Ever since the dawn of aquafaba I’ve been thinking of other ways to use it as an egg replacer. I’ve used it to make meringue and to give body to ice cream without using an ice cream maker.

Here I’m using it to make a simple sweet pastry (one used by my grandma) without the need to use any expensive exotic ingredients. Obviously, the pie is filled with cherries because there’s a damn fine crop of cherries popping up this year!

A tragedy befell us in the kitchen. My beloved Salter digital scales got water in them and died! So I’ve gone back to the old school with this recipe and measured them using my great-grandma’s weighted scales which are in ounces. I’ve done my best to convert to grams but be aware!

INGREDIENTS

8oz/226g plain flour

4oz/113 fat (I used a half/half ratio of vegan butter to vegetable fat)

2oz/56g aquafaba (liquid drained from a can of chickpeas) + more for brushing

1oz/28g caster sugar

300g cherries, pitted

2 tbsp caster sugar

2 tsp vanilla extract