Maple Cherry Galette with Ginger Frangipane

Highly adapted from A Beautiful Plate

Tart cherries in a thick and lovely brandied maple sauce over a beautiful sweet almond mixture with candied ginger (the frangipane) make for a stellar, almost sexy, yet really quite easy, dessert.

I found this gorgeous rhubarb galette (rustic pie) recipe from A Beautiful Plate  a couple months ago and I’ve had the tab open on my Chrome browser on my phone for weeks, just waiting for the right time to make it. Oh yes, I had plenty of rhubarb, but something seemed to go wrong every time I thought about making it. Probably the biggest impediment was when the screws fell out of my Ninja food processor cup one night and it was completely destroyed. I was so distraught … and very grateful that Ninja replaced the cup free of charge, but I was without a food processor for over a week. (Oh, such a hardship! Yes, I know, this is such a first world problem. I’m really incredibly grateful that I have such a beautiful thing as a food processor available to me and the abundance of food that continues to flow into my life that makes me “need” such a tool.)

On the 4th of July weekend, I found myself with a beautiful abundance of tart cherries from my best friend’s mom’s tree, and while there was rhubarb in my fridge, the cherries were calling. And I do love me some cherry pie. So I decided to make that rhubarb galette into a cherry galette instead. And on my first bite, I knew it was the right decision. It was the best cherry pie I had ever tasted … and I’ve had me many a good slice of cherry pie in my lifetime. I remember as a child going to the opera with my parents and we would always go out for pie afterwards. I always, always orderd cherry pie a la mode. It was my favorite, and I looked forward to opera nights partly just in anticipation of the cherry pie. I did enjoy the opera too, yes, but as a child, I just may have been motivated more by the pie than the production.

I was so pleased with how pretty my little cherry pie turned out. So many people remarked on how pretty the pie was … and all I did was fold over the edges, brush it with egg wash and sprinkle with almonds and coarse sugar. So easy! I think I’ll give up stressing over making a pretty edge and just do THIS in the future.

I have to tell you, I brought this pretty galette to my Wednesday night yoga friends and shared it with them. Two of them had NEVER had cherry pie in their whole lives, which floored me, but they tried my cherry pie and loved it! One of my other friends said to them,  “Now, you know, this pie has spoiled you. You might go to a restaurant and order a slice of cherry pie and expect it to taste like this, but you will be sadly disappointed.” … I took that as a huge compliment, with a little tear of pride and joy.

Maple Cherry Galette with Candied Ginger Frangipane

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Yield: 1 large cherry pie (about 8 - 10 servings) 1x

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Ingredients

Scale 1x2x3x

• 1 pie crust

For the brandied maple cherry pie filling:

• 1 lb. tart cherries, cleaned and pitted
• 1/2 cup real maple syrup
• 1/4 cup brandy
• 1 teaspoon vanilla
• 3 Tablespoons cornstarch

For the candied ginger frangipane:

• 1/4 cup sugar
• 1/2 cup almond meal
• 2 Tablespoons whole wheat flour
• 1/4 teaspoon salt
• 1/4 cup butter, softened
• 2 Tablespoons candied ginger, finely chopped
• 1/4 teaspoon almond extract
• 1/4 teaspoon vanilla extract
• 1 large egg

For the top: whisked egg, almond slices and coarse raw (turbinado) sugar

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Instructions

1. Pre-heat the oven to 375 F. Line a large pie pan with a pie crust.
2. In a medium saucepan over medium heat, stir together the cherries, maple syrup, brandy and vanilla. Once the cherries release their juices, take about 1/3- 1/2 cup of the juices from the pan and put in a small bowl. Whisk the cornstarch into the bowl. Slowly stir the cornstarch into the cherries in the pan and stir until thickened. It happens quite quickly so be prepared! Remove from heat and set aside.
3. To make the frangipane: In a small mixing bowl (or food processor), mix together the sugar, almond meal, flour and salt. Add the butter and use your fingers or a pastry cutter to mix in the butter (or pulse several times in your food processor). Add the ginger, extracts and the eggs and stir (or pulse) to mix well.
4. Pour the frangipane into the pie crust and use a spatula to spread it evenly over the bottom. Pour the warm maple cherry pie filling over top. Fold the edges of the crust over on top of the filling, then brush the crust edges with egg wash and sprinkle with almond slices and coarse sugar. Bake at 375 F. for about 50 minutes or until the crust is nicely browned. Let cool for at least 30 minutes before cutting.

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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This post was shared at Amaze me Monday and Pretty Pintastic Party.