Cherry Plum Pie (with vegan crust)


I’ve been experimenting to create a vegan crust pie for a while and this one was a success ! The garden of the summer house where I am is full of cherry plum and pear trees so I knew I had to do try and do a pie.
This was such a hit I made three in two days, using all all the cherry plums from the summer garden.

You can re-use the crust recipe as the base for any filling you want !

Enjoy xx ✨


Ingredients for the crust:

  • 300g White flour (Gluten free if possible)
  • 70g Coconut Oil
  • 30g Almond powder
  • 40g Coconut sugar 
  • 2 spoons Maple syrup
  • 4 spoons Almond Milk
  • 1 spoon Cinnamon 
  • 1 pinch of Salt 

Ingredients for the filling:

  • If you want to to place the cherry plums closer together like in the pic, you will need approximately 130 cherry plums, also pitted and ready to use. 
  • Pinches of coconut sugar 
  • Pinches of almond powder
  • One tiny pinch of cinnamon



For the crust: 

  1. Combine all the dry ingredients: flour, almond powder, coconut sugar, salt and cinnamon in a large bowl.
  2. Heat the coconut oil for it to be fully liquid and add it to the mix with the almond milk, the maple syrup and 4-5 spoon of cold water depending on the texture. You want something flexible but not too stretchy either and definitely not too sticky.
  3. Mix it well and form a large bowl. Either work or with a rouleau à tapisserie or our directly in the mould and push it for it to fit and be equitable in the mould. 

For the Cherry Plum filling: 

  1. Preheat the oven 180 degrés. 
  2. Once the crust is put in the mould. Add a pinch of coconut sugar, almond powder and cinnamon on the base before starting to put the cherry plum. 
  3. Start aligning the cherry plums and decide which form you want, we do it in circles getting closer and closer to the centre. It takes a long time but it’s almost like a mini meditation so you can either do it alone and be fully in it or do it with some friends and have fun with it !
  4. We always add more cherry plums if we see a gap for it to be really juicy and bursting with flavour and natural sweetness.
  5. We add almond powder on top and a tiny pinch of coconut sugar. 
  6. Put in the oven for 25-30 min, the crust around should be golden. 
  7. Let it cool

I love to eat it with the hazelnut coco flow and some vegan ice cream or sorbet ! 

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