I flew back East for the holidays and discovered some very valuable items in my mother’s freezer: Montmorency cherries.

You see, I can’t find tart or sour cherries anywhere on the Left coast. They don’t grow ’em, they don’t sell ’em. They have sweet cherries. Lots of ’em. But no sour cherries. My grandmother used to make a sour cherry pie for dessert on Friday nights. She’d bake it in a brown glass tart pan, that now sits in my kitchen cupboard. She’d make something called a “Mazola No-Roll Pastry,” which was dead simple and always had the perfect bite to it and a smidge of salt, that was the perfect counterpoint to the sweetened sour cherry filling. I still make it and biting into that pie brings back all sorts of nostalgic memories for me.

When I lived back East, I used to buy a huge bucket of pitted cherries from the supermarket for about 20 bucks. I would drain them and measure out enough cherries for a pie, put them in a plastic freezer bag and have enough to outlast the short cherry season in Ontario. I did that this past summer, hence why there were some in my mom’s freezer.

Instead of doing the traditional pie, I decided to change things up and make a batch of frangipane cream for the pie filling, and then I poured the cherries on top and finished it with slivered almonds.

Frangipane is of French origin. It is more of a paste than a pie filling, made of almond flour, butter, sugar and eggs and a hit of almond extract. I just think of it as the filling you find in almond croissants. It’s definitely not marzipan. It was quite a popular choice on the Great British Baking Show and I was curious what all the fuss was about, so that’s why I decided to try baking with it.

Using a food processor was the fastest way to make frangipane cream
That pie shell looked great! (before it was baked)

I don’t mind it, but I’m not sure it will become my go to filling. It has a very distinct flavour, which is not to everyone’s liking.

I think it baked up beautifully and looked pretty good. My only criticism (which is entirely cosmetic), is that my pie crust shrank too much and so I didn’t get the nice fluted edge I was hoping for.

Sour Cherry and Frangipane Pie

But it must have tasted good, because there wasn’t any left at the end of the evening…and people were asking for more!

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