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!
- Servings: 8
- Preparation time: 20 minutes
- Cooking time: 50 minutes
Frequently asked questions
Almond powder has a slightly coarser texture than almond flour, which is finer. However, either can be used in most recipes and will produce the same result.
No, you don’t need to peel the ginger. Just wash it well.
However, it is sometimes worth removing the skin when it becomes dry.
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
NEW!
The cutting board
Handcrafted in Canada from beautiful cherry wood, this sturdy and elegant board is a true joy to use every day. Each board is unique and develops a richer colour over time.
It transitions seamlessly from the kitchen to the dining table for serving, sharing, gathering and cooking, day after day.
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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.
