Rustic Cherry and Ginger Pie
I’ve always preferred fruit desserts to chocolate ones. I love the sweet acidity that fruit brings to a dessert!
This rustic cherry and ginger pie is perfectly sweet, subtly flavoured, and incredibly easy to make! You have to try it!
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- Preparation time: 20 minutes
- Cooking time: 50 minutes
- Servings: 8
Ingredients
Quick Frangipane
- 1/2 cup (45 g) almond flour
- 3 tablespoons (45 ml) sugar
- 1/3 cup (80 ml) melted dairy-free margarine
- 1 teaspoon (5 ml) vanilla
- 1 pinch salt
Cherry Pie
- 5 cups (675 g) pitted cherries (fresh or frozen)
- 1/3 cup (70 g) sugar
- 1 tablespoon (15 ml) grated fresh ginger
- 1 tablespoon (15 ml) lime juice
- 1 tablespoon (15 ml) cornstarch
- 1 teaspoon (5 ml) vanilla
- 1 pinch salt
- Flour
- 450 g homemade or store-bought pastry dough
- 1 egg
- 2 tablespoons (30 ml) toasted sesame seeds
- 1 tablespoon (15 ml) sugar
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Preparation
Quick Frangipane
- Mix all the ingredients for the frangipane together in a small bowl.
Cherry Pie
- Preheat the oven to 400°F and place the rack in the centre. Line a baking tray with parchment paper.
- In a large bowl, mix the cherries with the sugar, ginger, lime juice, cornflour, vanilla and salt.
- Roll out the dough on a floured work surface into a circle about 15 inches in diameter. Carefully transfer the dough to the baking sheet.
- Spread the frangipane over the pastry, leaving a 3-inch border. Pour the cherry mixture over the frangipane.
- Bring the edges of the pastry over the cherries.
- In a small bowl, beat an egg and use it to brush the edges of the tart. Cover the edges with sesame seeds and sugar.
- Bake the pie for 15 minutes at 400°F, then for about 35 minutes at 350°F, or until the crust is golden brown! Leave to cool on a wire rack before serving.
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