cherry pie

Summer brings us one of the most wonderful fruits there is, cherries. Before the season ends, I wanted to bring you this recipe that is so popular wherever it goes, an easy recipe for cherry pie , but with a twist that you will love.

This dessert is perfect for enjoying cherries. What gives it a particular character is the base, made of an oat crust, almonds and walnut oil that will not leave anyone indifferent. The filling is made from cream cheese and cherries.

It is a cake that requires very little oven (it is difficult to turn it on in summer with this heat!!) and it is finished in the fridge to be enjoyed cold. I hope you enjoy it!

La Tourongelle walnut oil and Le Creuset tart pan

Ingredients

For the crust:

• 1/2 cup* raw almonds
• 2 cups gluten-free oats
• 1/4 teaspoon fine sea salt
• 2/3 cup La Tourongelle walnut oil
• 2 tablespoons maple syrup

For the filling:

• 250gr of cream cheese
• 115gr of sugar
• 1 teaspoon Madagascar vanilla
• A few drops of whiskey (or more vanilla)
• 2 cups pitted cherries* or other small stone fruits (apricots, plums, etc.)

*It is highly recommended to use sweet, ripe cherries.

Preparation

1. Preheat the oven to 190ºC
2. Grease a 24cm cake tin with walnut oil.
3. Grind the almonds, oats and salt in a food processor (like the Magimix food processor or KitchenAid chopper ) until it becomes a powder, with hardly any large traces. Add the La Tourongelle walnut oil and maple syrup and continue processing until the mixture has a paste-like texture.
4. Press the dough into the pan with your fingers until the entire base is covered and it rises slightly up the sides to create a crust. You can use a wide spatula to press the dough firmly into the pan.
5. Bake the cake for about 12-15 minutes until it is firm and starting to brown slightly. Remove and allow to cool to room temperature.
6. While the rind is cooling, you can use a pitter to remove the pits from the cherries. Then cut them in half and set aside.
7. Place the cream cheese, sugar, vanilla and whiskey in the bowl of a mixer fitted with the whisk attachment. Blend until smooth. Keep the mixture chilled in the refrigerator until ready to make the cake.
8. Once the mixture has cooled, spread it into the pan on top of the crust and place the cherries on top.