I’m finally back to baking!! Who’s missed it over here since a few years back when it was a normal segment that occurred? I know that I have but the last few years, my mindset hasn’t quite been there yet. However, we’ll skip the frilly things and get right down to it.
I’ve been craving a cherry pie forever and can’t seem to find one so my solution, pick up some tart shells and cherry pie filling (because cherries aren’t in season now) and then add a little something to give it a fun little twist.
Its nothing sophisticated or difficult to this one but I needed to get back to baking and this was something that I’ve wanted to do quickly so here we are as a quick solution. We’ll get fancier baked goods to come!
Inspired by this recipe: https://food52.com/recipes/33749-heartbreak-pie-aka-black-bottom-cherry-pie
- Pre-made Tart Shells (I used Tenderbake Pie Shells not deep dish)
- 1 can Cherry Pie Filling (I used E.D. Smith)
- Dark Chocolate Chips (Selection brand)
What I did:
- Thaw the tart shells for however long the package says, in my case, it was 15 minutes.
- Preheat oven at 425C.
- Layer one of the pie shells with the dark chocolate chips.
- Carefully pour or scoop the cherry pie filling as a layer on top of the dark chocolate chips.
- Put the second tart shell over the top of the first to cover it up. Use a fork to carefully seal up the sides. Cut some slits on top to release steam while in the oven.
- Bake for 45 minutes.
The final product looked like that above and a slice looked like this:
I did a few modifications to the recipe above as well as some things I’d have done differently.
- The major one is that I didn’t make a ganache and just pour in the chocolate chips to melt on their own which I thought gave it a little more texture because a part of it melted and the other part had some bites of chocolate chips.
- You can make your own cherry pie filling or your own tart shells. I would have made the cherry pie filling if cherries were in season but they aren’t unfortunately.
- For this particular recipe, if I were to do it again, I’d do probably 400C at 45 minutes instead, mostly because this time, it was a little over-browned on the side. Not yet burnt but on its way, so lower temp would probably be better.
- You can use any type of chocolate chip that you desire. For lactose-free concerns, this was my choice.
Now my usual baking endeavours, for sure. I haven’t baked in a long time so we’re starting off with some easy and simple recipe to just get back into the mood. This pie is actually quite good for quick solutions as the chocolate balances the very tart cherry pie filling without haven’t to add in more sugar than what is already there from this brand at least. It turned out actually rather good and layered as I had hope with the chocolate forming a layer at the bottom and a tart cherry pie filling on the top.
What types of pies do you like to make (or to eat)?