Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
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.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://www.sumptuousspoonfuls.com/maple-cherry-galette-with-ginger-frangipane/