Yet another celebration has past, and I have yet again created my own pie. This pie started because certain members of my family have gone Gluten free, and I wanted to make a pie with a real gluten free crust. Then I decided that I wanted chocolate mousse in that pie crust, then I decided that I wanted a thick cherry topping on that pie… so here is the recipe of my Christmas pie that turned out to be really amazing. (I am basically amazing at pie making… 🙂 )
Pie Crust (gluten free)
1/2 cup almond flour
1/2 cup rice flour
1 1/2 teaspoons xanthan gum
1/3 cup lard
Yes you have to use lard… it is the fundamental component of pie crust… besides for this gluten free, it makes the crust work right despite the lack of gluten.
Cut the lard into the flours until thoroughly mixed, add water little by little until you have added enough to make a ball of dough that is not moist. Roll it out, put it in a pie pan, and back at 350 for about 10 min. Let crust cool before adding mousse.
For the mousse, I whip heavy whipping cream with a touch of vanilla and sugar until very stiff, and then melt one bag of semi-sweet chocolate chips. When they have almost cooled entirely, you fold the chocolate gently into the whipped cream. I always have varying success at making the mousse smooth and chocolate looking, however, if your chocolate does make little clumps, the flavor is unaffected. Scoop mousse into pie crust and smooth the top.
For the cherry topping:
~ 1lb of fresh cherries, halved and pitted
1/2 cup late bottled vintage port (you could use a tawny port too…)
touch of vanilla
1/4 teaspoon nutmeg
no more than 1-2 tablespoons sugar. (The goal of the pie is rich, not sweet)
Heat on medium to low heat until the cherries have thoroughly juiced. All of the actual cherry parts should be slightly submerged in the liquid.
To thicken, place 1.5 tablespoons corn starch in a bin that has a lid, add 3-4 tablespoons Port and shake. Pour into cherry sauce and stir. Remove from heat as soon as it thickens. Allow this to cool completely, and then spread on top of the mousse.
I always make mousse pies the day before both for time and because the mousse improves with overnight refrigeration. The pie crust was flaky, crumbly, and yet held together, and the mousse and cherry combination was rich and absolutely amazing.