Drunken Cherry-Chocolate Pie
- 3/4 cup turbinado sugar, plus more for sprinkling
- 1/2 cup light rum
- 1 tbs vanilla extract
- 1/2 tsp grated orange zest
- 3 lbs Bing cherries, pitted and halved
- 3 tbs cornstarch
- Cooking spray
- 6 tbs cold unsalted butter, cut into pieces
- 1 1/2 ounces semisweet chocolate, chopped (about 1/4 cup)
- All-purpose flour, for dusting
- 1 package refrigerated piecrust dough
- Heavy cream, for brushing
- Vanilla ice cream, for serving
Preparation time 60mins
Cooking time 120mins
Whisk the sugar, rum, vanilla, orange zest and 1/4 teaspoon salt in a large bowl until the sugar dissolves. Add the cherries and cornstarch and toss; set aside until juicy, about 30 minutes.
Bottom crust: Dust both sides of dough before placing in pie plate. Add 4 1/2 cups cherries; top with butter pieces and chocolate.
Transfer the remaining cherry mixture to a saucepan; add 1/2 cup water and simmer over medium heat, stirring occasionally, until thickened, 5 to 7 minutes. Cool completely.
Pour cooled cherry mixture over pie filling. Top with dough, folding top dough over bottom, pressing together and fluting.
Position a rack in the lower third of the oven and preheat to 375 degrees. Bake 45 minutes, then brush pie with heavy cream and sprinkle with sugar. Continue baking until golden, about 15 more minutes. Serve with ice cream.