'I'm having an affair' fruit pie (Spicy sour cherry pie)

MAKES 8 SERVINGS

1½ cups graham cracker crumbs, crushed

3/4 cup almonds, lightly toasted and crushed

1/4 cup plus 2 tablespoons sugar

9 tablespoons butter, melted and cooled

½ cup plus 2 tablespoons heavy cream

1 cup sugar, divided

Pinch salt

1 (½-inch) knob ginger, peeled and sliced

1/4 cup plus 2 tablespoons corn syrup

2 tablespoons butter, room temperature

1 cup unsweetened cherry juice (either from frozen cherries or bottled)

1½ cups sugar, divided

1 (2-inch) knob ginger, peeled and sliced

4 cups sour cherries, pitted and drained (thaw if frozen)

4 tablespoons tapioca flour

1 cup cream

1/4 cup confectioner's sugar

Crystallized ginger

Handful of whole almonds, toasted

For graham almond crust: Combine graham cracker crumbs, almonds and sugar. Mix in butter and press into pie pan.

Bake in 350-degree oven for 12 minutes.

For ginger caramel: Bring cream, ½ cup sugar, salt and ginger to boil. Let steep for 20 minutes. Place ½ cup sugar and corn syrup in small saucepan and cook until medium amber.

Off of heat, slowly whisk warm cream mixture into caramel mixture. Return to heat to incorporate fully. Let cool down slightly and whisk in butter. Set aside for later use.

For sour cherry filling: Bring cherry juice, ½ cup sugar and ginger to boil. Lower heat; cook until reduced by half. Mix together cherries, 1 cup sugar and tapioca flour. Strain ginger from juice, pour over cherries and mix to incorporate. Cook this mixture until thickened, stirring to ensure it does not burn on bottom. Remove from heat and cool down.

For whipped cream: Combine cream and confectioner's sugar. Whip until creamy. Set aside.

Assembly: Spread a layer of ginger caramel over bottom of baked and cooled crust. Pour sour cherry filling on top. Then cover with whipped cream. Garnish with crystallized ginger and toasted almonds.

Elissa Narow, Custom House

Nutrition facts per serving: 841 calories, 33g fat, 16 g saturated fat, 75 mg cholesterol, 136 g carbohydrates, 6 g protein, 312 mg sodium, 3g fiber