evenings where...See recipe »
Vegan Baked Chocolate Oreo Cheesecake (and no it's not healthy!)
This baked chocolate Oreo cheesecake is lots of fun to make and to decorate and of course to enjoy afterwards!...See recipe »
Leek, Mushroom and Blue 'Cheese' Quiche
One of the Viva! staff described this as the best quiche they'd ever had and another said 'absolutely banging!' Either...See recipe »
Vegan Arancini Balls
Win all the family over with these irresistible, crispy arancini balls. The perfect use for leftover risotto and completely vegan!...See recipe »
Pea, Courgette & Cherry Tomato Risotto
Although traditionally made with Parmesan cheese, the key ingredient in this vegan risotto is nutritional yeast to replicate the cheesy...See recipe »
Vegan 'Steak' & Ale Pie
Full of lovely veg, a nice rich boozy sauce and golden, crispy pastry... what more could you want... well apart...See recipe »
Quick & Healthy Vegan Mac 'n' Cheese
This sauce is really easy to make and sooo cheesy... the main ingredients are potatoes and carrots! There are lots...See recipe »
Vegan Banana Bread & Cashew Cream Icing
This banana bread is very straightforward to make and can be adapted to suit all budgets. For a plain version...See recipe »
Asparagus, Pea & Lemon Risotto (with sage crisps & toasted almonds)
This lovely springtime risotto can be adapted to all levels of taste and ability. Either way it's straightforward but if...See recipe »
Raw 'Oreo' Cheesecake
Have you ever come across someone who does not like cheesecake? If so, do not trust them, they are mad!!...See recipe »
Vegan Cherry Meringue Pie
El, our amazing pastry chef, loves cherries, pies, meringue and blow torches and this recipe uses all of them! At...See recipe »
Broccoli, Lemon & Mint Risotto
Death to the bland, boring, overcooked, undercooked, crappy, token veg option on the menu: risotto. Seriously, how can this dish...See recipe »
Healthy (& very tasty) Vegan Pancakes
These pancakes are not only healthy but they contain protein and provide a great way to use any leftover cooked...See recipe »
10 Minute Tofish
This tofish recipe is a revelation as it really only takes 10 minutes! Lovely chunky tofu wrapped in seaweed and...See recipe »
Simple Vegan Chocolate Fondants
These fondants are a real crowd pleaser and make the perfect dinner party dessert. To be honest you can eat...See recipe »