Chef's Table

Rodenbach Grand Cru Cherry Pie with Almond Coriander Crust

Rodenbach Grand Cru Cherry Pie with Almond Coriander Crust is a cherry pie enhanced with a Flemish Red Ale to add a pop of acid and fruit flavor, making a truly special Beer Pie.

CourseDessert
CuisineAmerican, Beer Cuisine, Belgian
Cooking Beer StyleFlanders Red Ale
Pairing Beer StyleAmerican Brett, American Wild Ale, Belgian Gueuze, Belgian Lambic, Belgian Quadrupel | Quad, Belgian Strong Dark Ale, Belgian Tripel, Belgian Witbier, Flanders Oud Bruin, Flanders Red Ale, Fruit & Field Beer, Russian Imperial Stout, Sweet | Milk Stout, Weizenbock, Wheatwine Ale, Winter Warmer
SeasonalEaster, Spring Seasonal, Summer Seasonal
Food SectionFilling | Sweet, Fruit, Nuts, Pie | Sweet
Cooking MethodBaking with Beer, Cooking with Beer
Brewery10 Barrel Brewing Co., Beer Advocate, Beer, Beer & More Beer

Servings	Prep Time
8 – 12slices	20minute

Cook Time	Passive Time
30 – 35minute	6hour

Servings	Prep Time
8 – 12slices	20minute

Cook Time	Passive Time
30 – 35minute	6hour

Ingredients

Almond Coriander Crust Ingredients:

8 1/2ounce flour, all-purposeby weight
2ounce flour, almond,by weight
2ounce flour, barleyby weight
2tablespoon Dry Malt Extract (DME)available at Beer Beer and More Beer or organic sugar
1teaspoon coriander, ground
1teaspoon salt, kosher
20tablespoon butter, unsalted, European Style, preferably organic,cold or even placed in the freezer for 30 minutes, and cut into 1/4 inch cubes
3tablespoon Flanders Red Ale,uch as Rodenbach Grand Cru or other Flanders Red Ale

Rodenbach Grand Cru Cherry Filling Ingredients:

1cup cherries, dried, Montmorencysuch as Unsweetened Montmorency Dried Cherries – 1/2 Pound Bag – Shipping Included
1cup Flanders Red Ale,such as Rodenbach Grand Cru or other Flanders Red Ale
3cup cherries, fresh or frozen,preferably a sour pie cherry, if available, but bings, red or black cherries will work
3/4cup sugar, organic
1/4cup jam, sour cherrysuch as Stonewall Kitchen Sour Cherry Jam, 12.5 oz
1/8teaspoon salt, kosher
4tablespoon corn starch
2tablespoon tapioca starch
1tablespoon flour, all-purpose

Topping Ingredients:

2tablespoon cream, heavy, preferably organic
2tablespoon sugar, large crystal,or regular organic

Instructions

Almond Coriander Crust Directions:

In the bowl of a food processor, add the flours (All purpose | almond | barley) by weight (setting the bowl onto a digital food scale, zeroing out the scale and weigh each flour, zeroing out the scale each time), sugar, coriander and salt; fit with the lid and pulse a few times to combine the ingredients.
Remove 3 tablespoons of this mixture and set aside in a small bowl. Add the cold, cubed butter in an even layer across the flour mixture, seal with a lid and pulse in short bursts, until the butter and flour have become small pea-size pieces. Add the remaining 3 tablespoons of flour and lightly pulse to combine. Drizzle in the ice-cold Flanders Red Ale evenly across the mixture and lightly pulse together, until just combined, being careful not to over-mix.
Divide the pie dough into two equal-sized portions and wrap in plastic wrap, forming into the shape of a disk. Place in the refrigerator for 1–2 hours, letting the flour evenly absorb the beer.
Remove one of the pie disks from the refrigerator, unwrap and place onto a lightly floured work surface (using the reserved flour mix). Using a rolling pin (or a 22-ounce cold bottle of beer), roll out the dough to a 12-inch round circle. Starting at the farthest edge, carefully roll the dough around the rolling pin toward you and then unroll the dough into a 9 inch pie dish, skillet or sauté pan.

Rodenbach Grand Cru Cherry Filling Directions:

Place the dried cherries into a small bowl and cover with the Flanders Red-style beer. Let sit for at least an hour, preferably overnight, as the pie dough is resting.
Preheat the oven to convection roast (if available) or to 425°F | 218°C. Meanwhile, pit the cherries into a medium-size bowl, mixing in the sugar, sour cherry jam and salt. Let sit until the dried cherries have plumped up and absorbed some of the beer. Mix the soaked dried cherries into the fresh cherries. In another bowl, mix together the corn starch, tapioca and all-purpose flour. Stir some of the juice from the cherries into the flour mixture, using a whisk to remove any lumps. Stir this into the cherry mixture. Pour the cherry filling into the pie crust, making sure there are no holes or cracks, or the juice will leak into the bottom of the pie dish. Roll out the remaining pie crust as the top piece.
Using a pastry brush, lightly brush the edge of the pie plate crust with cream, then unroll the pie crust on top, centering on the pie plate. Press to seal the two crusts together, then, using a paring knife, trim any remaining crust to just the edge of the pie plate. Lightly brush the remaining cream evenly over the surface of the pie crust, then sprinkle with the large crystal sugar. Cut a few slits into just the top crust, to allow steam to escape (try cutting into cherry or goblet shapes).
Place the pie onto a baking sheet covered in aluminum foil or a Silpat, and place into the center of the oven. Bake the pie for 15 minutes at 425°F | 218°C, then drop the temperature to 375˚F | 191°C, while leaving the pie in to cook for another hour and 15 –2 0 minutes. The goal is to see the pie filling bubble and come to a temperature of at least 200°F | 93°C, causing the thickeners to react and thicken the pie filling.
Once this temperature is reached, remove the pie from the oven and let cool for at least 4 – 6 hours, allowing the filling to set. Serve a slice of pie straight, with a simple whipping cream or vanilla bean ice cream, and pair with an amazing Kriek.