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.
Other Beer Pie Recipes:
Banana Hefeweizen Cream Pie
Bourbon Barrel Aged Imperial Stout Pecan Pie
Chocolate Coconut Porter Cream Pie
Irish Car Bomb Pie
Old Foghorn Barleywine Pumpkin Pie
Rodenbach Grand Cru Cherry Pie with Almond Coriander Crust