Boozy Cherry-Chocolate Pies

By á-3145

Ingredients

• 3/4 cup turbinado sugar, plus more for sprinkling
• 1/2 cup light rum
• 1 tablespoon vanilla extract
• 1/2 teaspoon grated orange zest
• Kosher salt
• 3 pounds Bing cherries, pitted and halved
• 3 tablespoons cornstarch
• Cooking spray
• 6 tablespoons cold unsalted butter, cut into pieces
• 1 1/2 ounces semisweet chocolate, chopped (about 1/4 cup)
• All-purpose flour, for dusting
• 1 1/2 14-ounce packages refrigerated piecrust dough (3 pieces)
• Heavy cream, for brushing
• Vanilla ice cream, for serving

Details

Preparation time 60mins
Cooking time 130mins
Adapted from foodnetwork.com

Preparation

Step 1

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.

Line a baking sheet with foil and coat with cooking spray. Place six 5-to-6-inch ceramic tart dishes on the prepared pan. Add 3/4 cup cherries to each dish using a slotted spoon; top each with 1 tablespoon butter and 2 teaspoons 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. Divide among the dishes; cool completely.

Dust a surface with flour. Using a paring knife, cut out 6 circles from the piecrust, 1/2 inch bigger than the tart dishes (use the dishes as a guide). Place on another baking sheet; chill until ready to bake.

Position a rack in the lower third of the oven and preheat to 375 degrees F. Top each dish with a piece of dough, pressing the edge against the dish to seal; pierce several times with a knife. Bake 45 minutes, then brush each pie with heavy cream and sprinkle with sugar. Continue baking until golden, about 15 more minutes. Serve with ice cream.