This decadent treat was something I saw on one of the food stations, and I had to try it. You can make it with virtually any pie, but I will be providing the recipe for cherry pie.
- You will need a pie tin (8 or 9") and a pan similar to an angel food cake pan WITHOUT the flute in the middle.
- 1 1/3 C All Purpose Flour
- 1 TBL Sugar
- 1/2 tsp Salt
- 4 TB: chilled salted butter, cut into 1/2-inch pieces
- 4 TBL chilled Crisco (butter flavor is best) cut into 1/2 inch pieces
- 3 TBL Ice Water
- 2-14 oz cans of pie cherry filling
- Cake (need to make 2 batches in separate bowls)
- 1 1/2 cups all-purpose flour
- 1/2 cup alkalized (Dutch process) cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/3 cups sugar
- 2 large eggs, at room temperature
- 1 cup sour cream
Preparation time 90mins
Cooking time 200mins
Pie: In a food processor, blend together flour, sugar, & salt. Slowly add butter and shortening pieces and pulse until mixture resembles coarse meal. Drizzle water and pulse until dough forms moist clumps. Gather dough and divide into 2 equal rounds. Flatten dough disks & wrap in plastic wrap. Refrigerate for about 45 minutes.
Preheat oven to 375 F. After 45 minutes, working with one round at a time, roll dough on a lightly floured surface to fit a 8" or 9" pie tin (yes tin, it makes it easier for later). Pour the filling in the pie and top with the other rolled out dough. Cut slit(s) in the top of the crust and egg wash the crust. Bake for 45-50 minutes or until golden brown and delicious. After the pie is complete, let it cool at room temperature for 2 hours.
While the pie cools, begin to prepare your 2 batches of chocolate cake.
Wipe down your cake pan bottom and sides well with butter. Turn oven down to 350 F. Then, combine the flour, cocoa, baking powder and baking soda in a mixing bowl and stir well to mix. Sift the dry ingredients onto a piece of parchment or waxed paper and set aside. Beat the butter and sugar together in an electric mixer set at medium speed. Beat in the eggs, one at a time, beating smooth after each addition. Lower mixer speed to low and beat in half the dry ingredients. Scrape bowl and beaters well. Add the sour cream and scrape again, then beat in the remainder of the dry ingredients. Scrape the cake batter into the cake pan. Then, get your cooled pie (make sure the bottom crust isn't too attached to the pie tin)and dump upside down into to cake batter. At this time you will repeat the cake recipe and pour the batter over the pie. Bake for 50-60 minutes, or until a wooden skewer comes out clean from the sides (I suggest checking at East and West. Let cool for 5 minutes. After the 5 minutes, turn onto a cooling rack and let cool. Then frost with a chocolate buttercream or cream cheese frosting.