Need a dessert to impress? This cherry berry pie is a guaranteed Betty Crocker-approved showstopper. Not only is it gluten-free, it’s also dairy-free, proving that you can make a delicious pie crust and crumble topping without dairy-based butter. Make it for the family or the office potluck and you’ll have people begging for seconds!
For the Pie
2 (14.5 oz.) cans tart cherries (in water), drain and reserve liquid
1 1/2 cups fresh blueberries
3 tbsp cornstarch
3/4 cup + 1 tsp granulated sugar, divided
2 cups oat flour*, divided
2/3 cup packed light brown sugar, divided
7 tbsp coconut oil (or nondairy butter), melted, divided
1 tsp salt, divided
1/2 cup old fashioned rolled oats
3/4 tsp ground cinnamon
For the Coconut Whipped Cream
2 cans full fat coconut milk (typically found in baking aisle), chilled in the refrigerator for 8 hours or overnight
2/3 cup + 2 tsp powdered sugar
1. Preheat your oven to 350 degrees.
2. Make the filling by whisking cornstarch, 3/4 cup granulated sugar, and 3/4 cup cherry juice reserved from the can in a medium sauce pan over medium-high heat. Bring to a boil and cook until mixture thickens, about 1 to 2 minutes. Remove from heat and stir in cherries and blueberries. Set aside.
2. Make the crust. Combine 1 1/4 cups oat flour, 1/3 cup brown sugar, 4 tablespoons melted coconut oil (or non-dairy butter) and 1/2 teaspoon salt in a large bowl, and stir until blended. Press evenly on bottom and up the sides of a 9-inch pie plate. Bake until set and lightly browned, about 20 minutes.
3. Make the topping. Combine rolled oats, cinnamon, remaining 3/4 cup oat flour, 1/3 cup brown sugar, 1 teaspoon granulated sugar, and 1/2 teaspoon salt in a large bowl. Then stir in the remaining 3 tablespoons of melted coconut oil (or non-dairy butter). Stir (or use your fingers) until the mixture begins to clump.
4. Spoon the filling into the baked pie crust and evenly sprinkle with the crumble topping. Place the pie on the top rack of your preheated oven and place a foil-lined baking sheet on the rack just below to catch any drips. Bake until juices are bubbling and the topping is browned, about 30 minutes. If the crust starts to brown before the topping, loosely cover the crust with strips of foil to prevent burning.
5. Cool the pie completely on a wire rack until the filling is firm, about 2 hours.
6. While you wait for the pie to cool, make the coconut whipped cream. Start by placing a glass or metal mixing bowl in the freezer to chill for 10 minutes (if using a stand mixer to make the whipped cream, be sure to chill the bowl appropriate for that machine).
7. Open the chilled cans of coconut milk and add only the thick, hardened cream (it will rise to the top) to the chilled bowl. Discard the liquid.
8. Beat the cream with an electric hand mixer or stand mixer on high until smooth, about 30 seconds. Then, add the powdered sugar and beat on low for the first 10 seconds, and then on high for one minute or until fluffy and resembles whipped cream.
9. When the pie is cool, serve with the whipped cream or a scoop of nondairy vanilla ice cream. Enjoy!
Recipe reposted with permission of Audrey Dunham, a Switch4Good team member and founder of Peanut’s Bake Shop. If you’re a recipe developer, athlete, or just proud to be dairy-free, sign up to be a part of our growing team of go-getter individuals!