Preheat the oven to 425. For the bottom pie crust, I usually just mix the flour, salt, and softened buttery spread right in the pie pan. Add vegan sugar if you like your crust a little sweeter - kind of like a 'Christmas' cookie. Mix well - until crumbly. Add the water in small amounts - about 1 tablespoon each time. Mix well with a fork. You could roll out the dough between two sheets on waxed paper; however I just flatten it right into the pie pan with a spoon and my clean fingers. Chill while mixing the filling. If you want to pre-bake this crust for any reason, bake at 375 for about 10 minutes or until golden.

For the filling, mix the (hopefully) fresh and pitted cherries in a large bowl with the vegan sugar to sweeten. Then add the flour and salt and toss lightly. Add the lemon juice and almond extract as well as whatever other spices you decide to throw in. Spoon into the pie shell.

As far as a top piecrust, you can either double the recipe for the bottom crust and split into two parts (in which case you will have to roll out half for the top crust most likely), use the following recipe for a crumble crust which I find to be easier, or leave exposed.

For the optional crumble pie crust, mix the melted buttery spread into the premixed flour and brown vegan sugar. Mix until well coated and wet-ish looking. Sprinkle this on top of the cherries; cover lightly and do not mix.

Place into the oven for 35 to 45 minutes. Until the bottom piecrust looks golden and the pie is a little bubbly. If you have the time, it is slightly better to add the crumble crust about 15 to 20 minutes into the baking or it could get a little too hard - though I have not had any notable problems with this.

Let cool and enjoy :)

Serves: 6-8

Preparation time: 20min to 1 hr.

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