Jalapeño-Spiked Cherry Pie
You must know by now just how much I love the combination of sweet and spicy. Yum! For example, my kiwifruit and serrano sorbet is amazing, if I do say so myself. It made me wonder, will it work with a pie also? Well, yes, yes it will. So stick with me, because this is going to be one of the best pies you've ever had. Enjoy this pie with a Tawny Port.
The Pie Crust
- 2 cups of flour
- 2 sticks of cold, unsalted butter
- 2 teaspoons of sugar
- 1 teaspoon of salt
- 4 tablespoons of ice cold water
Cherry and Jalapeño Pie Filling
- 2 14.5 oz cans of cherries (red tart)
- 3 jalapeños, more if you like it hot
- 1/2 cup of sugar
- 1 teaspoon lime juice
1. Mix the butter, flour, sugar and salt using a stand mixer or food processor until the texture of it turns out looking like corn meal.
2. Add the ice cold water to the mixture and roll it into two dough balls using your hands, then place them in the refrigerator. The friction from the mixer and the heat from your hands will warm the butter. You want to cool it down before rolling out the crust or you will have a big gooey mess on your hands.
3. Prepare your work surface by spreading out about 1/4 cup of flour, using more as needed.
4. Place one of the dough balls on the work surface, dust it with flour and begin to roll it out flat.
5. Using light pressure, continue to roll it out until it is the size of your pie pan. Using the other dough ball, rinse and repeat.
6. Carefully place one of the rolled out sheets into the pie pan and the other into the fridge. Lightly cover the one in the pie pan with a sheet of tinfoil and then pour in the pie balls. If you do not have pie balls, you can use uncooked rice or beans for this.
7. Bake the pie crust for 10 minutes in a pre-heated oven at 400 degrees. Remove it from the oven and let it cool.
8. Open the cans of cherries. Strain the cherries, reserving the juice.
9. Slice the jalapeños, and add it to the reserved juice, letting it sit for about 15 minutes.
10. Add the juice along with the jalapeños, sugar and lime juice to a small sauce pot. Bring the mixture to a boil and then let simmer on medium-low for about 20 minutes or until the mixture becomes syrupy.
11. Remove the jalapeños and then mix the strained cherries with the cherry-jalapeño sauce and carefully pour it into the pie pan.
12. Cover the pie with the remaining sheet of dough and bake it for about and hour at 400 degrees.
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