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.
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Almond and Cornmeal Pie Crust
Ingredients:
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
Method:
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.
*Notes:
- 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.
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Yummy… perfect recipe. Gluten free, delicious and in time for Valentine’s!
Wow this pie crust looks amazing!! I’m definitely bookmarking it for later 🙂
JJ, you seriously are becoming my new inspiration for alternatives in cooking. I must try these as well! Thanks again!
I do what I can Peter 😉 heehee
I want to make these but corn is the latest thing your brother can’t eat, do you have a suggestion what I can use in place of the cornmeal? Thanks, these look so good!
of course he is… More almond meal 🙂 the consistency will be more like dough and less like crumble but still really good, I’ll get around to that one soon enough!
These pastries look delicious!!!! Can’t wait to try them!