Make the crust:

• Put the spelt flour, salt, and organic cane sugar in a large bowl. Add the vegan buttery spread (chopped into small pieces) and mix together using a pastry blender or two forks.
• Once the crust mixture resembles coarse crumbs, add the ice water and stir with a spoon until the dough comes together and forms a ball. Wrap the dough in plastic wrap or waxed paper and refrigerate for 30 minutes.
• Rinse and drain the cherries, then remove the stems and pits. I have a cherry pitter similar to this one. Put the pitted cherries, sugar, and flour in a bowl, and toss together.
• Preheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper.
• Roll out some waxed paper on a clean surface, and sprinkle flour all over the paper. Coat the rolling pin with flour as well.
• Divide the chilled dough into four pieces. Take one piece and roll it into a ball, then dust it with flour.
  
• Roll the piece of dough into a circle that is about 8 inches in diameter. Place about a quarter of the cherries on the dough circle, and fold half of the dough over the top of the berries, leaving a ½ inch border peeking out from the bottom. Fold this border up and over the top piece of dough and use your fingers to crimp the edges.
  
• Use a knife to make three vent holes in the pie and place the pie on the baking sheet. Sprinkle the top of the pie with sugar. Repeat with remaining dough and cherries.
• Bake at 400 degrees for about 25-30 minutes, until crust is golden brown. Some juices will probably escape from the pie.
  
• Allow pies to cool before eating. Enjoy with your favorite dairy free ice cream.