2 (15 oz.) cans of pitted sour cherries, with their juice
1 cup tart cherry juice
1⁄2 tsp. kosher salt
1 stick cinnamon
1 slice (1⁄2″-thick) lemon
1 cup vegan sour cream
Add cherries, with their juice, and tart cherry juice to a 4-quart saucepan.
Add salt, cinnamon stick, and lemon.
Bring to a boil, reduce heat to medium-low, and simmer until cherries are soft, about 5 minutes.
In a small bowl, whisk together vegan sour cream and 1⁄4 cup of hot cherry liquid from pan.
Remove pan from heat; stir in sour cream mixture.
Chill the soup.
Before serving, remove lemon slice and cinnamon stick.
Serves 4 – 6
1 or 2 No Fail Pie Crust recipes or your favorite pie crust recipe
4 cups fresh sour cherries pitted (include juice produced in pitting) or
4 cups frozen unsweetened sour cherries, unthawed, or 2 cans of sour cherries; rinsed and drained
1 cup sugar
3 tablespoons cornstarch
Preheat oven to 400°
Line baking sheet with foil and set on middle rack of oven.
In large bowl, combine cherries, sugar and cornstarch.
Mix well and let stand while rolling out crust.
If making a double crust pie, on a lightly floured surface with a floured rolling pin, roll out 1 recipe of “No-Fail Pie Crust” into 11-inch round (about 1/8 inch thick).
Fit dough into 9-inch pie pan, leaving 3/4-inch overhang. Cover loosely with plastic wrap and refrigerate.
Roll out second pie dough disk into 11 inch round (about 1/8 inch thick).
Remove pie pan with bottom crust from refrigerator and pour in filling.
Brush rim of bottom crust lightly with water.
Add cherry mixture.
Place second crust on top and crimp/pinch edges to seal.
Cut 4 small slits to vent pie.
Brush top of pie with almond milk.
Sprinkle lightly with sugar.
Place on top of prepared baking sheet.
Bake for 60 minutes, or until crust is golden and filling is bubbling.
May need to add foil to the edges, if crust is browning to quickly.
Cool to room temperature before slicing.
Note: No Fail Pie Crust