When confronted with something as fabulous as Spiced Cherry Pie filling it is quite easy to go right ahead and eat it straight from a baking dish with a spoon. And while that is an amazingly appealing proposition, sometimes you need your pie filling restrained into a festive shape. Like say, a heart for a Lupercalia celebration – heehee.
I’ve mentioned before that I’m not a fan of pie crust. This is a completely different animal all together. A little bit crunchy, a little bit nutty, rich and delicious. Perfect for spiced pears, or boozy peaches, or perhaps even chocolate custard. But today, cherries, in the shape of a heart. Delicious.
Almond and Cornmeal Pie Crust
100 g coarse almond meal [1 1/4 c – lightly spooned into cups]
125 g cornmeal [polenta] [3/4 c]
1/2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
1/3 c coconut oil – soft but not melted
1 egg – lightly beaten
1/4 c water
1 quantity pie filling like Spiced Cherries
Mix together dry ingredients in a medium bowl. Add coconut oil and mash through with a fork until well combined. Add egg and mix well. Stir through water. Allow to sit for 10 minutes.
Press crust into a pie tin, creating a thin but even layer on bottom and sides – see notes for tarts*. Refrigerate for 10 minutes while the oven preheats to 180 C [350 F].
Place tin on a tray [this is extra important if using tins with a removable bases] and bake crust in the preheated oven for 7 minutes. Remove from oven and fill. Don’t worry about the oil you see in the crust.
Fill and bake for however long your filling requires. Cool in tin.
- The recipe, while making enough for a full pie, will probably give you 7 or 8 tarts max. The ones I used were 10 cm [4 in] in size.