Instructions

1. To make the dough pulse sifted flour, powdered sugar and salt in food processor. Then add cold vegan butter or shortening and process into crumbs. Keep pulsing and add cold aquafaba one tablespoon at a time followed by splash of ice cold water.
2. Briefly knead the dough just to shape it together. Divide into two balls: bigger (2/3) and smaller (1/3). Wrap each ball into cling film and refrigerate for up to 1 hour.
3. Meanwhile mix frozen cherries, sugar, vanilla extract and lemon zest in a pan. Bring to boil and simmer for 5 minutes.
4. Whisk together lemon juice and cornstarch. Slowly pour into cherry mixture and stir until it thickens. Switch off the heat and let it cool down.
5. Preheat the oven to 350˚F.
6. Roll larger piece of the dough between two sheets of cling film. Remove one sheet and transfer the rolled dough into 8 inch diameter pie tin. Gently press it and remove the cling film. Trim off the edges.
7. Pour the cherry filling and spread it evenly.
8. Roll the smaller piece of the dough using the same technique. Cover the tin with rolled dough, press the edges and trim off the excess pastry.
9. Use dough leftovers to make decorations.
10. Using sharp knife make few cuts around the pie.
11. Whisk few teaspoons of soy milk and aquafaba. Brush the top of your cherry pie and sprinkle with granulated sugar.
12. Bake for 35 minutes or until it turns golden.
13. Best to be served warm with damn good cup of coffee.