Welcome to Romeo's Food Lady! This blog contains recipes for delicious vegetarian food. Most of these are not recipes authored by me. Rather, this is just a compilation of great veggie food I've found from all over the place, usually tweaked just a little. It's intended to be a reference FOR ME so I don't lose great food I've found nor the changes I've made to suit my tastes, but I'm happy for you to use it, too. After more than 25 years of being a vegetarian, I know what tastes good.
Romeo's Food Lady is named after my friend and cat, Romeo. Romeo is not a vegetarian, but his Food Lady is!

Friday, May 31, 2013

Cherry Pie

Scott and I got it in our minds that we wanted cherry pie on Memorial Day.  Luckily, the essential cookbook Joy of Cooking (by Irma Rombauer, Marion Rombauer Becker, and Ethan Becker) had an easy recipe, and success was ours!  We served it with vegan chocolate sorbet (recipe here) for an out-of-this-world dessert experience.

2 1/2 c. all-purpose flour
2 t. sugar
1 t. salt
6 T. vegan margarine (I use Earth Balance.)
1/4 c. chilled vegetable shortening (Again, I use Earth Balance.)
6 T. ICE-COLD water plus up to another 1 T.

Sift the flour, sugar, and salt together.  Using your fingers or a pastry cutter, cut half of the margarine into the flour mixture until it has the consistency of cornmeal.  Cut in the remaining margarine and then the shortening until it is pea-sized.

Sprinkle the flour mixture with 6 T. ice-cold water.  Blend gently until it just holds together.  If necessary to hold the ingredients together, add up to 1 T. more ice-cold water.

Divid the dough into halves.  Form the dough halves into discs, wrap each with plastic wrap, and allow the discs to "rest" in the refrigerator for 20-30 minutes.  While the dough is resting, prepare the filling.

5 cups pitted sour cherries or Bing cherries (about 2 - 2.5 lbs.)
sugar - use 1 1/4 c. if your cherries are sour, 3/4 c. sugar if your cherries are Bing
3 - 3 1/2 T. cornstarch
2 T. water
1 T. fresh lemon juice
1/4 t. almond extract
2 - 3 T. vegan margarine, cut into small chunks

Combine the cherries, sugar, cornstarch, water, lemon juice, and almond extract in a large bowl, and allow the mixture to stand for 15 minutes.

Preheat the oven to 425 degrees F.

Roll out one disc of pie dough to line your 9- or 10-inch pie plate.  Line the pie plate.  Pour the cherry filling into the bottom crust, and dot the filling with the remaining 2 - 3 T. vegan margarine chunks.

Roll out the top crust to a circle large enough to cover the pie.  Brush water around the edges of the bottom crust, and lay the top crust over it.  Use your fingers to seal the 2 crusts together.  Prick the top crust with a fork or otherwise create vents.  (I used a very small star-shaped cookie cutter.)

Bake about 55 - 65 minutes or until the crust is golden brown.  Cool completely on a rack.

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