Vegan Cherry Berry Macaroon Pie
Buttery crust, sweet berry filling and macaroon topping.
Servings: 8
Calories: 335kcal
Ingredients
- 1 Vegan Pie Crust, Homemade* or Store bought*
- 1 Cup Organic cane sugar
- 1/3 Cup Corn starch
- 1/2 teaspoon Cinnamon
- 1 Cup Cherry juice(tart or black)
- 12 Ounces Frozen cherries, thawed
- 12 Ounces Frozen mixed berries, thawed
For the Topping
- 2 Tablespoons Flax meal
- 3 Tablespoons Water
- 2 Tablespoons Non-dairy milk, unsweetened I used soy milk
- 1 Tablespoon Vegan butter, melted
- 1/4 teaspoon Almond extract
- 1/4 Cup Organic cane sugar
- Pinch of Salt
- 1 Cup Shredded coconut
- 1/2 Cup Sliced almonds
Instructions
- Preheat the oven to 400 degrees(F).
- Roll your pie crust out to about 1/8 inch thick. Lay the crust into a 9 inch pie pan sprayed with non-stick spray. Press into the pan, then crimp the crust in anyway you want.
- Prick the bottom of the crust all over with a fork, then bake for 5-6 minutes. So, that it begins to get firm. Remove from the oven and set aside.
- In the meantime, make the filling. In a medium sized sauce pan, whisk together the cane sugar, corn starch, and cinnamon. Make sure there are no lumps of corn starch left.
- Now, whisk in the cherry juice, making sure everything is fully combined and there are no lumps.
- Heat the sauce pan on medium high. Bring to a simmer, reduce heat to medium low. Whisk constantly until the mixture is nice and thick. About 2-3 minutes. Turn off the heat.
- Drain any excess liquid from the thawed cherries and berries and put them in a large mixing bowl. Pour the the thickened juice mixture you just made into the bowl with the berries and fold to fully combine.
- Pour the pie filling into the pie crust and spread out evenly.
- Cover the edges of the crust with tin foil. I like to put the pie pan on a sheet pan, in case the filling bubbles over while cooking.
- Bake for 20 minutes.
- While the pie is baking, make the topping. In a medium sized mixing bowl, whisk together the flax meal and water. Let sit for 2-3 minutes so it thickens. This is your egg replacer.
- Then, add the non-dairy milk, melted butter, almond extract, cane sugar and salt. Whisk to fully combine with the flax egg.
- Add the coconut and almonds to the bowl and fold everything together.
- Once the pie has baked for 20 minutes, remove it from the oven. Reduce the oven temperature to 350 degrees(F).
- Then spread the macaroon topping on top of the pie. Try to distribute it evenly.
- Take the foil off the pie crust and bake at the reduced oven temperature for 15-20 more minutes or until the crust is golden brown and the pie is pretty firm.
- Chill for at least 4 hours in the fridge. The filling and topping will firm up completely once chilled. Serve with vegan ice cream or vegan whipped topping.
Notes
*I love to use THIS vegan pie crust for all my pies!
Nutrition
Calories: 335kcal | Carbohydrates: 72g | Protein: 6g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 1g | Sodium: 134mg | Potassium: 352mg | Fiber: 5g | Sugar: 49g | Vitamin A: 129IU | Vitamin C: 4mg | Calcium: 68mg | Iron: 2mg