Chipotle Cherry Pie: The Best Chipotle Cherry Pie Recipe from Cook'n

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	Chipotle Cherry Pie

Serves: 12

Most of the time, the magical effect of sugar on peppers is employed in savory foods, but another more novel approach is gaining popularity for desserts. Heat and sweet have entered the pastry realm, with jalapeño jelly, chocolate truffles aglow with chiles, and black pepper spice cake, but to my palate nothing surpasses the inspired pairing of chipotle (smoked jalapeños) and cherries. This intoxicating pie has a slow burn that is quenched deliciously with a scoop of Basil Ricotta Ice Cream.

   1 1/2 cups confectioners' sugar
   1/4 cup flour
   1/2 teaspoon ground cinnamon
   1 canned chipotle hot pepper en adobo, seeds removed, finely chopped
   1 tablespoon adobo sauces from the chipotle peppers (optional)
   1 teaspoon balsamic vinegar
   1/4 teaspoon almond extract
   3 pounds frozen pitted dark sweet cherries, thawed and drained
   1 (15-ounce) box pie shells, for a double-crust 9-inch pie

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Heat the oven to 400°F.

Mix the confectioners’ sugar, flour, and cinnamon in a large mixing bowl. Stir in the chipotle pepper, adobo sauce (if you want the pie to be extra spicy), vinegar, almond extract, and cherries until all of the dry ingredients have been moistened.

Line a 9-inch pie pan with one of the pastry crusts, fill with the cherry mixture, and top with the second crust. Fold the edges over and crimp to seal. Cut a few slits in the top crust and bake until the crusts are crisp and golden brown, and the juices inside the pie are bubbling, about 50 minutes. Let cool for 15 to 20 minutes before serving.

From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

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