Bring me some pie.
So… I may or may not have recently started watching Supernatural (by that I mean I watched all 8.5 seasons over the course of what? A month?). I also may or may not be completely fucking obsessed with it. You probably already know this if you follow me on Tumblr or any other social media site. Blame Ell.
What can I say? I love it so much! I haven’t felt this inspired by a show since Deep Space 9. The characters, the stories, everything! Angels! Demons! ANGELS!
This year for Ell’s birthday we had a pie party (we made 4 different kinds of pie!) and I’m not sure if I’ve just been practicing a ton, but I suddenly realized that I’ve got this pie-making thing down. After the pie party, Ell and I BOTH had the idea to make a pie with a Devil’s Trap on it, so that’s exactly what we did on New Year’s Eve.
I chose cherry pie for aesthetic reasons, since cherry pie filling looks scarily like bloody entrails or maybe the pit of hell (I know, I know…), though obviously you can fill it with whatever you want. The devil’s trap is chocolate sauce. A lot of people, including Ell and Vynni, say that they don’t like cherry pie – which is probably cuz y’all are used to eating that stuff that comes from a can. This is totally better than that. This is actually good. Ell and Vynni loved it. I loved it. I think even Dean would love this pie, despite it being sugar-free, gluten free, and vegan.
For the crust we used Namaste Foods Biscuits Pie Crust and More Mix. We followed the directions for pie crust, except we substituted the butter with Earth Balance (the stick kind) and the egg with a flax “egg”. You can use a pre-made pie crust if that behooves you.
Demon Proof Cherry Pie
(sugar free, gluten free, vegan)
I make it up as I go along for this pie, so the measurements are approximate. Use your own discretion, you culinary genius, you!
For the crust
- see above note about the crust
For the filling
- 2 ten ounce bags of frozen pitted cherries, preferably organic (about 4-5 cups). Obviously you can use fresh cherries too, but do YOU wanna remove the seeds from 4 cups of cherries?
- 1 cup of water
- 1/2 tsp of sea salt
- 3 TBSP (or more to taste) of Stevia Baking Blend Powder, Coconut Sugar, or other dry sweetener
- 1 TBSP of organic cornstarch
For the Devil’s Trap
Again, I was winging it here. This also made way more chocolate than we needed (we ate the rest like fondue and dipped banana slices in it).
- 1/4 cup cocoa powder
- 2-3 TBSP coconut oil, melted
- Stevia or other sweetener to taste
(You can also melt some vegan chocolate chips if you don’t want to make your own chocolate sauce from scratch).
Preheat the oven to 350f/176c.
Make the pie crust according to the package directions if you’re not using a pre-made crust. Put the bottom crust into a greased 8-inch pie pan.
To make the filling, combine the first 4 filling ingredients in a saucepan over medium heat. Cook until the stevia or other sweetener is dissolved and the cherries are defrosted, and the water is boiling a little. Add more water if necessary. Once its boiling, add in the cornstarch and whisk until thickened.
Pour the cooked filling into the bottom crust and prepare the top crust while the mixture cools. Add the top crust when ready.
For the devil’s trap, I etched it into the top crust with a knife prior to baking (above). We used this image from Super-Wiki as a reference:
Anyways, after that we put it in the oven until it looked done. Probably about a half hour, but I wasn’t really paying attention. You bake it until the crust is browned a little and if you can see any of the filling, it should be bubbling.
Before decorating with chocolate, set the pie aside to cool for at least 45 minutes. Especially if you’re using coconut oil, you don’t want the pie to be warm at all because it’ll melt the chocolate.
After the pie is cooled off, assemble all the chocolate ingredients in a saucepan and heat over low until the coconut oil is melted. Whisk them together to form a chocolate sauce.
I used a knife to carefully (painfully) draw the design by dipping the tip of the knife in chocolate and drawing along the lines I had etched in the crust prior to baking. This was tricky and not that fun. If you have a better method for doing this, go ahead and try that. Let the chocolate cool.
Wishing you a blessed new year!