Find VRC | veganrecipeclub.org.uk on TwitterFind VRC | veganrecipeclub.org.uk on FacebookFind VRC | veganrecipeclub.org.uk on InstagramFind VRC | veganrecipeclub.org.uk on YouTube

All recipes are deliciously vegan.

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 - 28 of 28
Avocado Wings with Ranch Dip
These wings are a signature dish down at MNB and have been featured on our menu from day one. The...See recipe »
Fruity FroYo
This is a fresh, zingy and healthy dessert which can be made in just 5 minutes!See recipe »
Fast & Healthy Burgers
Quick, healthy and very tasty... perfect for a hearty meal on the go!See recipe »
Vegetable Paella
This paella dish is colourful and hearty with an incredible combination of flavours. It has a bit of everything you...See recipe »
Vegan White Chocolate & Raspberry Baked Cheesecake
This is a truly indulgent, decadent cake which goes down an absolute treat with all who receive it! All the...See recipe »
Yuzu Chocolate Cake
Yuzu is a Japanese citrus fruit with a lemony-orange flavour that’s very popular in Japan and goes well with sweet...See recipe »
Roasted Tofu & Sweet Potato Rendang Curry
A firm favourite at all our vegan supper clubs. You will struggle not to eat this as you go along...See recipe »
Tomato, White Bean & 'Feta' Salad
A nice filling twist on this classic Greek salad. Very quick, easy and perfect for sunny days, picnics and barbecues.See recipe »
Tortilla De Patatas
This is one of the most commonly served dishes in Spain. Bars and cafes serve it as a starter or...See recipe »
Vegan Scones with Jam & Cream
Fancy a spot of afternoon tea? These scones are very quick, easy and delicious!See recipe »
Mexican Jackfruit Flatbread Pizza
If you are looking for a pizza that is big on flavour without the hassle of proving dough then this...See recipe »
Aubergine & Green Lentil Koftas
These Lentil Koftes are a fantastic way to enjoy the flavours of the middle east from your own home. The...See recipe »
Cheatin' Tofu Katsu Curry
This is an amazingly quick way of making a katsu curry! You can also use the panko covered tofu in...See recipe »
Quick Quinoa Salad
This can be made really quickly if you use pre-cooked quinoa (eg Merchant Gourmet) and makes for a very healthy,...See recipe »
Loaded Nachos (supermarket style)
These nachos are great to share with friends or for when you fancy a bit of no hassle indulgence! There...See recipe »
Instant Gnocchi (supermarket style)
This is such a quick recipe (5-10 minutes) and can be easily adapted depending on what veg you fancy. Grab...See recipe »
Cheatin' Chana Masala
This is a very simple chana masala recipe using a masala paste for when you're short of time! Easy but...See recipe »
Vegan Cheese Ploughman's Sandwich
A ploughman's sandwich and deliciously vegan. If you're feeling lazy, Waitrose and Sainsbury's offer a tasty one in their sandwich...See recipe »
Easy Protein Wrap
These wraps are full of protein and perfect for lunchboxes, picnics, festivals, camping and pre or post workout.See recipe »
Butternut Squash & Lentil Warm Salad (supermarket style)
This is a delicious and hearty salad which can be served as a side or as a main. It's very...See recipe »
Toast with all the Good Stuff
This is such a simple recipe and perfect for when you're short of time, want something healthy and would like...See recipe »
Vegan Cheeseburger (supermarket style)
There are so many shop-bought vegan burgers out there now, you're spoiled for choice! If you're looking for the 'meaty'...See recipe »
Vegan BLT Sandwich
A deliciously vegan version of this classic sandwich... very tasty and super easy!See recipe »
Raw Cheesecake
At Stem + Glory our raw desserts are an absolute winner, and one of our best sellers. Cashew nuts are...See recipe »
Nori Rolls
Stem + Glory founder Louise has been experimenting with plant-based foods for more than 30 years and loves clean and...See recipe »
Cheatin' Tagine
We can't quite believe how delicious this tagine is and yet it's so easy! Definitely one for the weekly staples.....See recipe »
Simple Roast Tomato Soup
Fresh, zingy and everything we love about summer! This is such a tasty and healthy soup with the added bonus...See recipe »
Portable Blueberry Cheesecakes (no-bake)
These cheesecakes are super easy and so handy for taking on picnics or to a barbecue. The recipe will make...See recipe »