Tear To Your Eye
2 1/4 pounds fresh, sweet cherries, Bing or similar
1/2 cup, plus 1-2 tablespoons sugar (taste it)
1/3 teaspoon salt
4-5 teaspoons fresh, lemon juice
2 tablespoons honey
1/8 teaspoon almond extract
3 tablespoons corn starch
1 1/2 teaspoons tapioca starch
Large sauce pan with lid
Pâte Brisée (Pie Dough)
14 ounces all purpose flour (food scale)
1 ¼ teaspoon salt
1 tablespoon sugar
2 sticks very cold, unsalted butter cubed (1 cup)
7 tablespoons ice water
9 inch professional, aluminum pie pan
Roller knife (pasta/pizza cutter)
Short 1/2 inch thick dowel rod (or your finger)
Pie crust shield/cover
Small pastry brush
Wash & dry the cherries, remove the pits and weigh out 2 1/4 pounds. Add the cherries, sugar, salt, honey, lemon juice and almond extract to the sauce pan, over medium temperature. Place the lid on, stir occasionally until it comes to a boil. Take the lid off occasionally and check to make sure it doesn't boil over. Once it comes to a boil, reduce heat and simmer for 5 minutes until cherries have released their juices. Cherries should be almost covered in juice.
Remove from heat, measure out 1/4 cup of the juice and pour into a small ramekin. Make and ice-bath and place the ramekin in to cool the juice. Juice must be completely cooled before adding the starches.
Once juice is cooled add the corn and tapioca starches and whisk or stir until completely dissolved. Place the sauce pan back on the burner and bring to a simmer. Whisk the dissolved starches again and then gradually stir into the cherries. Cook for 1 1/2 minutes stirring gently, continuously. Remove from heat and let cool.
1 cup heavy cream
4 tablespoons unsalted butter
1/3 cup sugar
1/2 cup dark brown sugar
2 teaspoons dark corn syrup
1/8 teaspoon salt
1/4 cup cocoa powder
1/4 cup dark chocolate chips
1/4 cup semi-sweet chocolate chips
1/2 teaspoon vanilla extract
Add the cream, butter, sugars, corn syrup and salt to a sauce pan, over medium-low temp, stirring often until sugars are dissolved. Slowly whisk in the cocoa powder until very smooth and mixture is hot. Remove from heat, add the chocolate chips and vanilla and whisk until smooth again.
Pâte Brisée (Pie Dough)
Add the flour, salt and sugar to the food processor and pulse to combine. Add the cubed butter and pulse until resembles coarse meal (8-10 seconds). Drizzle in the 7 tablespoons of ice water, while pulsing. Continue pulsing, pressing on and off the button until everything just, comes together. Do not pulse into a solid, compressed piece of dough. Scrape out onto a pastry mat, press together firmly and cut in half. Shape into spheres, roll out into 1/2 inch thick, flat discs, wrap in plastic or ziplock and place in refrigerator.
Lightly flour the pastry mat and place one of the discs on top. If dough it too cold to roll out easily, let sit until it softens some. Roll the dough out to a 1/8 inch thickness. Place the dough over the pie pan and push it it from the outer edges to fill the pan, put don't stretch the dough or it may shrink during baking. Trim off the excess dough, leaving about a 1 inch overhang to roll up with the lattice strips that will be going on top. Using a rubber spatula, stir the cherry filling, pour into the pie pan and smooth out. Place in the refrigerator while preparing the lattice.
Clean off the pastry mat and lightly sprinkle more flour on top. Place the disc of dough on top and start rolling out left to right to create an oblong shape, about 15 inches wide. Roll up and down alternately, to create about a 1/2 inch overhang when pie pan is placed on top. Using your roller knife, cut 14- 1 inch strips vertically. If the dough is too soft to handle, place on a large cutting board using and palette knife (icing spreader) and refrigerate 15 minutes.
Remove the pie from the refrigerator and arrange 7 of the strips horizontally on top, starting with the first strip directly in the center. Make sure you use the longer strips for the center and shorter strips for the ends. Start weaving the lattice from the center first. Lift up every other horizontal strip and lay back far enough, so the first strip to be placed vertically will be directly in the center. Fold the strips back down over the first vertical strip. Then repeat, alternating the over, under pattern. Try to work quickly so the dough doesn't get too soft. Once the lattice is finished, roll up the bottom dough and lattice overhang onto the top edge of the pan. Using your thumb and forefinger, crimp and create irregular wave shapes, pressing with the dowel rod (or finger) to indent deeply to create a wall, so juices don't run out during baking. Place in the refrigerator and chill for 30 minutes.
Set oven rack 3rd place from bottom of oven (one below center) and preheat oven to 425F. Remove pie from refrigerator, place the pie crust shield on top, place on a baking sheet and quickly place in the oven. Immediately reduce oven to 400F. Bake 45 minutes until pie is bubbling and crust is golden brown.
Remove from oven and prepare your egg-wash by whisking 1 egg white with 2 teaspoons of water. Using your pastry brush, lightly brush on the egg-wash, sprinkle on some of the Turbinado sugar, place the pie shield back on and bake for 5 more minutes. Remove pie from oven and let cool 3-4-5 hours before serving.
Serve with vanilla ice cream, hot fudge and almond slivers.