Sour Cherry and Black Pepper Pie
Chilling pie dough is standard practice, but it's especially important for this recipe because vegan butters remain soft even at cooler temperatures. The pie crust is flaky and tender, while the sweet-tart cherry filling gets a mild warmth from black pepper. Bake the pie on a preheated baking sheet to help the bottom crust cook through and to catch any syrupy filling that bubbles over during baking. If you like, serve slices topped with a scoop of Vegan Vanilla Bean Ice Cream.
Recipe Summary test
Increase salt in crust to 1 3/4 teaspoons if using unsalted butter.
Filling can be made up to 2 days ahead and stored in an airtight container in refrigerator. Let come to room temperature before filling pie and baking.