CHERRY PIE

INGREDIENTS:

GANACHE:
1 tsp honey
1,7 oz. ( 50 g ) dark chocolate
3 tbsp. ( 37 g ) butter
1/2 cup and 2 tbsp. ( 1 1/4 dl ) heavy cream

PIE CRUST:
2 1/2 cup ( 250 g ) all-purpose flour
1 cup ( 90 g ) powdered sugar
9 tbsp. ( 125 g ) butter
1 vanilla bean
1 egg

OTHER:
800 g fresh cherries

Chop the chocolate. Put the cream and honey into a small saucepan and bring to a boil. Remove from the heat and pour it over the chopped dark chocolate. Add the diced butter i 4 additions and stir well after each addition. Leave to cool at room temperature for 2 hours. Now for the pie crust. Heat oven to 175°C / 347°F. Combine the flour, vanilla beans, butter and powdered sugar in a bowl and mix well with your hands until it looks like crumbs. Add the egg and mix until the dough just comes together.
Wrap dough in plastic wrap and put in the fridge for at least 30 minutes. Roll out the dough on a lightly floured surface and line the bottom of an 18 cm/7 inch pie pan with it. Poke holes with a fork on the bottom. Bake for 15 minutes until golden brown on the edges. Let it cool off completely.
Cover the bottom of the pie crust with one layer of pitted, sliced cherries. Save the rest of the cherries for the decoration of the pie. Pour the cooled dark chocolate ganache over the sliced cherries, into the pie crust. Set aside in the refrigerator for 1 hour. After 1 hour you can decorate with the rest of the cherries. Keep in the refrigerator until serving. Serve cold, preferably with lightly whipped cream.

Enjoy!

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