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Author Notes: I came up with this after a particularly difficult break-up, modifying Rose Levy Beranbaum's sweet cherry pie recipe and Paul Grimes' chocolate tart recipe to create an entirely new pie. With a chocolate ganache bottom, a cherry-raspberry top, and a barely sweet pastry shell, this pie is a tart, bittersweet experience in every bite. —amykelinda
Makes one 9.5" pie
Pastry Shell (this is Rose Levy Beranbaum's "Perfect Flaky Crust" recipe)
- 16 tablespoons unsalted butter, cold
- 3 cups bleached all-purpose flour
- 1/3 teaspoon salt
- 1/8 teaspoon baking powder (a dash)
- 2/3 cup cream cheese, cold
- 4 tablespoons heavy cream
- 4 teaspoons cider vinegar
- Cube the butter and freeze for 30 minutes. Combine the flour, salt, and baking powder in a freezer bag and freeze for 30 minutes as well.
- In a food processor, process the cold flour and cream cheese for about 20 seconds until it looks like a coarse meal. Add in the frozen butter and pulse until the butter is slightly smaller the size of peas.
- Add the cider vinegar and heavy cream and pulse until the mixture comes together. It won’t stick together into a cohesive lump (yet), so don’t worry! Turn the dough onto a cutting board and quickly knead it with the heel of your hands until it comes together.
- Divide into halves and flatten into rough discs. Wrap with plastic and refrigerate for at least 45 minutes.
Ganache and Cherry-Raspberry Fillings
- 1 1/4 cups heavy cream
- 9 ounces bittersweet chocolate, chopped
- 2 large eggs
- 1/4 teaspoon salt
- 3 cups pitted Bing cherries
- 1/2 cup raspberries
- 3/4 cup sugar (minus 1 tbs)
- 3 tablespoons cornstarch (minus 1 tsp)
- 1 pinch salt
- 2 teaspoons lemon juice
- 1 teaspoon lemon zest
- 1/4 teaspoon vanilla extract
- turbinado sugar (optional)
- For the chocolate ganache bottom, bring the heavy cream to a boil. Pour it over the chopped chocolate and stir until the chocolate melts and is smooth.
- In a separate bowl, whisk together the eggs, vanilla, and salt. While whisking the chocolate, drizzle in the egg mixture and whisk until it’s nicely combined. Set aside.
- For the cherry-raspberry top, combine the cherries, raspberries, lemon juice, sugar, cornstarch, and salt in a saucepan. Let the mixture sit for about 10 minutes. Over medium heat, stir the mixture constantly until it bubbles and thickens and the cherries and raspberries break down a bit, which should take 1-3 minutes.
- Cool the mixture and add in the lemon zest and vanilla. Stir well to combine. Set aside.
- Preheat the oven to 425°F.
- Roll both discs of pie dough on a floured surface until they’re both ¼” thick. Trim one to be a 13″ round. Line the bottom of the pie pan with the 13″ round and decoratively crimp the edges, then poke some holes into the bottom with a fork. Refrigerate for 30 minutes.
- With the other disc of pie dough, cut out decorative shapes — hearts, circles, ducks, whatever — and refrigerate the pieces for 30 minutes.
- Pour the ganache into the chilled pie dish, then gently top with the cherry-raspberry mixture. Arrange the decorative shapes on top. Sprinkle with turbinado sugar (optional).
- Put the pie dish on a baking sheet and bake for 45 minutes on the middle rack, rotating halfway through. If the crust starts browning too much, cover it with foil and continue baking.
- Let the pie cool completely before serving so that the filling sets. Serve at room temperature.