Home Dessert Maple Cherry Galette with Ginger Frangipane

Maple Cherry Galette with Ginger Frangipane

by Ann
10 comments

Highly adapted from A Beautiful Plate

Maple Cherry Galette w Ginger Frangipane ~ Sumptuous Spoonfuls #cherry #pie #recipe


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.

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Maple Cherry Galette w Ginger Frangipane ~ Sumptuous Spoonfuls #cherry #pie #recipe

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

Ingredients

Scale
  • 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


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.

Notes

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

© Copyright 2017, Sumptuous Spoonfuls. All images & content are copyright protected. I love it when you share, but please do not use my images on your own site/page without prior permission. If you want to publish any of my images, please ask first. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to here for the recipe. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

Maple Cherry Galette w Ginger Frangipane ~ Sumptuous Spoonfuls #cherry #pie #recipe

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

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10 comments

Diane Baker July 19, 2017 - 9:58 am

I love all things cherry – this looks beautiful

Reply
Lynn Elliott Vining July 19, 2017 - 11:09 am

Your pie sounds and looks delicious! Amazing job Ann!!!

Reply
Ann July 19, 2017 - 2:38 pm

My fork is ready!!!

Reply
Hadia July 19, 2017 - 4:49 pm

Such a delectable cherry pie, Ann!

Reply
Michele @ Bacon Fatte July 21, 2017 - 8:58 am

Absolutely gorgeous, Ann! what a great way to enjoy fresh cherries!

Reply
Misbah July 23, 2017 - 5:29 am

Looks so delicious

Reply
Steve @ the black peppercorn July 23, 2017 - 10:13 am

Oh my! looks so good. Love the almonds too!!

Reply
Michelle Krueger January 12, 2021 - 12:22 pm

Question – I don’t see in the instructions where you add the candied ginger. Ar you just stirring it into the mixture at the end of step 3?

Reply
Ann January 16, 2021 - 9:37 pm

Yes, you are right, Michelle. Add the ginger along with the extracts to the frangipane. I’ve updated the recipe instructions. Thank you SO MUCH for your comment.

Hope you enjoy your galette!

Ann

Reply
Making the Best of Fresh Summer Peaches: Almond Peach Galette | Sumptuous Spoonfuls August 14, 2022 - 12:57 pm

[…] This recipe is a cross between Natasha’s Kitchen‘s Peach Galette recipe and my Maple Cherry Frangipane Galette. […]

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