Summer Vegetable Pie, Fresh Ginger Cranberry Ketchup

Ingredients

• 2 tablespoons (30 ml) unsalted butter
• 1 cup (150 g) finely chopped onion
• 1 pie crust lowered into a 24 cm diameter mold
• 1/2 cup (125 ml) heavy cream (35% m.f.)
• 1 large egg
• 1 unit (175 g) green zucchini cut into 1/3 inch (1 cm) slices
• 1 unit (175 g) yellow zucchini cut into 1/3 inch (1 cm) slices
• 2 small units (125 g) of Italian tomatoes cut into slices 3/8 inch (0.5 cm) thick
• 1 tablespoon (15 ml) canola oil
• Salt and pepper, to taste
• 1 branch of fresh thyme
• 1 teaspoon (5 ml) canola oil
• 1 1/2 cup (200 g) fresh cranberries
• 1/2 cup (170 g) organic corn syrup
• 1 teaspoon (5 ml) chopped fresh ginger
• 1/4 teaspoon (1 ml) ground cayenne pepper
• 1/2 teaspoon (2.5 ml) salt
• 2 tablespoons (30 ml) cider vinegar