Not very often I get to base my bake on the villain of the movie, but I heard about swamp pies, and thought, “Wow, that’s perfect!” So what makes it a swamp pie? The characteristic custard filling that gets added partway through the bake. For some, this may be harder than for others to accomplish. I used a soy-based heavy cream for my custard. If you need to create your own heavy cream substitute, here’s a helpful chart for options.

Once that’s settled, here’s what you’ll need for this recipe. First, to make the crust:

• 1 3/4 cup flour
• 1 tsp baking powder
• 1/4 cup powdered sugar
• a pinch of salt
• 1/2 cup vegan butter
• 1/2 cup vegan cream cheese
• 2/3 cup ground almonds
• 2 “egg yolks” (I use egg replacer, but whatever substitute you prefer will be fine)
• 1 1/2 TBS ice-cold water
• 2 tsp lemon juice

And for the filling:

• about 10 plums, quartered and pitted
• 3/4 cups blackberries
• 4 TBS sugar
• juice from 1/2 a lemon
• 1 1/2 TBS cornstarch
• 1 tsp vanilla
• 3 TBS aquafaba
• 2/3 cup vegan heavy cream

Step one is to make your dough. Do this by tipping the flour, baking powder, powdered sugar, and salt into a food processer. Then, add your vegan butter and slowly pulse until the mixture resembles breadcrumbs.

Then, add the vegan cream cheese in small additions. You can also take your mixture out of the food processor and fix them in with your hands. Then, add in your almonds, “egg yolks”, ice water, and lemon juice, and mix it together into a dough.

Turn your dough out onto a floured surface, and knead it for a bit until it comes together. Wrap the dough and chill it for at least 2 hours.

Once your pastry has chilled, cut it in half. Use one half, keep the other wrapped up in the fridge. Roll out the half you’re using into a neat disc that is just large enough to have a slight overhang when placed in a skillet. Press the dough into the sides and bottom of the skillet and chill for 20 minutes.

Preheat your oven to 375 F, then begin prepping your filling.

Cut each plum quarter in half again, and put the pieces into a bowl. Add the blackberries, 3 TBS of sugar, lemon juice, cornstarch, and vanilla, and mix well before adding it to your dough-lined skillet.

Roll the other dough half, then cut it into 8 strips. Use the strips to create a lattice. Use soy milk as an egg wash, and sprinkle the remaining sugar over the top.

Place the skillet on a baking sheet and bake for about 20 minutes. Then, reduce the heat to 350F, turn the pie, and bake for another 30-35 minutes.

While the pie is baking, whisk together the aquafaba and the soy cream. After the pie bakes, pour the cream into the pie through the lattice top. It’s okay to let it overflow– that’s what makes it swampy. Bake the pie for another 10 minutes so the cream mixture bakes into a custard.