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Tart Filling
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
2 large pears, peeled, cored and thinly sliced
2 tablespoons fresh lemon juice
lemon zest from one lemon
Dash of salt
1/4 cup orange marmalade (for glazing)

Tart Filling Directions
In a large bowl, add the sugar, cinnamon, ginger, lemon juice, lemon zest.
Mix to combine.
Add the pears and toss to coat. Set aside.

Tart
No-Fail Pie Crust recipe, or your favorite recipe, chilled
1 tablespoon non-dairy milk
1 tablespoon amber agave syrup
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger

Preheat oven to 425ºF.

Line a baking sheet with parchment paper.
In a small bowl, add the non-dairy milk and agave syrup and whisk together.
In another small bowl add the sugar, cinnamon and ginger.
Mix to combine.

On a lightly floured surface, roll the chilled pie dough into a 13 inch x 10 inch rectangle.
Place dough on baking sheet.
Place the pears in two shingled rows across the tart to cover the tart completely.
Roll 1-inch of each side of the tart upwards and fold into the center.
Brush the edges of the pie dough with milk/syrup mixture.
Dust with cinnamon-sugar-ginger mixture.
Bake at 425ºF for 10 minutes, then reduce the oven to 350ºF.
Continue baking for 20 minutes.
Remove from the oven to a baking rack and allow to cool.
While still slightly warm, brush tart with orange marmalade.

Serves 4-6

Note: Can substitute apples for the pears.

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1 or 2 No Fail Pie Crust recipes or your favorite pie crust recipe
4 cups fresh sour cherries pitted (include juice produced in pitting) or
4 cups frozen unsweetened sour cherries, unthawed, or 2 cans of sour cherries; rinsed and drained
1 cup sugar
3 tablespoons cornstarch
almond milk
sugar

Preheat oven to 400°

Line baking sheet with foil and set on middle rack of oven.
In large bowl, combine cherries, sugar and cornstarch.
Mix well and let stand while rolling out crust.

If making a double crust pie, on a lightly floured surface with a floured rolling pin, roll out 1 recipe of “No-Fail Pie Crust” into 11-inch round (about 1/8 inch thick).
Fit dough into 9-inch pie pan, leaving 3/4-inch overhang. Cover loosely with plastic wrap and refrigerate.
Roll out second pie dough disk into 11 inch round (about 1/8 inch thick).
Remove pie pan with bottom crust from refrigerator and pour in filling.
Brush rim of bottom crust lightly with water.
Add cherry mixture.
Place second crust on top and crimp/pinch edges to seal.
Cut 4 small slits to vent pie.
Brush top of pie with almond milk.
Sprinkle lightly with sugar.
Place on top of prepared baking sheet.
Bake for 60 minutes, or until crust is golden and filling is bubbling.
May need to add foil to the edges, if crust is browning to quickly.
Cool to room temperature before slicing.

Serves 8

Note: No Fail Pie Crust

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16 ounce can pumpkin puree
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
16 ounce package silken tofu, drained, then processed in a blender until smooth
9 inch prepared pie shell*

Preheat oven to 425°F.

Cream pumpkin and sugar using a food processor, blender or electric mixer.
Add salt, cinnamon, ginger, cloves and tofu. Blend.
Pour into the pie shell.u
Bake for 15 minutes, then reduce oven temperature to 350°F. and bake for 40 minutes more.
Chill and serve.

Serves 10-15

Note:  Can use No Fail Pie Crust