Prep Time

Prep Time

15 min

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Total Time

80 min

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Calories per serving


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Ingredients (2)
  • 1 Bundle (1-1/2 inch) gingersnap cookies, made with cane sugar
  • 1 loaf (1-inch) thick slices Italian round rustic bread
  1. Heat oven to 400°F. Line cookie sheet with cooking parchment paper. Unroll pie crust onto cookie sheet.
  2. Place almonds and powdered sugar in mini food processor or blender. Cover; process with on-and-off pulses until almonds are finely chopped.
  3. Toss almond mixture, cherry berry blend, 1/3 cup granulated sugar, the cornstarch and almond extract in medium bowl until well mixed. Spoon berry mixture evenly onto crust to within 1 inch of edge. Fold crust over filling, pleating crust as necessary.  
  4. Beat egg and water in a small bowl; brush onto crust edges. Sprinkle edges with 1 tablespoon turbinado sugar.
  5. Bake 30 to 35 minutes or until crust is deep golden brown. Cool 30 minutes. Serve warm.