Shopping list:
1 lb pitted sour cherries
1 C or 5 oz chestnuts
2 T gelatin
quart cream
quart whole milk
C butter
C dark rum
6 eggs
cake flour
AP flour
sugar
powdered sugar
corn starch
salt
vanilla
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113 g cake flour113 g AP flour
15 g sugar
4 g salt
1 C cold butter
4 oz or 115 g ice cold water
4 oz dark chocolate
1 lb pitted sour cherries
265 g sugar
3 T dark rum
265 g sugar
3 T dark rum
2 T powdered sugar
2 T corn starch
1 C chestnuts (shiny, firm, heavy)
2 T sugar
1 T dark rum
100 g sugar
2 T gelatin
1/2 t salt
6 egg yolks
1 1/2 C cream
2 1/2 C whole milk
3 T dark rum
135 g sugar
6 egg whites
1 t vanilla
2 oz bittersweet chocolate
3 T cream
1/8 t vanilla
1 1/2 C cream
1/2 t vanilla
1/16 t salt
40 g powdered sugar
Prepare 2 pie crusts: (4 hours)
Combine flours, sugar, and salt.
Cut in cold butter.
Knead in ice water just until crumbs are no longer dry.
While still cool and crumbly, book fold dough.
Cut in two, wrap tightly, and refrigerate for 2 hours.
Shape dough in pie pans and freeze 30 mins.
Fill with foil and baking beans.
Blind bake on lowest oven rack at 350° for about 55 mins.
Brush with melted chocolate (or thick ganache).
Prepare the macerated cherries: (3 hours)
In a large saucepan, combine cherries, sugar, and rum.
Cook over med-low heat for 45 mins, stirring every 5 mins.
If the mixture starts to boil, turn down the heat.
Cherries are ready when tender with a dark red syrup.
Preheat the oven to 200°.
Strain cherries and save syrup for cocktails.
In a mixing bowl, cover cherries with powdered sugar and corn starch.
Spread cherries out on a baking sheet and bake 2 hours.
Store in an airtight container in the fridge for up to 2 weeks.
The syrup will keep in the fridge for up to one month.
Prepare chestnut purée: (1.5 hours)
Cut an "x" in each chestnut.
Soak chestnuts in water for 30 mins.
Roast at 350° for 35 mins or until fragrant with burst shells.
Cover with a clean cloth for 5 mins to steam.
Peel away shells and membrane while still warm.
Food process with sugar and rum.
Prepare stabilized chestnut crème anglais: (2 hours)
Place a medium mixing bowl in the freezer.
In a large saucepan, combine sugar, gelatin, and salt.
Whisk in 6 yolks and chestnut purée.
Whisk in cream and then milk.
Cook over medium heat, stirring and scraping constantly.
Cook until crème anglais reaches 180°.
Pour into cold bowl from freezer.
Stir in the rum.
Refrigerate, stirring every 10 minutes.
Crème anglais is ready once chilled and thickened, about 40 mins.
Prepare Italian meringue: (half hour)
In a small saucepan, combine sugar with about 3 T water.
Stir well and cook over medium heat.
Once sugar has dissolved and syrup starts to bubble, turn off heat.
In a stand mixer bowl, beat whites until soft peaks form.
Slowly pour hot syrup into beating whites.
Beat in vanilla.
Meringue should be medium stiff and silky.
Prepare stabilized chestnut crème chiboust: (10 mins)
(Chiboust is traditionally made with crème pat instead of anglais)
Set aside 3/4 Italian meringue.
Pour chestnut custard into stand mixer bowl with 1/4 meringue.
Mix slowly until smooth.
Fold together with remaining meringue.
Assemble pies: (4 hours)
Place a heaping cup of chiboust into each of two pie crusts.
Layer evenly in the bottom of each pie.
Gently fold 2/3 macerated cherries into remaining chiboust.
Fill each pie.
Refrigerate 4 hours or until set.
Prepare chocolate ganache: (10 mins)
Chop chocolate into small pieces and place in small bowl.
Heat cream until edges bubble.
Pour cream over chocolate and cover for 5 mins.
Add vanilla and whisk well.
Prepare whipped cream: (10 mins)
In a cold stand mixer bowl, combine cream, vanilla, and salt.
Sift in powdered sugar.
Beat until voluminous but still smooth.
Decorate pies: (20 mins)
Transfer warm ganache to pastry bag.
Decorate both pies with a crisscross pattern.
Transfer whipped cream to pastry bag.
Pipe decorative mounds along outer edges.
Top with remaining cherries.
EAT IMMEDIATELY.
From "Pie for Everyone," courtesy of Petra Paredez
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