Buttery and flaky, these Vegan Cherry Love Note Pies are a delight to have. The cherry jam combines with the buttery vegan crust to create a mouthwatering flavor.
My eyes sparkled with excitement as my teacher pulled out a large box of Valentine’s Day treat bags.
There was a reason why my first-grade teacher is one of my favorite teachers ever. She loves to give us snacks and little gifts throughout the year and especially when there is a holiday. At the beginning of the school year, she had all of her students decorate a brown paper bag however we liked and she would tape the bag to our desk.
Whenever snack time came around, she would often drop some candy and snacks into our treat bags, always something different. For Valentine’s Day, instead of the usual routine, she made us all a new Valentine’s Day treat bag filled with chocolate of course, but also mini heart-shaped pie pops. She wrapped each one in a mini plastic bag and tied it with a pink ribbon.
I don’t know how I restrained myself from jumping with excitement but I stayed calm until my teacher came to my desk and placed one of the Valentine’s Day treat bags onto my desk along with a Valentine’s Day card.
As the classroom filled with excitement and laughter, I took a bite into the pie pop, letting the taste of the buttery crust and the strawberry jam fill my taste buds.
Thinking of this memory led me to making these Vegan Cherry Love Note Pies. The love-note shape reminds me of the Valentine’s Day card my teacher gave to us. They are super easy to make and if you want to use a heart-shaped cookie cutter or any other shapes, feel free to do so as well!
Here is an overview of these Vegan Cherry Love Note Pies.
Ingredients
Flour: I used regular all-purpose flour but you can also make them gluten-free with 1:1 gluten-free flour. I recommend using Bob’s Red Mill’s 1:1 Gluten-Free Baking Flour, the one in a blue bag.
Sugar: To make these pies refined-sugar free, substitute the cane sugar with coconut sugar.
Cherry Jam: I used a can of store-bought cherry jam, but you can also make it yourself or use any other jam flavors.
Tips
Can I make these Vegan Cherry Love Note Pies gluten-free?
You can substitute the regular flour with 1:1 gluten-free flour. I recommend the blue bag Bob’s Red Mill’s 1:1 gluten-free flour.
How do I store these cherry pies?
These cherry pies are best eaten fresh. If you have any leftovers, store the pies in an airtight container and place them in the fridge. When you want to eat them, preheat your oven to 200°F or 100C. Heat the pies for about 5-8 minutes until they are warm.
Can you make other shapes with these pies?
Yes! I formed them into an envelope-shaped pie but you can also use any other cookie cutters of choice!
I don’t have cherry jam, can I use other jams?
Yes, feel free to use any other flavor jam you want! You can also use Nutella or chocolate.
If you like these Vegan Cherry Love Note Pies, you might also like:
Vegan Mixed Berry Hand Pies
Vegan Cranberry-Pear Crumble Mini Pies
Easy Vegan Pear Pie
I cannot wait for you to make these Vegan Cherry Love Note Pies! If you do, please tag me on Instagram @_withhelen or leave a comment below letting me know how you like them! Enjoy!
Vegan Cherry Love Note Pies
Buttery and flaky, these Vegan Cherry Love Note Pies are a delight to have. The cherry jam combines with the buttery vegan crust to create a mouthwatering flavor.
- Prep Time: 1 hour
- Cook Time: 10 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6–8 1x
- Category: Sweets
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Pie Crust
250g (2 cups) all-purpose flour
30g (3 tbsp) cane sugar
¼ tsp fine sea salt
145g (½ cup + 2 tbsp) unsalted, vegan butter
1–2 tbsp (15-30g) unsweetened, plant-based milk choice, cold
Filling
160g (½ cup) cherry jam
Brushing
10 grams (½ tbsp) maple syrup
28 grams (2 tbsp) unsalted, vegan butter, melted
Topping
Sanding sugar
Instructions
- Combine the flour, sugar, and salt in a food processor and pulse to blend. Scatter the cubed, vegan butter over the flour and pulse until the butter is well incorporated. This should only take a few seconds.
- Add the cold, plant-based milk 1 teaspoon at a time into the food processor and pulse with each addition. Stop adding the milk when you see soft, moist clumps. The dough is ready when you pinch some dough together and it holds together.
- Shape the dough into a disk. If the dough is still cold, you can roll the dough out now. If not, wrap the disk in plastic wrap or transfer it into an airtight container and refrigerate for at least 30 minutes.
- When the dough is about ready, preheat the oven to 350°F or 180C. Line a baking sheet pan with parchment paper or a slipmat.
- Lightly dust a clean surface with some flour. Roll the pie dough out into a circular shape, about 12-13 inches in diameter. Cut the dough into a diamond shape or use any other cookie cutters of choice. Repeat the process until all the dough has been used, leaving some of the dough for some heart-shaped cut out dough.
- Add about 1 tbsp of the cherry jam onto the center of one dough. Fold the sides of the dough towards the center. Fold the bottom triangle part over. Top the center of the now letter shaped dough with a small heart-shaped dough. Repeat this step until all the dough is used. Transfer the finished pies to the freezer for 5 minutes before baking.
- Brushing. Combine the maple syrup with the melted vegan butter.
- Brush the pie crusts with the maple butter glaze. Sprinkle them with some of the sanding sugar.
- Bake the pies for 8-10 minutes or until the crust is golden. Remove the pies from the oven and allow them to cool for 5-10 minutes before serving. Enjoy!
Keywords: vegan pies, cherry pie, summer pie, healthy pies
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