We start preparing the Cherry Crumble Pie dough.

A stand mixer is best suited to prepare the dough, as we want to work it without warming the batter with our hands. If you don’t have a stand mixer you can still prepare this dough, but you need to keep the temperature and kneading process under close control.  At anytime you think your dough is getting to hot and the butter start to melt stop the preparation and let it rest in the fridge before continuing.

It is also important to keep the butter in the fridge until you are ready to mix all the ingredients (unless you use margarine or butter rock solid when cold, in this case you will need to dice the butter before adding it cold).

To prepare the dough add in your stand mixer bowl: sifted all purpose flour, ground almonds, organic beetroot sugar, plant based butter, a pinch of salt, baking powder, vanilla.

Work the ingredients at low speed, until they combine in a sandy texture.

The crumbles should hold together if pressed, but easily crumble apart. the mixture should feel dry to touch and be cold.

Leave the dough in the fridge while you proceed with the preparation.