My oh my, just what a decadent cherry pie. Rich chocolates, deep purple cherries and lovely agave nectar nestled in the flaky butter crust, laced with finely surface graham crackers.
Here’s another thing to increase my “you can’t understand this in NY” list-cheap cherries. Whatever time of year it really is, cherries under no circumstances get as economical as they are now in the Bay Place. I purchased these at Yasai Industry on College or university Ave. in Oakland for $1.50 per pound, and the farmers’ markets keep these things for $2.50 per pound. That’s right, my NEW YORK friends. This implies you can bake a cherry pie but still have money left to pay the rent.
And what pairs with cherries much better than chocolate? I utilized organic and natural, fair-trade dark, and milk chocolate from Dagoba. Chopping up the chocolate before you blend it with the cherries aids in preventing an all-chocolate bite of pie, and helps it surround the cherries since it melts. There isn’t a pinch of white sugars in this recipe (aside from garnish, and I did so that about pretty images). The agave nectar and very ripe cherries give everything the sweetness it requires. Don’t expect your run-of-the-mill syrupy cherry pie. That one is full-bodied and well balanced, much just like a fine glass of Cabernet.
There are always a zillion flaky pie crust recipes to pick from online. There’s all-lard, all-butter, a combo of both, as well as olive oil pie crusts. I favor all-butter but also sifted in-floor graham crackers with the flour for texture, taste, and because each goes so well with chocolates. Homemade pie crust is indeed simple, and so long as you keep all of the ingredients as cold as possible, I guarantee it’ll bake up ten times much better than store-bought.
Ingredients for Chocolate Cherry Pie
One 9 inch pie dish
1 ½ cups organic, all-goal flour. If you can, place it in the fridge immediately.
14 tbsp of unsalted butter, frozen or cold. That’s 2 sticks, minus 2 tbsp.
1 tsp of salt
½ cup finely floor honey graham crackers. Make use of a meals processor and chop them until they are the consistency of flour.
1 cup of icy cold water
1 egg, add 2 tbsp of water to create an egg wash.
Ground graham crackers
2 ½ pounds of fresh cherries
½ cup agave nectar
4 tbsp of all-purpose flour
½ cup of shredded chocolate. Work with usually dark, with some milk chocolate blended in, as well chopped in a foodstuff processor.
First the butter
Chop the butter into tiny cubes and place found in the freezer when you prepare everything else.
Next the filling
Pit the cherries by using a helpful cherry-pitter and put them found in a sizable bowl. This contraption also gets results perfectly for olives. Add the cut chocolate, 4 tablespoons of flour, and the agave nectar. Smoothly toss before cherries are well coated.
Prepare the crust
Preheat your oven to 400 degrees F. Sift alongside one another the flour, salt, and surface graham crackers. Enhance the bowl of a foodstuff processor installed with the dough blade. Make sure the cup of cool water is within reach. Put the frozen butter to the bowl and pulse. Put the water one tablespoon at the same time until the dough appears like coarse breadcrumbs. Do not add too much normal water, or your dough will come to be soggy. The dough shouldn’t web form a ball in the meals processor-it should get together when you pinch it along with your fingers.
I’d have made the dough yourself by using a pastry blender, but mine is MIA. After that time.
Take away the dough from the bowl and do the job it with your hands to create a ball. Divide it in two. Lightly flour your area, rolling pin and hands, and roll out half of the dough until it meets into a 9 inches pie dish. Correctly pick it up and stick it in the dish, reducing off the overhang.
Load the dough with the cherry blend.
Roll out the second 1 / 2 of the dough and stick it along with the pie. Pinch the sides shut together with your thumb and forefinger and employ a sharp knife to lower three vents into the surface of the crust. Brush with the egg rinse—Bake for 25 minutes between your oven. Lower heat to 350 degrees F, bake for 25 more minutes.
Cut it while it’s popular, and watch all of the molten chocolate seep on your plate. Enjoy.