Crazy for Coco Cherry Pie with a Bailey's Chocolate-Coffee Drizzle Topping
This is a twist on traditional cherry pie that adds a little bit of coco, coffee, and Bailey's into the filling. It is served with a chocolate sauce that also has a bit of coffee and Bailey's and it can be drizzled over the pie and vanilla ice cream if desired.
Prep Time 1hr50mins
Cook Time 30mins
Total Time 2hrs20mins
2/3cupfrozen buttergrated, salted
6tablespoonsto 10 ice cold water
6-8cupsde-seeded cherries (BrookBing, Rainer-I used 6.5 cups Brook cherries in an 8-inch pie pan)
2tablespoonsstrongly brewed coffee
1/4cupBailey's with a Hint of Creme Caramel
Bailey's Chocolate-Coffee Drizzle Topping
10ozbittersweet chocolatebroken into pieces, 70% cocoa solids
2tablespoonsstrongly brewed coffee
2tablespoonsBailey's with a Hint of Creme Caramel
De-seed the cherries. I place one in the lip of a Coke or beer bottle and stick a chop-stick in the cherry. This pushes the seed out, leaving you with an intact cherry.
Place the honey, coffee, and coco powder in a large saucepan and whisk together on low heat until smooth. Add the cherries.
Turn up heat to medium-high and bring to a boil.
Turn down the heat to low-medium and simmer for 30 minutes to an hour, or until the filling is thick.
Near the end add the Bailey's and simmer for another 10 minutes.
Take off the heat and let the filling cool. If you have enough patience, let the cherries set overnight for the flavors to really sink in.
Sift two cups of flour into a large bowl.
Grate the frozen butter into the bowl.
Using two forks, cut the butter into the flour until the consistency is very fine, like corn meal.
Add a tablespoon of vinegar and toss to combine.
Add, a tablespoon at a time, ice cold water, tossing and cutting it into the dough each time. How many tablespoons you need will depend on the weather, but keep adding until the dough sticks together but isn't soggy.
Separate the dough into two balls and wrap in plastic wrap. Put them in the fridge for 15 minutes.
Preheat oven to 450 degrees Fahrenheit.
Take out one of the balls of dough and roll it out into a circle on a lightly floured surface. Make sure it is slightly larger then an 8-inch pie tin.
Carefully place the rolled out crust into the pie tin. Put in the oven for 10 minutes.
Take it out and let it cool.
Put in the cherry filling.
Roll out the other ball of dough and cut it into equal sized strips.
Place strips of dough vertically on top of the pie. Make sure you save half of the longer strips for the horizontal direction. For the horizontal strips, weave each (over, under, etc.,) with the vertical strips of dough. Repeat until finished.
Place in the oven for 15 to 20 minutes or until the crust is a golden-brown color and crisp looking.
Let cool for at least 30 minutes before serving.
Bailey's Chocolate-Coffee Drizzle Topping.
Combine 3/4 cups heavy cream, 2 tablespoons strongly brewed coffee, and 2 tablespoons Bailey's with a Hint of Creme Caramel in a medium sized saucepan. Stir over low-medium heat until well combined.
Add 10 oz of bittersweet chocolate (70% cocoa solids) broken into pieces and 6 tablespoons sweet butter (aka unsalted butter). Stir constantly. This is important and if you don't, your sauce can split (like oil and water). Once the sauce is smooth and glossy, pour into a serving container.
To make the filling for this pie SCD legal, leave out the Bailey's, coco, and coffee. Replace with 1 tablespoon of freshly squeezed lemon juice and follow all the same directions.