Total Time: 2 hours and 10 minutes
Prep: 20 minutes (plus 1 hour of chill time)
Cook: 45-50 minutes
Yield: 8 servings
- 2 cups all-purpose flour
- 1 tablespoons granulated sugar
- ¾ teaspoon sea salt
- 1 ⅓ cup unsalted butter, chilled and cut into cubes
- ¾ cup ice water
Cherry Pie Filling
- 2 (21oz) Cans King Orchards Tart Cherry Pie filling
- Chocolate Cayenne Crumble
- ½ cup brown sugar
- 1/2 cup all-purpose flour
- 1 teaspoon chili powder
- ½ teaspoon sea salt
- 3 tablespoons cocoa powder
- 1 teaspoon vanilla extract
- 1 orange, zested
- 1 ½ cups oats
- ½ cup butter, chilled and cut into cubes
Assembly and Baking
- 1 egg
- 1 teaspoon cream or milk
- 2 tablespoons turbinado sugar
- Add dry ingredients into a large bowl and whisk to combine.
- Add cold cubed butter into the bowl, and gently mix them with your hands covering them in flour.
- Using a pastry cutter, cut the butter into the flour mixture until combined – the butter should appear as pea-size clumps of butter before you know it’s time to move on to the next step!
- Pour in the ice-cold water and using your hands, start kneading the dough together into the bowl. Once the dough starts to come together, pour out the dough onto your work surface and continue to gently knead until the dough becomes cohesive.
- Wrap the dough in plastic wrap and refrigerate for 45 minutes before rolling out to a ⅛ of an inch thickness and form to your pie plate. Place the formed pie shell into the freezer for 30-60 minutes before moving on.
Chocolate Chili Crumble
- Add all ingredients into a food processor and pulse continuously until all the ingredients are combined.
- Place the crumble into the refrigerator for approximately 15 minutes to chill before assembling the pie.
Assembly & Baking
- Preheat your over to 400 degrees Fahrenheit
- Remove the chilled crust from the freezer and pour in the cherry filling, smoothing out the top.
- Sprinkle over the chilled chocolate chili crumble on top of the cherry filling and brush the crust with egg wash.
- Sprinkle the egg-washed crust with turbinado sugar before placing it in the oven for 30 minutes.
- After 30 minutes, check the pie – if the crust is browning too quickly you can place a tented piece of foil over the top of the pie to prevent browning while the pie bakes for an additional 15-20 minutes.
- Remove the pie from the oven and allow it to cool before serving!
Recipe courtesy of Emily Laurae