SMOKY BALSAMIC CHERRY PIE with a sweet and smoky ginger cinnamon crust!
Wow. Walk On Water special. I never had a cherry pie like this. I could have eaten the whole thing myself! Roman. I’m feeling a Roman connection! Don’t forget to savor the crust! And the cherries? Don’t leave out any ingredients, even if you think it won’t work – it will and does!
Serves 6
Preheat oven to 375 degrees
FRESH CHERRY FILLING:
1-1/2 lb. fresh sweet cherries, pitted (about 4 cups) – I used a combination of Bing and Rainer
1 c. light brown sugar
1 T. flour
1/2 t. salt
1 t. cinnamon
2 t. liquid smoke
2 t. Balsamic vinegar
2 t. vanilla (I used imitation)
In large bowl combine all filling ingredients. Stir to coat, then set aside while you make the rest of the pie allowing the sugar to melt into the juice of the cherries.
PIE CRUST:
2 c. all-purpose flour
1/4 c. light brown sugar
1 t. salt
1 T. cinnamon
2 t. powdered ginger
2 t. smoked paprika
1/2 c. cold EXTRA VIRGIN PRESSED OLIVE OIL BLENDED SPREAD (margarine)
1/4 c. Balsamic vinegar
1/4 c. dairy free plain yogurt – I used SO DELICIOUS brand
extra margarine for greasing pie plate
extra virgin olive oil for top after baking is done
Thoroughly grease 9 inch pie plate up to and across the rim.
In large bowl combine flour, sugar, salt, cinnamon, ginger, smoked paprika. Stir to evenly disperse spices in the flour – take a couple minutes.
Add margarine. Using large fork or pastry cutter distribute through flour mix.
Now using fingers knead the mix in the bowl.
Add vinegar, mashing evenly into flour.
Now add yogurt and knead into a smooth and firm ball.
Transfer to floured counter or board, cut in half. Flatten with hands, pushing in edges to keep them smooth as you prepare for rolling.
To keep edges from tearing too much, knuckle the dough from the center out, always smoothing the edges till the dough is about half the size of the plate (flip the dough gently over to roll the opposite side repeatedly till done to keep it from sticking to the counter.
Now use a rolling pin roll evenly from the center out to about 3 inches larger than the plate all the way around. Loosen the dough from counter with wide spatula.
Fold it in half, lift gently and place over plate, then pull top half over the rest of the plate.
Form fit it to the greased plate – bottom, sides and rim.
Cut off the overhang flush with the edge of the rim.
Fill the plate evenly with cherry mix.
Roll out the second dough in the same way. Cut off the overhang flush with the rim. Don’t flute the dough – it’s not flute-friendly. Gently press top dough into bottom rim.
Make several slits with sharp knife on top to release steam.
Smear top edge/rim lightly with the olive oil margarine.
Place pie on baking sheet to catch drippings.
Bake in preheated 375 oven 30 minutes. Check for degree of doneness visually. I went 20 minutes longer. Total 50 minutes.
When filling bubbles up from the slits in the crust that’s a good indicator that it’s done.
Remove from oven and place on board or rack.
Using pastry or barbecue brush dipped in extra virgin olive oil, brush total surface. Now cool to room temperature.
Before serving, use small sharp knife to loosen crust at rim level. If there’s too much leakage, you can always spoon the pie onto the plates.
Otherwise carefully cut and lift onto plates.
Serve at room temperature or chilled, not reheated. Add a little dairy free whip topping or ice-cream for added flair, but not necessary.
CHEF DAVIES-TIGHT™ 